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Mauritian Roasted Egg by chef Franco Bowanee

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
25H 0MIN
Cuisine

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.

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