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. | MalaysianChineseKitchen.com

Half Boiled Eggs

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.
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Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: Malaysian
Keyword: half boiled eggs, soft boiled eggs
Servings: 1
Calories: 144kcal

INGREDIENTS

  • 2 or 3 cups water (480 or 720ml)
  • 2 large organic eggs at room temperature (57g to 64g)
  • A few drops soy sauce
  • A little ground pepper
  • Toast for dipping

INSTRUCTIONS

Method 1

  • 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**.

Method 2

  • 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.

NOTES

**Cooking time can vary +/- 1 to 2 minutes depending on size of eggs.

NUTRITION

Calories: 144kcal
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