Serves: 4
Total Calories: 133

5 to 6 eggs
water to cover
1/4 cup sugar
1/2 cup soy sauce
1/2 cup water
lettuce

1. Place eggs in cold water to cover and bring to a boil over medium heat. Then cook gently 10 to 12 minutes.

2. Cool eggs thoroughly under cold running water (about 5 minutes) then shell.

3. Combine sugar, soy sauce and water in a saucepan. Then heat, stirring, to dissolve sugar.

4. Add eggs and baste to brown evenly. Simmer, covered, 1 hour, turning several times for even coloring.

5. Turn off heat and let stand, covered, 30 minutes more, turning eggs once or twice.

6. Cut each egg in 4 wedges with a sharp knife. Serve yolk-side up on a bed of lettuce strips. Either garnish with tomatoes and Chinese parsley, or serve with dip dishes of plum sauce, catsup or hot sauce.

NOTE: These eggs, also known as pot-stewed or red-stewed eggs, are eaten for breakfast or as a late supper dish. They can also be served cold as an hors d'oeuvre.

VARIATIONS:
* For the white sugar, substitute brown sugar.
* For the sugar-soy mixture, substitute 1/4 cup soy sauce 2 cups stock 2 tablespoons sherry 1 medium onion, cut in wedges and 2 slices fresh ginger root.
* After step 2, add eggs to any red-cooked chicken, duck or pork dish for the last 30 to 40 minutes of cooking, making sure each egg is covered with sauce. Serve either with the meat or poultry or as a separate dish.
* In step 3, also add 2 scallion stalks, minced and 1 tablespoon lard or peanut oil or 1/2 teaspoon sesame oil.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 133
Calories from Fat: 33

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé