6    Eggs

    1/4 c  Brown sugar

    1/2 c  Dark soy sauce

    1/2 c  Chicken broth

      1 ts Sesame oil

           Hoisin sauce
           Oyster sauce
  In a pot, cover the eggs with cold water; bring to a boil, then simmer 15
  minutes.  Remove from heat, cool the eggs under cold running water, and
  shell them.
  In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame
  oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs.
  Simmer, covered for 1 hour.  The liquid should cover the eggs, but if it
  does not, baste frequently.
  Turn off the heat and let the eggs stand in the another hour, turning them
  from time to time, to ensure even coloring.  Serve cut into halves or
  quarters, with dipping sauce.  Makes 6 to 8 appetizer servings.
  DIPPING SAUCE:  In bowl, combine equal parts of the hoisin sauce and oyster
  sauce.