Singapore-Style Soft-Cooked Eggs With
- 2 1/2 quarts of water
- 9 eggs
- 1 recipe
- 8 slices toasted bread
- dark soy sauce, light soy sauce, and white pepper for serving
- Bring water to a rapid boil in a large saucepan with a tight fitting lid. Remove from heat and immediately and add eggs by gently lowering with a slotted spoon. Cover and cook for 5 minutes. Remove one egg from saucepan and carefully crack into a small bowl. If egg is cooked perfectly with no transparent whites, remove other eggs from saucepan. If necessary, allow other eggs to remain for 1 to 2 minutes longer. When ready, remove eggs from water with a slotted spoon. (See note)
- Spread kaya jam over four slices of toast and close with remaining four slices. Cut into triangles or fingers. Serve toast and kaya jam with eggs, along with dark and light soy sauces and white pepper for seasoning.
water, eggs, recipe, bread, soy sauce
Taken from www.seriouseats.com/recipes/2014/09/singapore-style-soft-cooked-eggs-with-kaya-jam-and-toast-recipe.html (may not work)