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12
ar
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3
1/3
1/2
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1
1/2
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T
c
c
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in
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Eggs, medium (1)
Water
-- Flavorings
Sugar
Soy Sauce, dark
Water
-- Optional
Star Anise
Ginger, sliced
Scallions
Sesame Oil, dark
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- Hard boil the eggs and peel off the shells For easiest peeling
and best texture follow the exact method given in our recipe
Boiling Eggs.
- In a suitable pan (probably the one you boiled the eggs in), mix
all Flavorings items. Bring to a boil, then turn down to a
simmer and carefully place the Eggs in. This prevents burned
spots on the eggs while the liquid is brought to a boil over high
heat. Note: the eggs must not float in the flavoring
liquid or they'll stay one side up and not color evenly. They have to
be resting on the bottom of the pan.
- As the liquid comes back to a simmer, turn the eggs every so often
to make sure they color evenly. Continue to simmer for 1-1/2 hours,
turning now and then, and adding boiling water if needed. Take off
the heat and allow to sit, continuing to turn them, for another half
hour.
- If I don't need them right away, I seal the eggs in a plastic
bag with the flavoring liquid and refrigerate overnight, turning
now and then.
- Eggs may be served either cold (most common) or warm.
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