Thai Soft Boiled Egg Recipe (Kai Luak)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This Thai soft-boiled egg recipe shows you exactly how to make kai luak just like it’s served at breakfast stalls across Thailand. With perfectly runny eggs, white pepper, and a few drops of Maggi seasoning, it’s one of the quickest Thai breakfasts you can make at home.
What is kai luak?
Kai luak is a Thai-style soft-boiled egg that’s traditionally eaten for breakfast. Instead of serving the egg in its shell like many Western soft-boiled eggs, it’s cracked into a small bowl or shot glass and seasoned with white pepper and Maggi seasoning sauce.
The egg white stays just set while the yolk remains silky and runny. This is why many people drink it straight from a shot glass, but serving it in a small bowl with a spoon works just as well.
In Thailand, it’s often enjoyed with an iced coffee or alongside a simple Thai breakfast like khao tom or khao jee. And sometimes when I make pad kra pao, I swap the usual crispy fried egg for a soft-boiled egg instead.
Before you start
I’ve made kai luak many times, and the biggest mistake people make is leaving the eggs in the hot water just a little too long. Even an extra minute changes the texture from silky and spoonable to much firmer.
I also recommend transferring the eggs straight into room-temperature water after cooking. This stops them from continuing to cook and makes them much easier to crack cleanly into a bowl or shot glass.
If your first egg isn’t exactly how you like it, don’t worry. Once you know the timing that matches your preference, you’ll be able to make perfect Thai boiled eggs every time.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Eggs: I like using large room temperature eggs. If yours are straight from the fridge, they may need to cook a little longer.
- Water: You’ll need enough to fully cover the eggs while cooking, plus another bowl of room-temperature water for cooling.
- White pepper: Adds gentle warmth without overpowering the eggs.
- Maggi seasoning sauce: This is what gives the half-boiled eggs their classic flavor. Just a few drops are enough.
How to make Thai soft boiled egg
1: Bring a pot of water to a full boil.
2: Turn off the heat and gently lower the eggs into the hot water.
3: Cover the pot and cook according to your preferred doneness.
6 minutes for very soft whites and a runny yolk.
8 minutes for soft whites and a runny yolk.
10 minutes for firmer whites with a jammy yolk.
4: Prepare a bowl of room-temperature water while the eggs cook. As soon as the timer goes off, transfer the eggs to the bowl to stop the cooking. Let them cool for about 1 minute.
5: Crack the eggs into a bowl or shot glass.
6: Season with white pepper and a few drops of Maggi seasoning before serving.
Egg timing guide
If it’s your first time making kai luak, I’d start with 8 minutes. That’s the timing I use most often because the whites hold together nicely while the yolk stays rich and creamy.
If you prefer a looser texture like many Thai breakfast stalls serve, try 6 minutes. For a firmer soft-boiled egg, cook for 10 minutes.
,%20one%20of%20Thailand's%20easiest%20and%20most%20popular%20breakfast%20recipes.%20This%20step-by-step%20guide%20shows%20you%20the%20exact%20cooking%20times%20for%20perfectly%20runny%20yolks%20and%20silky%20egg%20whites,%20plus%20the%20traditional%20Thai%20way%20to%20serve%20them%20with%20white%20pepper%20and%20Maggi%20seasoning%20sauce.%20Ready%20in%20under%2010%20minutes%20with%20just%20a%20handful%20of%20ingredients,%20it's%20a%20quick,%20protein-packed%20breakfast%20that's%20perfect%20with%20Thai%20iced%20coffee,%20congee,%20or%20khao%20tom.){kind=link}
Thai Soft Boiled Egg Recipe (Kai Luak)
Equipment
- Medium saucepan or pot
- Slotted spoon or ladle
- Medium bowl for cooling the eggs
- Shot glasses or small serving bowls
Ingredients
- water, enough for boiling and cooling the eggs
- 4 large eggs, room temperature
- ¼ white pepper, or to taste
- 1-2 tsp Maggi seasoning sauce, or to taste
Instructions
- Boil the water in a medium saucepan. Make sure there's enough water to completely cover the eggs.
- Cook the eggs. Turn off the heat, gently lower the eggs into the hot water, cover the pan, and let them sit: 6 minutes for very soft whites and a runny yolk. 8 minutes for soft whites and a runny yolk (recommended). 10 minutes for firmer whites with a jammy yolk.
- Cool the eggs by immediately transferring them to a bowl of room-temperature water. Let them sit for about 1 minute to stop the cooking.
- Serve by cracking the eggs into a small bowl or shot glass. Season with white pepper and a few drops of Maggi seasoning sauce to taste. Enjoy immediately.
Notes
- Use the nutrition card in this recipe as a guideline.