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
24 HR 30 MIN
Five Spice Powder
Hard boil the eggs in a pan of boiling water, then shell when cooled.
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.
After heating allow the eggs to cool inside the marinade, and leave for at least 24 hours before serving.