Canadian Cooking & other surprises

I feel like I've been two-timed. Like my lover just revealed a big BIG secret that should've been obvious all along. Like he was a girl. Or more appropriately, like he had a family in Toronto. Maybe I'm being a little over dramatic.
Today, quite by accident, as I searched for Kylie Kwong's recipe for soy sauce eggs, I stumbled across the Food Networks CANADIAN website. Yes. Canadian. Apparently, there is a maple laden sister to my beloved Food Network. www.foodtv.ca, instead of www.foodtv.com. How. Dare. They. Whole new shows and chefs that I didn't even know existed. But why should I be surprised? It just makes me wonder what else is out there hiding in the .ca realm. It's my new obsession.
So Kylie Kwong's Soy Sauce Eggs. If you like hard boiled eggs, you have to try them. They are more than just salty, spicy eggs, they are a condiment and a side. Here's the recipe, slightly tweaked.

6 medium eggs boiled in water for 6 minutes, then cooled with cold water and allowed to rest for a half hour.
1 cup regular soy sauce
2 tbsp dark soy sauce
1 medium twig of sliced fresh ginger, about 10-15 slices, the thickness of a nickel
1/2 cup light brown sugar
1 cup water
1 tbsp crushed red chili

After you boil and let the eggs rest, peeled them very carefully.
Combine all the other ingredients in a medium pot and bring to a boil.
Reduce heat to a simmer, stir well to make sure all the sugar has dissolved. Carefully add in peeled eggs. On Kylie's show, she left a couple of eggs unpeeled and then peeled them at the end to show the difference on the plate. Whatever.
After the eggs simmer for one hour (be sure to gently stir them or they'll become dark on one side and dingy on the other), cover and let them sit for at least another 1/2 hour. Refrigerate and slice over your favorite meat dish, noodles or anything you deem worthy. Y-Uhm!

Later, I'm experimenting with Sichuan peppercorns and BBQ. I love days off like this!