A typical Singapore-style breakfast at a coffee shop often consists of soft-boiled eggs, along with kaya toast and a cup of kopi or teh.
The Singapore-style soft-boiled eggs differ from soft-boiled eggs in the West. In Singapore, our soft-boiled eggs 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, goey and runny.
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Drippy, Runny Yolks
Learn how to make the Singapore coffee shop-style eggs at home (and you don’t even need a stove for this), in the step-by-step gallery and video below:
Use a stainless steel pot or a vessel that conducts heat well, and pour in about a litre or so of boiling water, enough for eggs to be fully submerged in.
Place two eggs in the pot. Fresh room temperature eggs work best because they are less likely to crack when placed in boiling water.
Leave the eggs in the pot for 6 to 7 minutes, depending how runny you like the whites and yolks.
Chef’s Tip: 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.
Remove eggs from pot after 6 to 7 minutes. Alternatively, you can also pour boiling water into the pot or vessel, then lower the eggs in, as demonstrated in the video below.
Use a spoon to make a small crack in the egg shell.
Crack open eggs with your hands and pour egg white and yolk into a small bowl.
Add a teaspoon of dark soya sauce (or more if you like) over eggs.
Sprinkle a dash of ground white pepper over eggs. Serve immediately.
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Text/Video: Rebecca Lynne Tan/The Straits Times / Additional Reporting: Sean Tan