SOFT BOILED EGGS
Soft and runny. Rich and creamy. This kopitiam staple may be unconventional, but it's utterly delicious
If you're new to this, let's start with a statement: This tastes a lot better than it sounds!
Think of poached eggs, but softer, seasoned with dark soy for the salty savoury hit and laced with ground white pepper. Some might say this is an acquired taste. Others are converted with their first try. Some need no convincing at all. Soft flavourful eggs - what's not to like?
These eggs are served all over Sinagpore and are a staple breakfast item at every Kopitiam (coffee shop). Our foolproof recipe will ensure you have perfect results every time:
Ingredients (1 portion):
- 2 medium eggs - brought to room temperature
- Dark soy sauce
- Ground white pepper
Method:
- Fill a pot with water, bring to a boil and then turn off heat
- Lower in eggs with a slotted spoon
- Cover the pot with a lid and place a 7 minute timer
- After 7 minutes, remove eggs with slotted spoon and place into a small bowl to cool slightly
- Crack eggs into a separate small bowl, season with dark soy sauce and a generous helping of ground white pepper
- Using a teaspoon, break the yolks and mix slightly - don't over mix or you'll ruin the flavour and texture!
- Grab some kaya toast, dunk and enjoy. Or slurp from your bowl!
N.B.
- Always use the freshest eggs possible, and ensure they are at room temperature before cooking. Cold / from the fridge won't cook correctly.
- Dark Soy is thicker and has a sweeter taste - much better than light soy sauce
- When cooked, the egg whites should completely white (like a regular boiled egg) though every now and then you may see some non-cooked whites which is normal in Singapore. Choice is yours!
- Adjust times for more portions in the same pot. The above is a guide, pot size, egg size, number of portions all vary
