I’ve previously waxed lyrical about my love of kaya toast and eggs, a breakfast dish that EG introduced me to when we first started going out. It’s a dish that he regularly ate for breakfast in Singapore, and when I went, it too became a firm favourite in my breakfast repertoire.
To make this dish at home is quite easy (although honestly, not as good back in S’pore). The trick is getting the eggs cooked just right. This is my failsafe method.
Find yourself a small lidded pot that will hold your eggs snugly. Put the kettle on to boil, and when boiled, wait for about a minute and then pour the water over the eggs to cover. The reason I wait for a minute is that pouring the boiling water over the eggs directly may make them crack – so a minute rest between pouring seems to do the trick.
Place the lid over the eggs and then time exactly four minutes (the iPhone is the ultimate timer!). Pour out the water, and once again, fill up with just boiled water for another four minutes (all up, this is eight minutes). Pour the water out again, and then run in some cold water to stop the cooking and make them easy to handle. Pick up eggs and crack them into a bowl – you may need a spoon to help you get out all the whites. They should be all nice and googy (soft boiled).
Now the next part of the dish is the condiments. From the left we have the kaya, which is an eggy coconut jam flavoured with pandanus, which you spread on toast. Then to season the eggs, dark soy, tabasco and freshly cracked black pepper.
The other traditional accompaniment is kopi, or coffee. In this instance, a long black gypsy blend from Seven Seeds does the trick. As you can see, the eggs are seasoned and ready to be eaten; either by dipping the bread and scooping up the eggy goodness, or going in with a spoon (or both).
I usually keep one piece of toast expressly for the purposes of consuming the eggs. The other piece of toast I reserve to slather with kaya jam, and eat it, kind of like dessert.
Kaya toast is the absolute best.
ah, i loved soft boiled eggs. Used to have them back home when I was growing up.
Sad to say, I prefer the vegemite toastie over the kaya version. There is something about kaya that I tend to stay away from.
Dan often goes the vegemite route as well. I just like finishing my meal with something sweet
Yum! My mum always eats soft boiled eggs with soy sauce and pepper, just like in your photo!
What bread is that? It looks really nice! Normally my folks eat their kaya toast with plastic white bread, lolll. And not so illustrious 3-in-1 powdered kopi from a packet.
xox Sarah
I love soft boiled eggs too. I’m going to try your failsafe method Mellie as sometimes my eggs come out not so soft boiled. I’ve never put tabasco with my eggs. It just never occurred to me despite my love of tabasco. Must try it.
Kaya toast rocks. I’m going to get a recipe for Kaya from my friend soon, want to make it myself. The jar stuff is nice, but I’m sure I can do better.
Hey there Sarah – the bread was an Irrewarra sourdough ciabatta (which by the way, is *totally* yummy).
Hiya Thanh – I guarantee it will work if you follow the recipe – eight minutes all up, two boils of the kettle. Easy as
Tobasco too is an awesome condiment for eggs. We always end up putting it on our scrambles, poached, omelettes etc. I too would love to make some kaya. I really don’t like using the commercial one – god knows what they put into it! That being said, when you make it you need to use it within a week or two as it contains fresh eggs.
I LOVE kaya and soft-boiled eggs on toast – had this everyday for oh I don’t know ten years for breakfast before going to school?
Are the eggs at room temperature? I usually refrigerate my eggs after buying them!
That kaya is so good. A singaporean frien introduced me to that green stuff. Addictive!
Ooh those eggs look so amazingly good! Tabasco sauce though? Fascinating – I’ll definitely try the addition of tabasco sauce next time I make runny eggs! Yum!
Haven’t had Kaya in ages!
Hey there Vee – yes, EG had them quite often for brekky in Singapore as well. The eggs are from the fridge, so this method works for that.
Hiya Tzu-yen – it is very addictive! But I’ll tell you, nothing compares to the fresh kaya you get in Singapore.
Hi Forager – yup, tobasco is a winner with eggs. Just a couple of shakes per egg, as well as a few cracks of black pepper.
Hi Gossip Food – well get thee to an asian grocer and buy some!
AWESOME! I recently went to Malacca and had THE BEST ever kaya toast, eggs and kopi (it seriously puts Ya Kun to shame) and the guy shared with us his secret – pretty much similar to what you did, but for 2 eggs only and for 3 minutes!!
I can’t wait to try making kaya one day…hmm, maybe over this Christmas!
Hey Pseudo Epicurean – oh stop it, you’re making me jealous
I too want to give kaya a go, but I’m worried that I’ll have to eat it all within a week or two. I don’t think my waistline can take it!
I normally take my eggs from the fridge, so I guess they take a little longer to cook. 3 minutes for room temperature would probably be right.
Hi Mellie,
Yum, was just introduced to kaya but the Malaysian caramelly version recently and it’s addictive stuff for toast- this looks delish too!
Hi Melina – ooh, I haven’t tried that version yet. I’ve seen it in the store, but always go for the more pandan-y version. I must try it!