If you haven’t been to Malaysia or anywhere close, you probably haven’t seen this dish, either. Aesthetically not even close to the oh-so-boring eggs benny, they aren’t popular on Instagram, either. Myself, I’ve tasted versions in various cafes in Malaysia, Singapore, and Brunei.
None of these versions were pretty – something in between vomit and snots. Brown, white, yellow. Ew. And apparently, when you make this at home, the look is even worse.
However, I still can’t help but share this simple breakfast combo. It’s certainly one of those things you need in your life, even if you don’t know it yet.
So, I’m proud to introduce you to Malaysian half-boiled eggs. What are they, and how do they differ from usual soft-boiled or poached eggs?
Well, the cooking method and the final result are two things that differ majorly. Soft-boiled and poached eggs usually have a fairly sturdy egg white and a runny yolk, while in hard-boiled eggs, both the white and the yolk are runny.
The result is soft and creamy. And don’t be scared, the white isn’t raw. You basically get a soupy sauce to your toast (I’ll tell you about the perfect toast for this later).
If you wish to make the meal even more delicious, use both usual and peanut butter for your toast. This sweet and salty combo works perfectly here. I like to take two slices of toast, spread some peanut butter on them, “glue” the toasts together, and toast them in a heavily buttered pan, using a potato masher to press them together.
Usually, these eggs are served with kaya toast. Kaya is a jam made of eggs, sugar, coconut milk, and pandan leaves. Hard to find, but oh so worth it!
Since peanut butter was the second choice in both Malaysia and Singapore, I decided to go for it and suggest you do the same.
I also tried eating these eggs with different toasts, including salmon. Doesn’t do the trick! The slightly sweet classics win this time and work amazingly well with soy sauce and runny yolks. Deliciousness.
Originally published on 15min.lt