Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Eggs
1/2 c Dark soy sauce
1/2 c Light soy sauce
1/2 c Dry sherry
3 tb Sugar
2 ts Whole cloves
3 Thin slices fresh gingerroot
2 ts Grated orange zest
2 Pieces (2 inches each)
-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.

From: Cuisine Aug./82 Shared By: Pat Stockett

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