With its black appearance and soft texture, the roast egg easily be mistaken could for the century egg. However, the roast egg has nothing to do with the Chinese recipe, since it comes from Mauritius and is prepared in a very different way.
What are roasted eggs?
The roasted egg, called "dizef roti" in Creole, is a hard-boiled egg cooked in a spicy broth. This method of cooking forms a harder skin around the dark purple or black egg and gives the egg a very sweet and original scent.
Franco Bowanee, the chef at the Château de Vault-de-Lugny's starred restaurant, offers the roast egg as an appetizer on his menu.
If the recipe is original, it is not complicated, it's enough to pour all the ingredients in a saucepan, heat, pop the eggs in and cook gently. But prepare to be patient because the eggs must rest at least 24 hours before being enjoyed!
Tempted? Discover Franco Bowanee's recipe for roasted egg without further ado!