Half-Boiled Eggs & Toast Set

Work top to bottom — prep ahead while timers run

1. 1 6 min · hands-free

   Heat a small pot of water until it's just about to boil (small bubbles at the edges), turn off the heat, gently lower in two room-temperature eggs, cover, and let them sit for 6 min.

   Why? Cooking off the heat lets the whites set to a silky just-firm and the yolks stay runny — exactly the kopitiam half-boiled texture, with zero oil.

   💡 Tip: Bring the eggs to room temperature first, or soak them briefly in warm water, so they don't crack when they go in.

   06:00

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   Next up:While the eggs sit, toast the wholemeal bread until golden and crisp.

2. 2

   While the eggs sit, toast the wholemeal bread until golden and crisp.

   Why? Wholemeal bread has two to three times the fibre of white, so it digests slower and keeps you fuller; skip the butter and let the toastiness and egg do the seasoning.

   💡 Tip: For the authentic touch, cut the toast into fingers so they're easy to dip into the egg.

   Next up:Crack the eggs and slide them into a bowl, drizzle with 1 tsp light soy sauce, and dust with white pepper.

3. 3

   Crack the eggs and slide them into a bowl, drizzle with 1 tsp light soy sauce, and dust with white pepper.

   Why? Light soy and white pepper are the soul of this dish — savoury with a warm spice — and a little goes a long way, lighter and lower in calories than salt or butter.

   Watch out: Half-boiled yolks aren't fully cooked; if you're pregnant, feeding young children or immune-compromised, let the eggs sit 2–3 min longer until firm.

   Next up:Dip the toast fingers into the egg and enjoy while hot.

4. 4

   Dip the toast fingers into the egg and enjoy while hot.

   Why? Two eggs deliver about 14 g of quality protein; paired with wholemeal carbs it's a balanced, filling meal — and a protein-rich breakfast helps keep your appetite steady all day.

   💡 Tip: Round it off with an unsweetened kopi or hot tea for the full kopitiam experience.