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What I Ate Wednesday / 05

Wednesday, July 2nd, 2014

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This is a typical Singaporean breakfast, at least just one type of the many that we enjoy. It consists of half-boiled eggs with dark/light soy sauce and white pepper for condiments, toasts with generous spread of kaya and butter and tea/coffee or beverage of choice.

My perfect kind of soft-boiled egg has fully formed whites and a semi-hard yolk on the outside and runny on the inside. Sounds almost impossible to make eh? But the kopitiam (local eateries) in Singapore nailed it. I’ve yet to taste Japan’s onsen tamago.. maybe they’ll match up to the ones they make right here at home. Till then, I shall continue perfecting my soft-boil egg making skills.

Does anyone have any suggestions on how to make the perfect soft boiled eggs?

  • http://www.hayesdays.com Meghan Hayes

    I’ve never tried a soft boiled egg. I’m not sure I could handle that consistency.

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