Red Cooked Eggs #2
Description
This Chinese appetizer features Eggs, Dark soy sauce, Light soy sauce, Dry sherry, Sugar. It delivers sweet, indulgent flavor. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-cinnamon stick Place eggs in a medium saucepan; cover with cold water. Heat over medium heat to boiling. Reduce heat to low; simmer, uncovered, about 15 minutes. Remove from heat; run cold water into pan until cool. Let eggs cool in cold water. Drain. Lightly tap shells all over with back of spoon; do not crack so hard that shells actually come loose. Return eggs to saucepan; add remaining ingredients. Add cold water to cover egg; heat over medium heat to boiling. Reduce heat to low; simmer, covered, about 1-1/2 hours.* Remove from heat. Let cool to room temperature in cooking liquid. Refrigerate eggs, in cooking liquid, until serving time**. At serving time, drain eggs, discarding liquid; shell eggs and leave whole or cut in half. * Heat may be turned off at any time and cooking resumed later ** The longer the eggs soak, at least several hours, the better flavor they will have. They can be done several days in advance
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slices fresh gingerroot
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Grated orange zest
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 398.8kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 3.6g18%
- Cholesterol 373.0mg125%
- Sodium 9084.2mg379%
- Total Carbohydrate 45.8g16%
- Dietary Fiber 3.0g12%
- Sugars 16.2g
- Protein 23.7g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, boiling, chinese, cloves, cooked, dark, dry, eggs, inches, light, red, sauce, sherry, simmering, soy, sugar, title, vegan, whole
