Nothing says Singapore comfort like Half Boiled Eggs and Toast. The local Coffee Shop Eggs and Toast, is loved by an entire nation! Try this Asian counterpart of the Soft Boiled Egg!
Half Boiled Eggs and Toast
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Half Boiled Eggs and Toast
Description
"Half-boiled eggs, a beloved breakfast staple in Singapore and Malaysia, are cooked to achieve a runny or slightly set yolk while the white remains firm. The cooking time precisely controls the yolk's texture, ranging from liquid to a slightly firmer 'jammy' state. This classic combination of half-boiled eggs, hot tea or coffee, and buttered toast is deeply ingrained in the culinary culture of both nations." This is enjoyed not only for breakfast, but at any time of the day!
Ingredients:
Instructions
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Use eggs at room temperature. Remove from fridge ahead of time.
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Add water to the saucepan and bring to a rolling (strong boil). Boil strongly like this for 10 seconds.
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Turn off the heat and immediately add 1/4 – 1/3 cup only – of fresh water to quickly bring down the temperature of the boiled water.
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Quickly add the eggs into the saucepan. Lower gently into the water with a slotted spoon, for ease.
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Cover with a tight fitting lid and a cloth if a steam vent is present on the lid.
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Set the timer for 7 minutes.
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Now remove the eggs swiftly, on at a time and place them in another container of fresh/ room temperature water – to stop the cooking process.
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Crack 2 eggs, per person into slightly deep saucers.
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Add a dash of dark soy sauce and white pepper.
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Flatten the bread slices with a rolling pin, and toast – to give thin, waferlike toasts.
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Place thin slices/slabs of cold butter (I like salted butter) over the toast and prepare a sandwich. Cut through the middle. You can also use kaya jam, although I usually omit it with soft boiled eggs. Prepare all toasts as required like this.
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Either dunk the bread into the egg and eat or spoon up the egg and place on the edge of the toast and eat as I do!
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Absolutely delicious with your Kopi or Teh! Enjoy.
Note
- 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.
- Key Ingredients: Eggs, Toast, Butter/Kaya(Coconut Jam), Dark Soy Sauce, White Pepper Powder.
