1 cup light soy sauce
2 tablespoons dark soy sauce
1 cup water
12 cup brown sugar
10 slices fresh gingerroot, each about 1-inch diameter and 1/4-inch thick
Place eggs in a small saucepan of boiling water and cook for about 6 minutes. Remove eggs from the saucepan with a slotted spoon and refresh under cold running water. Peel eggs and set aside. Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute. Reduce heat, add eggs and simmer, covered with a parchment paper cover for 1 hour, turning occasionally. Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally. Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish. Discard remaining stock. To serve, cut each egg in half lengthways and arrange on a platter. Spoon over reserved braising stock.