🍳 Soft Boiled Eggs (Singapore-Style Kopitiam Eggs)
An all time local favourite! Best paired with kaya toast, this recipe yields soft, creamy yolks with lightly set whites — a true comfort breakfast staple.
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🧂 Ingredients (1-2 servings)
- 2 large eggs (room temperature)
- Hot water (boiled)
- White pepper (optional)
- Dark soy sauce (optional)
👩🍳 Instructions
- Bring a kettle or pot of water to a rolling boil.
- Turn off the heat and let it sit for 10–15 seconds.
- Gently place eggs into the hot water using a spoon.
- Cover the pot or bowl with a lid or plate.
- Let the eggs sit in hot water for 6 to 7 minutes (for soft whites) or up to 8 minutes (firmer whites).
- Remove eggs and run under cold water for 30 seconds.
- Crack eggs into a bowl and serve with a dash of white pepper and a drizzle of light soy sauce.
💡 Tips
- 🥄 Use room temperature eggs — cold eggs may crack or undercook.
- ⏱ For consistent results, use a timer and keep the lid on throughout.
- 🔁 Cooking for more people? Add 30–60 seconds if cooking more than 2 eggs at once.
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