Sweet Eggs in Ginger Syrup

Sweet Eggs in Ginger Syrup

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About this recipe: This may sound like an unusual recipe, but try it and then decide. Eggs are lightly poached in and served with a homemade ginger syrup. Serve as a delicious, yet different dessert.


Serves: 4 

  • 750ml water
  • 200g caster sugar
  • 1 (5cm) piece fresh root ginger, peeled and sliced
  • 4 small eggs

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Combine the water and sugar together in a saucepan and bring to the boil. Reduce heat to medium-low; add the ginger slices and cook until fragrant, about 5 minutes.
  2. Crack the eggs into individual bowls and gently drop them into the syrup. Cook the eggs on one side until the white is partially set and opaque, about 3 1/2 minutes; gently turn over to cook the other side until egg whites are opaque but not hard and the yolk is still liquid, about 3 1/2 more minutes or to desired doneness. Spoon the eggs into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger.

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