Mauritian 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.
18 October, 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.