Poached eggs in ginger syrup (Khai waan)

Ingredients : 5 eggs (small size) 5 young ginger slices 1 cup sugar 3 cups water Method : 1. Cook the ginger slices in syrup until fragrant. 2. Break the eggs, one at a time, into a bowl. 3. Gently drop an egg into the ginger syrup. 4. When the egg white is done, turn each egg and boil until done. Secret tips : - Combine sugar and water together, bring to a boil over medium heat. When all the sugar has dissolved, strain and pour back into the pot. - Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat. - Break the eggs, one at a time, and gently drop them into the ginger syrup. Boil until the egg white is done, turn the eggs over, and continue boiling for a few minutes. Spoon a poached egg into a serving bowl with some ginger syrup. Serve hot.