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Soft Boiled Egg with Kaya Toasts and Kopi

There is no better pick-me-up on a Sunday morning than two soft-boiled eggs drizzled with dark soy sauce, freshly toasted Kaya toasts [1], and a cup of freshly brewed kopi (coffee). This is my favorite kopitiam (coffee shop) breakfast back home. My secret to a perfect soft-boiled egg is the gadget below, shipped from SG by Hwee. Thank you! We’ve had soft-boiled eggs many times when I don’t feel like fixing¬†breakfast on a lazy weekend morning. However, there is always something missing without the Kaya toasts. Finally, I tried homemade kaya last weekend. This trio breakfast combo is one of the best. Mission accomplished!

To make perfect soft boiled eggs with the above gadget,

  1. Make sure you bring the eggs to room temperature. I typically take the eggs out from the refrigerator the night before.
  2. When you wake up in the morning, place the desired number (up to 4) of eggs in the container with the drip hole.
  3. Bring a saucepan of water to a rapid boil and pour the  boiling water over the eggs up to the markings for the corresponding number of eggs.
  4. Cover and let the water drip from the container.
  5. When the water is all drained, remove the eggs and crack them into a serving dish immediately. If you don’t crack the eggs immediately, it will continue to cook and you will not get perfect soft-boiled eggs.
  6. Drizzle with dark soy sauce and sprinkle generously with ground white pepper.
  7. Serve hot. It’s good on its own, but best with Kaya toasts and coffee.