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1
Place all the eggs into a pot.
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2
Pour in enough water to cover the eggs.
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3
Bring the water to boil on high heat.
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4
Boil for about 5 minutes or so.
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5
Cool the eggs by rinsing them under running cold water.
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6
Crack the shell of the hard-boiled eggs.
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7
Hit the eggs against a surface or you can use a spoon and tap the eggshell to crack the shell all over.
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8
Dont be too gentle.
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9
Make sure those cracks are pretty deep, as that is how the coloured liquid will seep into the eggs.
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10
Heat up sesame oil in a pot (just enough to fit 6 eggs), add garlic and ginger, saute until fragrant.
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11
Add red wine lees, fry until fragrant.
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12
Pour in Shaoxing wine, water, light soy sauce and rock sugar.
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13
Bring to a boil.
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14
When the water comes to a boil, add in hard-boiled eggs.
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15
The eggs should be fully submerged.
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16
Lower heat to simmer for at least 2 hours.
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17
Top up with more water when necessary.
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18
For best results, leave to cool after simmering, then leave the eggs to steep in the liquid overnight in the fridge.
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19
For storage, transfer them into a glass or ceramic jar, cover and refrigerate.
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20
Once cooked, the eggs can be kept in the fridge for 10 days, but are best within 3 days.
