How to make Singapore Style soft boil eggs

This is my favorite breakfast and snack in Singapore. I craved for this one day and tried making one, actually this dish is really easy to prepare and can be done by anyone.

 Ingredients

3 Large eggs
Dark soy sauce
Light soy sauce
Dash of white pepper
4 slices of bread
Peanut butter/Kaya jam

Directions

1. Prepare a large pot with water, cover with lid and bring it to boil.
2. Turn off heat and place eggs gently (to avoid cracks on the egg) with a slotted spoon and cover for five minutes.
3. Toast slices of bread and spread peanut butter  or kaya jam
4. Crack eggs in a bowl, add in dark and light soy sauce (to taste) and place a dash of white pepper

Chef’s note:  Time would vary depending on how runny you want the egg or depending on the number of eggs you would cook.
To ensure if eggs are ready, crack one egg in a small bowl.  If there are no transparent whites, all the eggs are ready to be served. But if you see transparent whites on your first egg give the batch at least one to two more minutes in your water bath.


You now have a Singaporean breakfast for yourself or to impress your guests. Pair it with your homemade milk tea or milo dinosaur.  Dip bread into the eggs with soy sauce and ENJOY!

How our Salted Chicken Wings Turned Out

Photo by: Yosef Cipriano; ig @yosefied

A friend of mine recently came into the office with a recipe of salted egg chicken wings. He asked me to do the recipe and brought all the ingredients already  because he was craving for it. The recipe requires to have curry leaves but he wasn't able to purchase these leaves because it is not readily available in most supermarkets. Since I already have an idea on what to do for the breading and marinade, I didn't read the whole recipe the first time I got it. But when I was about to cook the recipe, it says that we should separate the egg whites from the yolk and should mix the egg whites with sesame oil, salt, sugar and cornstarch. When I mixed the chicken with the marinade, the wings was not absorbing it. That was then I read the whole recipe and it says we should steam the egg yolks until it is firm and cooked.  I then realized that the recipe calls for a raw salted egg because in some countries they sell only raw salted eggs unlike here in the Philippines where we have ready to eat salted eggs. The raw egg white together with the cornstarch should make a batter consistency to coat our chicken where the salted egg sauce will stick to.

Because we are half way with our recipe we decided to continue. We deep fried our chicken until it was crispy. It took quite a long time since it didn't had a batter. And so I made the salted egg sauce after frying the wings. I skipped the steaming process since our salted eggs are already cooked. Then I melted the butter added with mashed salted egg yolks, some chili paste to have some kick and since we didn't have curry leaves we replaced it with a dash of curry powder.

It turned out to be great and would have some adjustments to make the recipe better. It was a beautiful disaster. A perfect imperfection

How to cook our Sisig

Here is a video on how to cook The Midnight Chef's Sisig.

We sell our frozen Sisig for only P180 (450grams) ready to cook and easy to serve :)