12 Servings

Directions:

	1.	Boil Eggs: In a deep saucepan, add eggs and cold water. Allow eggs to submerge in water. Bring to a boil. Continue to cook 2 minutes. Let cool. Peel eggs shell. Set aside.
	2.	Prepare Mixture: In a large bowl, add ½ teaspoon Wu-Shiang powder, 1½ tablespoons sugar, ¹∕₃cup soybean sauce, and 1½ cups cold water, mix well. Set aside.

Directions: (continued)

	3.	Cut green onion into 2-inch long section.
	4.	In a deep saucepan, add mixture, add green onion, and eggs. Do not cover. Cook over low heat for 25 minutes. Turn eggs occasionally so eggs dip in mixture evenly.
	5.	Serve with steamed rice. Makes 12 servings.