Singapore-Style Soft-Cooked Eggs With – a delicious recipe with water, eggs, recipe, bread, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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)
2
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.
322
kcal
Calories
23
g
Fat
2
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 1/2 quarts of water, 9 eggs, 1 recipe, 8 slices toasted bread, and more.
Yes, Singapore-Style Soft-Cooked Eggs With falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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