---------- Recipe via Meal-Master (tm) v8.02
       Title: RED COOKED EGGS #2
  Categories: Chinese, Appetizers, Eggs
       Yield: 6 servings
       8    Eggs
     1/2 c  Dark soy sauce
     1/2 c  Light soy sauce
     1/2 c  Dry sherry
       3 tb Sugar
       2 ts Whole cloves
       3    Thin slices fresh gingerroot
       2 ts Grated orange zest
       2    Pieces (2 inches each)
            -cinnamon stick
   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