One of the common old school breakfast in Singapore is actually kaya toast and soft boiled eggs which is also one of my favorites-to-go breakfast. And for those who are keen to know how I manage to get to make my soft boiled eggs done each time, it does need some trials and errors nevertheless. After numerous attempts, somehow I’ve manage to come to a conclusion that using fresh eggs (non-chilled), immediate boiling water and an estimate of submerging the eggs in the pot I am using, for an approximate 6 minutes and 30 to 40 seconds yield the best results so far.
Oh ya, and not forgetting egg size should range around 55 grams per egg which will work ideally with this timing. Perhaps I have had this prepared countless times already, so the failure rate seems much lower now. And so every time when I replenish my eggs tray with newly bought eggs, I will make it a point to prepare some soft boiled eggs to go along with toast.
And so I am detailing out the requirements as below, hopefully it does help anyone who are looking to make some decent soft boiled eggs with minimum tools, just like how we see them being made at our local coffee house. This is also called 半生熟鸡蛋 in Mandarin which can also be translated as “half cooked eggs” and we as Asians typically enjoy them with a dollop of dark soya sauce and a pinch of pepper.
Soft Boiled Eggs 半生熟鸡蛋Course: SidesCuisine: ChineseDifficulty: Easy
2 fresh eggs, unchilled, approx. 55g each
Some dark soya sauce
Pinch of pepper
- Boil some water using electric or gas kettle.
- Place 2 eggs in a pot and pour boiling water over it, fully submerging the eggs.
- Cover the pot with the cover.
- Set timer for approximately 6 minutes and 30 seconds.
- Remove eggs from water. Crack on the smaller end of the egg using a small metal spoon. Scope out any egg whites that are still on the shells.
- Serve hot immediately with some dark soya sauce and pepper.