Eggs in Sauce a La Chine

This is an interesting dim sum recipe from the Diana Liu cookbook. Note: store sauce in a glass jar in refrigerator to be used again.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 eggs

Ingredients

• 6  hard-boiled eggs
• 3⁄4 cup soy sauce
• 1⁄2 cup water
• 2  tablespoons sugar
• 2  star anise
• 2  tablespoons sherry wine

Directions

1. Shell the eggs.
2. Mix soy sauce, water, sugar, star anise and sherry in a sauce pan; bring to a boil.
3. Add eggs, bring to boil again.
4. Cover and simmer 15 minutes.
5. Remove eggs from sauce.
6. Cool for 1 hour.
7. Cut eggs into quarters.
8. Serve cold.