4 slices of white bread
2 large chicken eggs (about 58 gr each) at room temperature
2 cups rolling-boiled hot water
White pepper powder
Toast the slices of bread in your toaster and toast until they are golden brown.
Traditionally, the crusts of the bread are removed from all four sides, but you can leave them on if you prefer.
Spread the kaya generously on both sides of the toast and then cut some slices of cold butter and arrange it on top of the toast and then top with another piece of toast. Cut them into four equal size or you can cut it diagonally into half. The cold butter will gradually melt when it comes into contact with the heat from the toast.
Get the eggs out from refrigerator 5 minutes before getting ready to cook. This is important because if it’s cold from the fridge, the eggs might crack when coming into contact with the hot water AND the 5-minute cooking time may not be accurate anymore.
Pour 2 cups of rolling boil water into the mug with a lid and gently add the eggs in and secure the lid. Set the timer to 5 minutes. TIMING IS EVERYTHING here!
After 5 minutes, use a spoon to get the eggs out and rinse with cold water. Use the back of the spoon to crack the shell and let the egg slip out into a bowl. The egg white should be white in color (doh!) runny, soft custard like, while the yolk appears to be whole but it’s very soft and very runny when you break it with a spoon. If you see this, then you have yourself kopitiam style soft-boiled eggs.
Season with white pepper powder and a little bit of soy sauce.
The eggs that I used were large grade A white shells and about 58 grams each. Brown eggs might have “thicker” shells compare to white shells, so you might have to add another minute or so, in other words, you will have to experiment, but 5 minutes are the minimum I would imagine.
If you cook 4 eggs at one go, you may need 6-7 minutes. I would suggest limit 4 eggs in one batch though.
If it is your first time making this kopitiam soft-boiled eggs, then after 5 minutes, remove one egg and crack open to see if the egg white has turned white and no longer translucent. This way, you only “sacrifice” one egg if they haven’t cooked through and you can continue to let the other cook in the hot water for another minute.