Roasted Egg by chef Franco Bowanee

Roasted Egg

Roasted Egg by chef Franco Bowanee

Chef Franco Bowanee at Michelin starred restaurant Château de Vault-de-Lugny in France, reveals his Mauritian roast egg recipe.

October 18, 2019

serves for

8

total time

24 HR 30 MIN

ingredients

Eggs
8
Still mineral water
600ml
anise star
3
five spice powder
20mg
Finely grated ginger
40mg
Soya sauce
200ml
Honey
100ml
cinnamon stick
1
Chives
1/3 bunch

Step 01

Hard boil the eggs in a pan of boiling water, then shell when cooled.

Step 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.

Step 03

After heating allow the eggs to cool inside the marinade, and leave for at least 24 hours before serving.