Ingredients
Eggs: 8
Still water: 600ml
Star anise: 3
Five spice powder: 20mg
Ginger: 40mg
Soy sauce: 200ml
Honey: 100ml
Cinnamon sticks: 1
Chives: 1/3 bunch
hef Franco Bowanee at Michelin starred restaurant Château de Vault-de-Lugny in France, reveals his Mauritian roast egg recipe.
Method
01.
Hard boil the eggs in a pan of boiling water, then shell when cooled.
02.
Place the shelled eggs in a saucepan of 600ml of water and add in the rest of the ingredients; spices, herbs, honey and soy sauce, and cook on low heat for 30 minutes.
03.
After heating allow the eggs to cool inside the marinade, and leave for at least 24 hours before serving.
