Half Boiled Eggs – Breakfast Loved by an entire Nation! A typical Singapore-style breakfast at a KOPITIAM (coffee shop) often consists of soft-boiled eggs, along with kaya toast and a cup of kopi (coffee) or teh(tea). Singapore-style soft-boiled eggs differ from soft-boiled eggs in the West. Our soft-boiled eggs are runny and wobbly, and you crack them open like you would a raw egg, whereas in the West, the white is more firmly cooked – the egg, peeled like a hard-boiled egg or top taken off – and the yolk, is runny. Let’s learn how to make the Singapore Half Boiled Eggs at home, with perfect results!

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Half Boiled Eggs – Favorite Singapore Breakfast

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Recipe Name: Half Boiled Eggs – Favorite Singapore Breakfast

Recipe Type: Breakfast / Eggs / Singapore and Malaysia

Author: Shana c/o Recipes ‘R’ Simple

Prep time: 11 min

Cook time: 9 min

Total time: 20 min

Yield: ( 6 servings)

You will need a 7.5 inch round saucepan(deep), with a tight fitting lid and a slotted spoon.

Notes:

Fresh room temperature eggs work best because they are less likely to crack when placed in boiling water.
Preferred Saucepan: Stainless steel pot – or a vessel that conducts heat well.
The final cooking time ALSO depends on how large your eggs are. I use average sized eggs. Follow my recipe exactly for perfect half boil eggs OR adjust the timing if your eggs are large or small and the saucepan size is different.
Check out the Soft Boiled Eggs (Western Version) Recipe.

Key Ingredients: Eggs, Toast, Butter/Kaya(Coconut Jam), Dark Soy Sauce, White Pepper Powder.