Authentic Kaya Toast with Soft Boiled Eggs Recipe

Method

1. Prepare the eggs: Place 4 fresh eggs into a small pot or a heat-proof container. Pour boiling water into the pot until the eggs are completely submerged. Cover with a lid and let them sit undisturbed for exactly 6 to 7 minutes (depending on egg size).

2. Toast the bread: While the eggs are cooking, toast the bread slices in a toaster or under a grill until they are golden brown and very crisp on the outside but still slightly soft inside.

3. Prepare the toast: Slice each piece of toasted bread horizontally through the middle to create two thin slices, or leave them thick if preferred. Spread a generous layer of pandan kaya on one side.

4. Add butter: Cut the cold salted butter into thin rectangular slabs. Place the cold butter slices directly onto the kaya and top with the other piece of toast. The heat from the bread should slightly soften the butter without melting it completely.

5. Serve the eggs: Once the timer is up, remove the eggs from the hot water and crack them into small saucers. The whites should be wobbly and translucent, and the yolks should be runny.

6. Final seasoning: Drizzle a few drops of dark soy sauce over the eggs and add a dash of white pepper. Stir the eggs lightly and use the kaya toast to dip into the egg mixture.

Notes

Questions