Half Boiled Eggs
Half Boiled Eggs and toast are a favorite Malaysian breakfast. Learn how to cook them to a soft, creamy perfection in a hot water bath.
- Prep time
- 2 min
- Cook time
- 8 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
- 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**.
- 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**.
- 3
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.