Light Syrup Soup with Lotus Seeds and Boiled Eggs
This is a “Late night sweet soup” – the perfect meal to make late at night.
- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 20 min
Ingredients
Nutrition Facts
- Calories
- 274
- Fat
- 6 g
- Saturated Fat
- 1.5 g
- Trans Fat
- 0 g
- Carbohydrate
- 47 g
- Fibre
- 0 g
- Sugars
- 28 g
- Protein
- 11 g
- Sodium
- 71 mg
- 4 Eggs
- 4 oz ( 115 g ) Lotus seeds
- 4 oz ( 115 g ) Brown sugar
Instructions
-
Place eggs in a pot and cover with at least 1 inch/ 2.5 cm of cold water. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium and boil for 15 minutes.
-
Remove eggs and place them under cold running water. Peel and set aside for later use.
-
Fill a pot with 1½ cups of water, cover and boil for 5 minutes. Add lotus seeds and sugar to the boiling water and cook over low heat for another 10 minutes to make a light syrup.
-
Add peeled eggs to the syrup, and cook over medium heat for 10 minutes.
-
Serve immediately.
Notes
Tip: Pre-soak the lotus seeds if you prefer them softer