Bruce Barone

6 eggs
water to cover
1/4 cup sugar
1/2 cup soy sauce
1/2 cup water
lettuce (and cilantro)

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 (5 to 10 minutes); then shell.

3. Combine sugar, soy sauce and water in 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 half (or 4 wedges) with a sharp knife. Serve yoke-side up on a bed of lettuce (decorate with cilantro if desired). Sere with plum sauce.

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