Step 1

Put all the Sauce ingredients in a saucepan and bring it to a boil.

Step 2

Turn the heat off and cool the sauce down to room temperature.

Step 3

Put 1000ml/4 cups water in a thick pot and bring it to a boil. Remove the pot from the heat.

Step 4

Add the 250ml/1 cup chilled water to the pot.

Step 5

Using a ladle, gently place each egg in the pot.

Step 6

Place a lid on and leave for 25-30 minutes (note 5).

Step 7

Transfer the eggs to a large bowl containing cold water to cool them down quickly and stop further cooking.

Step 8

Crack open the egg, in the same way as cracking a fresh egg, into a small serving bowl. The egg should slide into the bowl easily because the egg white is runny.

Step 9

Gently pour two tablespoons of the Sauce around the egg white and place a leaf on top if using. Serve with a spoon.