Soft-boiled eggs. Gooey and runny. Slurp it from the bowl or spoon as you please. As the eggy goodness engulfs your taste buds and slips down your throat, leaving you wanting more. And before you know it, you have finished two eggs. Grab some toast and sweep up all the remaining gooey delights left on the sides of the bowl. (Also love scrambled eggs? Click here.)
These soft-boiled eggs, also known as half-boiled eggs, differ from those in the West. In Singapore, ours are runny and wobbly, and you crack them open like you would a raw egg, whereas, in the West, the white is almost fully cooked – the egg can be topped or peeled like a hard-boiled egg – and the yolk, runny.
Found at drink stalls in hawker centres/kopitiams and specialised Singapore coffee-shops like Ya Kum, these good’ol soft-boiled eggs taste so good; they always leave us wanting more. Now, instead of heading to the coffee shops, you can make these in the comfort of your home. Every day. Behold, the recipe:
VIDEO: Make Singapore Coffee Shop-style Soft-boiled Eggs at Home
Fresh, room-temperature eggs work best because they are less likely to crack when placed in boiling water.
Things to Note for Perfect Soft-boiled Eggs
Use this method as a rough guide. The final cooking time depends on how large your eggs are, how big the pot is, how many eggs there are in the pot, and so forth. For instance, adjust the timing downwards if you have smaller kampung eggs. It may take a little bit of trial and error to get it right.