|Lotus seeds||3 Tablespoon|
|White sugar||2 Tablespoon|
|Water||3⁄4 Pint (1 7/8 Cups)|
Drop the lotus seeds into a pan with the sugar and water, bring to the boil and simmer until the seeds are soft.
Meanwhile soft-boil and shell the eggs.
Remove the lotus seeds and peel off their skins.
Return the seeds to the syrup and add the eggs, still remaining whole.