4—6as luncheon fare .
This is the homey, deeply colored, and rich-tasting Chinese version of hard-boiled eggs. The cooked eggs are scored, plunked into a pot of hot master sauce, then left to steep untended for hours. It is a no-work dish, a simple way of transforming dull, everyday eggs into delicious golden orbs with a distinctive fragrance and taste. Even confirmed hard-boiled egg haters (like myself) enjoy them.