KOPITIAM EGGS
Kopitiam in Malaysia means ‘coffee shop’, and I grew up eating these eggs there. I love the combination of light soy sauce and white pepper with the coddled eggs – they really complement the sweetness of the kaya toast. Use standard ground white pepper, as the more expensive stuff doesn’t give the right taste. Serve these on buttered toast – which is how some kopitiam serve them – and they’ll become ‘telur goyang’, meaning ‘eggs that move as they wobble’.
Serves 2
4 medium free-range eggs (I use Clarence Court)
1 tsp light soy sauce
ground white pepper
buttered toast or Kaya French Toast (here ), to serve
Bring a saucepan of water to a rolling boil. Make sure the water is deep enough to cover the eggs. Turn off the heat and place the eggs in the water. Leave for 6 minutes.
Crack 2 eggs into a bowl or onto a piece of toast.
Season with ½ a teaspoon of soy sauce and a pinch of ground white pepper and serve with buttered toast or Kaya French Toast (here ).