I love, love, love eggs! While I love them cooked in various ways, my favorite kind is the Malaysian soft-boiled eggs. Unlike their western counterparts, these eggs are softer overall with silkier, runnier whites. Seasoned with a little bit of soy sauce and a dash of white pepper, I could slurp down ten of them in one go, ha! In reality, I limit myself to two or three large eggs per serving and I eat them with a spoon so I can savor every spoonful. :)
4 to 6 large eggs, straight from the fridge*
Soy sauce (I like light/tamari or mushroom soy sauce here) and white pepper to taste
*If your eggs are room temperature, you would need to reduce the steeping time.
Place eggs in a medium size (about 2-quart) pot; set aside. Fill another medium size pot with water a little more than halfway. Cover the pot and bring water to a boil over high heat. Once the water comes to a rolling boil, turn off the heat. Carefully pour the boiling water into the pot with the eggs. Cover the (egg) pot with a lid/plate and steep for 12 minutes (set a timer). When the time is up, remove all eggs from the water with a spoon. If the eggs are too hot to be handled, let sit for a minute. Crack them into a small bowl and season with soy sauce and white pepper to taste. Serve.
Although soft-boiled eggs are typically accompanied by kaya (coconut jam) toast back home, we do enjoy ours with a couple of strips of bacon and hashed browns. On that note, have you guys tried McCain BabyCakes which are essentially mini hash brown patties? So delicious and hardly greasy at all! Love them with my soft-boiled eggs!