Chinese Red-Cooked Eggs

1. 1

   Place the eggs gently in a pot or saucepan and cover them with cold water.

2. 2

   Bring the water to a hard boil and boil for two minutes.

3. 3

   After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.

4. 4

   Cool the eggs under cold running water, and remove their shells.

5. 5

   Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.

6. 6

   Heat the mixture, stirring to dissolve the brown sugar.

7. 7

   Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).

8. 8

   Turn off the heat and let the eggs stand in the sauce for an additional hour, turning them from time to time to ensure even coloring.

9. 9

   Serve cut into halves or quarters, with the dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.