The Wonders of Leaf Wraps in Asian Steam-Cooking
Come discover how leaf-wraps give Asian steam-cooked foods an extra tasty touch and other unique benefits!
Half-boiled eggs (basically just soft-boiled eggs served out of their shells) are a Malaysian and Singaporean breakfast staple. Served in a bowl with a side of Kaya (coconut jam) Toast, it’s a uniquely Asian take on eggs and soldiers.
Getting the perfect soft-boiled egg is a tricky task. There are a thousand different methods, all slightly different, and it’s really a matter of trial and error to get that perfect egg.
Some of us more ignorant egg cookers have been missing out on a gadget that’s been used in Asia for decades. Simply titled the ‘half-boiled egg maker’, it’s a simple plastic device that takes all the difficulty out of boiling eggs.
These little beauties are for sale in specialty stores and online for around $20.
Step 1
Just put the kettle on and place your eggs in the container.
Step 2
Next, pour water up to the level suggested for the number of eggs your cooking.
Step 3
Now, cover the lid and just wait for the water to empty into the catcher. When the egg container is empty of water, you’ll have perfectly cooked eggs!
