Thai cuisine · Breakfast & Eggs

Khai Luak

Softly set breakfast eggs from a hot water bath, spooned up with light soy sauce and white pepper.

Ingredients · for 2 servings

• 4 eggs
• 2 tsp light soy sauce
• 1/2 tsp white pepper
• 1 tsp sugar
• 1 spring onion
• 1 pinch salt

Instructions

1. Take the eggs out of the fridge 30 minutes before cooking so they reach room temperature, and cut the spring onion into fine rings.
2. Bring 1 liter of water to a rolling boil, take the pot off the heat, and add 200 ml cold water so the temperature drops to about 85°C.
3. Gently lower the eggs in with a spoon, cover, and let sit for exactly 7 minutes — the white turns milky-soft while the yolk stays runny.
4. Lift the eggs out immediately, rinse briefly under cold water, and crack them open at the blunt end.
5. Slide the entire contents into two small bowls and top each with 1 tsp light soy sauce, a pinch of sugar and plenty of white pepper.
6. Sprinkle with spring onion rings and serve immediately while spoon-warm, classically with toasted bread for dipping.