Kopitiam Soft Boiled Eggs
| Submitted by: Sherene Milizia, Director, Overseas and Intercultural Programs |
|---|
This is one of my favorite breakfasts in Malaysia and Singapore, commonly found at almost any Malaysian/Singapore kopitiam (coffee shop). This simple soft-boiled egg recipe brings back nostalgic memories of growing up, and it remains a beloved dish to this day.
| Servings: 1 | Cultural Connection: Malaysia/Singapore |
|---|
Ingredients
| 2 medium eggs at room temperature | Water | Soy sauce |
|---|---|---|
| Ground white pepper |
Instructions
- Bring a pot of water to a rolling boil.
- Remove the pan from the heat, and gently lower the eggs in. Cover the pot and leave for seven minutes.
- As soon as seven minutes are up, remove the eggs from the water and crack into a serving bowl.
- Add a little soy sauce and white pepper to taste, give a good stir, and enjoy best with kaya (coconut jam) and butter toast.
