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Eggs - 6
Sugar - 400 g
Jasmine water - 250 ml


  • Place the jasmine water and sugar into a pan and heat over a low flame for about ten minutes, stirring continuously until a smooth syrup has formed.
  • Remove from the heat and set aside.
  • Next, beat the egg yolks. Heat a little of the syrup again and with a spoon, pour a quarter of the egg yolk over the syrup in a distinct shape. 
  • When the yolk is cooked, leave to cool and serve on a dessert plate. Repeat this process three more times.
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