Light Syrup Soup with Lotus Seeds & Boiled Eggs

This is a “Late night sweet soup” – the perfect meal to make late at night.

Prep Time:
15 min
Cook Time:
20 min


  • 4 Eggs
  • 4 oz ( 115 g ) Lotus seeds
  • 4 oz ( 115 g ) Brown sugar


  1. 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.
  2. Remove eggs and place them under cold running water. Peel and set aside for later use.
  3. 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.
  4. Add peeled eggs to the syrup, and cook over medium heat for 10 minutes.
  5. Serve immediately.


Tip: Pre-soak the lotus seeds if you prefer them softer