Here’s one of the things I’ve come to love about Singapore. Slow cooked, soft boiled eggs.
Now, everyone has had soft boiled eggs before. Heck, I used to eat them all the time when I was younger. But, not like this. Trust me.
There are two distict differences to how these eggs are prepared and how I used to eat them back home.
1. They are served outside of the shell. You crack the eggs open and pour the contents into a bowl.
2. They are slow cooked. The slower the better. What this does is make the eggs a luxuriously silky texture.
The most important part is the slow cooking. When you put eggs into boiling water, it naturally doesn’t cook evenly. Parts of it are cooked throughly, parts of it are still raw. And because of that, it will still be uneven in temperature as well. It might not be that perceptible. But, once you’ve had them done right, you can’t go back.
All the corner coffee shops or kopitiams as they are called here, serve them. Typically, you have them for breakfast, with a side of kaya toast and a cup of kopi (coffee).
Heaven.
