Blacken EggsAbsolutely superb as appetizers or starters, these Blacken Eggs are available in most Chinese restaurants of Port-Louis and in China Towns around the world. Why not try my extremely easy recipe today and be a “Chef” yourself.
12 fresh eggs
1 cup dark soy sauce
2 tablespoon light soy sauce
2 teaspoon 5-spices
½ teaspoon crushed black pepper
6 tablespoon brown sugar
Place eggs in single layer in saucepan. Cover with cold water. Cover pot with lid and bring to a boil 15 minutes at medium heat. Drain and cool under cold water, peel.
In a sauce pan, roast spices for few seconds, add sauces and sugar, mix and bring to boil.
Add eggs, reduce heat and admire your work, keep turning eggs until coated and colored to dark brown.
Remove from the sauce, reserve the sauce.
To serve, cut eggs length wise in 4, drizzle some of this beautiful caramel sauce over the eggs, serve hot or warm.
Remaining sauce may be kept in the fridge for 48 hours and use as marinade.
Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.
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