Recipes - Malaysian & Singaporean

Kaya Toast with Half-Boiled Eggs
kaya toast with eggs


A crispy warm kaya toast with a slab of chilled butter that melts in your mouth, accompanied by a cup of steaming hot coffee. It’s no wonder this recipe is a favourite amongst Malaysians and Singaporeans; a staple for breakfast, tea and snacks between meals.
Cooking Time: < 15mins
Serves:2
Total time: < 15mins
Course: Breakfast
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

1lt water
2 eggs (at room temperature)
4 slices toasted bread
kaya (see Kaya recipe)
dark and light soy sauce and white pepper for serving
half-boiled eggs maker (commonly found in Malaysia & Singapore) alternatively, use a saucepan with tight fitting lid




Steps:
  1. Bring water to boil in a kettle.
  2. Place eggs in the half-boiled eggs maker and gently pour boiling water to fill the container up to the ‘2 eggs’ marking. Water levels vary depending on the number of eggs you add into the container.
  3. The half-boiled eggs maker drips and drains the boiling water into the catchment below. This will take about 5 mins to make 2 half-boiled eggs.

Note: If using a saucepan, bring water to boil and remove from heat and immediately. Gently lower eggs into saucepan with a slotted spoon. Cover and cook for 5 mins. Remove one egg from saucepan and carefully crack into a small bowl. If egg is cooked with no transparent whites, remove eggs from water with a slotted spoon.

  1. Spread kaya over two slices of toast and place a thick layer of cut, chilled butter on each toast. Top with remaining two 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.

Premade kaya can be found in Asian grocers and in selected supermarkets. However, if you’d prefer making your own kaya from scratch, click here for the recipe. Link to kaya recipe.


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Kaya Toast with Half-Boiled Eggs

Kaya Toast with Half-Boiled Eggs

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A crispy warm kaya toast with a slab of chilled butter that melts in your mouth, accompanied by a cup of steaming hot coffee. It’s no wonder this recipe is a favourite amongst Malaysians and Singaporeans; a staple for breakfast, tea and snacks between meals.

Cooking Time: < 15mins
Serves: 2
Total time: < 15mins
Course: Breakfast
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

1lt water
2 eggs (at room temperature)
4 slices toasted bread
kaya (see Kaya recipe)
dark and light soy sauce and white pepper for serving
half-boiled eggs maker (commonly found in Malaysia & Singapore) alternatively, use a saucepan with tight fitting lid

Instructions
  1. Bring water to boil in a kettle.
  2. Place eggs in the half-boiled eggs maker and gently pour boiling water to fill the container up to the ‘2 eggs’ marking. Water levels vary depending on the number of eggs you add into the container.
  3. The half-boiled eggs maker drips and drains the boiling water into the catchment below. This will take about 5 mins to make 2 half-boiled eggs.

Note: If using a saucepan, bring water to boil and remove from heat and immediately. Gently lower eggs into saucepan with a slotted spoon. Cover and cook for 5 mins. Remove one egg from saucepan and carefully crack into a small bowl. If egg is cooked with no transparent whites, remove eggs from water with a slotted spoon.

  1. Spread kaya over two slices of toast and place a thick layer of cut, chilled butter on each toast. Top with remaining two 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.

Premade kaya can be found in Asian grocers and in selected supermarkets. However, if you’d prefer making your own kaya from scratch, click here for the recipe. Link to kaya recipe.

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