Half Boiled Eggs and toast are a favorite Malaysian breakfast. Learn how to cook them to a soft, creamy, and delicious perfection in a hot water bath.
half boiled eggs, soft boiled eggs
Calories: 144 kcal
2 or 3
(480 or 720ml)
at room temperature (57g to 64g)
Bring 3 cups (720ml) water to a rolling boil in a 1½ quart saucepan. Turn off stove and remove saucepan from stove. Gently lower room temperature eggs into the hot water. Cover saucepan with lid and allow eggs to cook for 7 minutes**.
Place eggs in an enamel mug. Bring 2 cups (480ml) water to a rolling boil. Pour water into the mug over the eggs. Cover mug with lid and allow eggs to cook for 8 minutes**.
Remove eggs with a slotted spoon. When cool enough to handle, crack eggs into a shallow bowl. Add a little soy sauce and ground pepper. Serve immediately with toast.
**Cooking time can vary +/- 1 to 2 minutes depending on size of eggs.