Singapore Soft-eggs Kaya toast

Singapore Soft-eggs Kaya toast
Image Source: seriouseats.com

If you are in Singapore and having cereal for breakfast, you are doing it all wrong.  Experiencing a country traditional food is like experiencing its culture, and when it comes to breakfast, we have you covered.  Try the Singaporean Kaya Toast and Soft-boiled Eggs.

The kaya toast is a feast in itself! It is a traditional rectangular white loaf, toasted on a grill with coconut or egg kaya.  A thick slice of butter is then added to slowly melt within two slices of warm bread.

The eggs are a running lot, poured out in a plate with your hands.  You must do that, and as per tradition put the shells in a separate plate provided.

Here is a recipe you can follow if you want to treat yourself at home:

Total Time: 1 hr 10 min

Prep: 20 min
Inactive: 10 min
Cook: 40 min

Yield: 1 serving
Level: Intermediate

Ingredients:

  • 1 cup coconut milk
  • 1 cup granulated sugar
  • 8 pandan leaves, washed and tied into a knot
  • 1/8 teaspoon kosher salt
  • 3 eggs
  • 3 egg yolks
  • 2 slices dense white bread, such as pain de mie or pullman, toasted on 1 side
  • 1 1/2 tablespoons shaved salted butter
  • 1 soft boiled egg, peeled or 1 soft fried egg “sunny side up”
  • 1 teaspoon dark soy sauce
  • Dash ground white pepper

 

Directions

In a small saucepot, mix together the coconut milk and 1/2 cup sugar.  Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften.  When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.

Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk.  Discard the leaves.

In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar.  Whisk in the coconut milk mixture to form a custard base.

Place the stainless steel bowl over a medium pot of lightly simmering water.  Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes.  The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds). Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water.  Stir until the custard cools, then cover and refrigerate until needed.  This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe.  The jam will keep for 1 week, refrigerated.

Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side.  Then place a layer of shaved butter over the jam.  Place one slice of bread over the other to form a sandwich. Halve the sandwich, and then cut each half into thirds to form 6 even wedges.

To soft boil the egg, add the egg to boiling water.  Cook for 6 minutes, remove and ice.  Pour the dark soy sauce over the egg and dash with the pepper.  Serve the egg alongside the sandwich wedges.

Recipe courtesy: www.foodnetwork.com

And here’s a video on how to make Kaya: