Chinese Red-cooked Eggs

Place the eggs gently in a pot or saucepan and cover them with cold water.

Bring the water to a hard boil and boil for two minutes.

After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.

Cool the eggs under cold running water, and remove their shells.

Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.

Heat the mixture, stirring to dissolve the brown sugar.

Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).

Turn off the heat and let the eggs stand in the sauce for an additional hour, turning them from time to time to ensure even coloring.

Serve cut into halves or quarters, with the dipping sauce.