Prep 20 mins
Cook 2 hrs
From the cookbook "Chinese Appetizers" dated 1981
- 6 whole eggs
- 1⁄4 cup brown sugar
- 1⁄2 cup dark soy sauce
- 1⁄2 cup chicken broth
- 1 teaspoon sesame oil
Dipping Sauce (mix together)
- 3 tablespoons hoisin sauce
- 3 tablespoons oyster sauce
- Place the eggs gently in a pot or saucepan and cover them with cold water.
- Bring the water to a hard boil and boil for two minutes.
- After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.
- Cool the eggs under cold running water, and remove their shells.
- Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.
- Heat the mixture, stirring to dissolve the brown sugar.
- Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).
- 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.
- Serve cut into halves or quarters, with the dipping sauce.