Prep 15 mins
Cook 1 hr 30 mins
Most folks are aware of tea eggs, but this has a different flavor. "Red cooking" is slow braising in liquid. The eggs become brown on the outside and very yummy all the way through. Sliced, they may be served solo, or I like them as a breakfast sandwich on toasted bread.
- 6 eggs, hard boiled, shelled
- 2 green onions, cut in 1 inch pieces
- 3 tablespoons sugar
- 1⁄2 cup soy sauce
- 1⁄2 cup water
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- Combine all ingredients except the eggs in a saucepan.
- Heat until sugar dissolves.
- Add eggs and simmer one hour, turning the eggs occasionally so they become evenly brown.
- Let sit off the heat in the liquid for 30 minutes.
- Slice and serve or refrigerate for later use.