Back to 2 servings 2 large eggs, at room temperature 2 cups water, boiling 1 tsp dark soy sauce, thick dark soy, not light 1 pinch ground white pepper, to taste 4 slices thick white bread or milk bread, for toast 4 tbsp kaya, coconut egg jam, pandan if available 40 g salted butter, cold, optional
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1 Step 1: Take the eggs out of the fridge about 30 minutes ahead, or rinse them under warm tap water, so they are at room temperature.2 Step 2: Bring a pan of water to a full rolling boil, then turn off the heat.3 Step 3: Let the water stand off the boil for about 15 seconds, then gently lower the eggs in with a spoon, making sure they are fully covered by the water. Cover the pan with a lid.4 Step 4: Leave the eggs to stand in the hot water for 7 to 8 minutes. The whites should be set and translucent and the yolks soft and runny; use the shorter time for smaller eggs and the longer time for a firmer yolk.5 Step 5: While the eggs cook, toast the bread until golden and crisp outside but still slightly soft inside. Spread kaya on one side of each slice and, if using, lay thin slices of cold butter on the kaya before sandwiching the toast together.6 Step 6: Lift the eggs out with a slotted spoon and set them in a cool bowl of water for about a minute, then dry them.7 Step 7: Crack each egg into a shallow serving bowl or small saucer. Add a few drops of dark soy sauce and a pinch of white pepper, and stir lightly.8 Step 8: Serve the eggs immediately with the kaya toast for dipping.getsaucepan.com/r/02d3299c-c358-588d-8aa0-754e902ad800
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