8 eggs
1/2 cup dark soy sauce
1/2 cup light soy sauce
1/2 cup dry sherry
3 tbsp sugar
2 tsp whole cloves
3 thin slices fresh gingerroot
2 tsp grated orange zest
2 pieces (2 inches each) cinnamon sti, ck
A Recipe for
Red Cooked Eggs No2
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
This Recipe for Red Cooked Eggs No2 is one of thousands in the Recipes-to-go Asian Cookbook.
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If you enjoy this Red Cooked Eggs No2 Recipe - you should enjoy the recipe collections you can find on the websites below:
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This is a recipe for Red Cooked Eggs No2 from the recipe cookbook of Recipes-to-go (Asian)
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
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An empty belly is the best cook. |
| Estonian Proverb |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Place eggs in a medium saucepan; cover with cold water. Heat over
medium heat to boiling. Reduce heat to low; simmer, uncovered, about
15 minutes. Remove from heat; run cold water into pan until cool. Let
eggs cool in cold water. Drain. Lightly tap shells all over with
back of spoon; do not crack so hard that shells actually come loose.
Return eggs to saucepan; add remaining ingredients. Add cold water to
cover egg; heat over medium heat to boiling. Reduce heat to low;
simmer, covered, about 1-1/2 hours.* Remove from heat. Let cool to
room temperature in cooking liquid.
Refrigerate eggs, in cooking liquid, until serving time**. At serving
time, drain eggs, discarding liquid; shell eggs and leave whole or
cut in half.
* Heat may be turned off at any time and cooking resumed later
** The longer the eggs soak, at least several hours, the better
flavor they will have. They can be done several days in advance.
From: Cuisine Aug./82 Shared By: Pat Stockett
Serves: 6
Red Cooked Eggs No2 Recipe brought to you by Recipes To-Go