Chinese Red-Cooked Eggs

Directions

1. 1
   Place the eggs gently in a pot or saucepan and cover them with cold water.
2. 2
   Bring the water to a hard boil and boil for two minutes.
3. 3
   After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.
4. 4
   Cool the eggs under cold running water, and remove their shells.
5. 5
   Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.
6. 6
   Heat the mixture, stirring to dissolve the brown sugar.
7. 7
   Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).
8. 8
   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.
9. 9
   Serve cut into halves or quarters, with the dipping sauce.