|Garlic||1 Clove (5 gm)|
|Peanut oil||1 Teaspoon|
|Chicken stock||3⁄4 Pint (1 7/8 Cups)|
|Soy sauce||3 Tablespoon|
|Dark soy sauce||2 Tablespoon|
|Caraway seeds||1 Pinch|
If the eggs have been stored in the refrigerator, remove them long enough in advance so that they acquire room temperature.
Lower them into gently boiling water which should be deep enough to cover them and give them 15-20 minutes boiling, depending on their size.
While the eggs are cooking, crush the garlic, ginger and spring onions.
Heat the oil in a frying-pan and fry them in it till a golden colour.
Add to the pan the chicken stock, the pale and dark soy sauces and the seeds, tied in a piece of muslin, and heat through.
After removing the shells, make a deep cross in each egg.
Place them in a small pan and pour the sauce over them.
Cover and cook very gently for 1 1/2 hours at almost lower than simmering point.
Remove the bag of seeds.