For years, one of my favorite late night snacks has been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down as silently as possible in the dim light of the kitchen, trying not to wake Adri. I always thought I was a little weird in loving it so much, so I felt vindicated when I realized that I had an entire country full of soft-egg-and-soy-sauce-eating brethren on the other side of the planet.
This recipe combines two simple elements: perfectly cooked soft eggs and toast spread with coconut-based kaya jam. The soy sauce and pepper are added at your own discretion.
Why this recipe works:
- The key with simple ingredients is good technique. Adding the eggs to boiled-but-not-boiling water and allowing them to cook with the residual heat gives them the best chance at hitting that perfect, custard-like texture.
- Cooking 1 extra egg ensures that the rest are just right before serving.
Note: This recipe can also be cooked in a sous vide-style water bath. To cook eggs, set water bath to 140°F. Add eggs and cook for 45 minutes. Proceed with step 2.
- 2 1/2 quarts of water
- 9 eggs
- 1 recipe Kaya Jam
- 8 slices toasted bread
- dark soy sauce, light soy sauce, and white pepper for serving
Bring water to a rapid boil in a large saucepan with a tight fitting lid. Remove from heat and immediately and add eggs by gently lowering with a slotted spoon. Cover and cook for 5 minutes. Remove one egg from saucepan and carefully crack into a small bowl. If egg is cooked perfectly with no transparent whites, remove other eggs from saucepan. If necessary, allow other eggs to remain for 1 to 2 minutes longer. When ready, remove eggs from water with a slotted spoon. (See note)
Spread kaya jam over four slices of toast and close with remaining four slices. Cut into triangles or fingers. Serve toast and kaya jam with eggs, along with dark and light soy sauces and white pepper for seasoning.
Large saucepan with steamer insert