In this easy recipe, you will learn how to make the perfect Thai-style soft-boiled egg, and how to flavor it like a Thai person. In Thailand, we call this meal “kai luak”. At Thai food markets, the eggs are served in a shot glass and drank as a shot, but I prefer to eat them at my own pace with a spoon out of a glass cup.

What are Thai-style soft-boiled eggs

This manly Thai breakfast can be found at street food markets in Thailand and is usually washed down with a cold or hot coffee. We say that this is a manly breakfast because it gives you protein and a boost of energy.

In a cooking pot, the eggs are carefully placed in boiling water for a few minutes, after which they get transferred to a bowl with room temperature water to cool down. The eggs come out rather raw to soft-boiled, with a runny yolk and barely firm egg white.

In Thailand, the soft-boiled eggs are cracked open in a shot glass, after which they get topped with white pepper and a few drops of Maggi seasoning sauce. You are then supposed to drink the soft-boiled egg in the shot glass at once!

Why try this recipe

• This egg recipe is low-carb, high protein, and healthy.
• Simple and no mess! When cooked right, all the egg white will be gone from the shell when cracked open.
• Combining it with a strong coffee is the perfect way to start your day.
• It’s SUPER easy to make, and the Thai-style seasoning is something that you have to try!
• Very few ingredients are needed for this recipe.
• Your kids will love this! An egg variation that they probably have never tried before. Tip: Children might prefer soft-boiled eggs that have a firmer egg-white, so for kids, it’s best to leave them to cool down in the water for 10 minutes instead of 6 minutes.

Ingredients

• Water – Enough water to boil the eggs in a cooking pot and enough to fill a bowl in which the boiled eggs can cool down.
• Eggs – I typically use 2 eggs per person.
• White pepper – Adds a mild spicy heat.
• Maggi seasoning sauce – Umami, deep and complex flavors.

Short recipe video

Step-by-step instructions

How to serve

• These egg shots are typically served in a shot glass. They will come out of lukewarm water, so it’s best to season and chug them up immediately after cracking them open. I like mine best in a bowl, so I can eat them slowly with a spoon, since I’m not a fast eater! After cooking, I love to sit down and take time to really enjoy my meal.
• Replace the typical deep-fried egg that you’ll find on top of this Thai basil pork recipe with this soft-boiled egg.
• Breakfast of champions: Pair with a strong coffee, and you’ll have energy for the rest of the day.
• Serve as a side-dish with Thai congee, a rice porridge breakfast dish.

Recipe notes

• Soft-boiling the eggs for 6 minutes will make the egg-whites come out barely firm, with a milky structure.
• Cooking for 8 minutes will result in a little more firm structure, like a pudding.
• And the third option, cooking for 10 minutes, results in a firmer structure. This one is almost like Western soft-boiled eggs.
• Resting the eggs in room temperature water after cooking them assures that all the egg-white comes from the eggshell with ease when cracking them open.

More Thai egg recipes that you’ll love

This isn’t the only Thai egg recipe that you’ll find here! Here are two tasty and easy-to-make Thai omelets.

• Thai egg omelet with pork (personal favorite)
• Thai acacia omelet (tasty, juicy, and a distinctive Thai vegetable)

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Print Recipe

Thai-style Soft Boiled Egg Recipe (Kai Luak)

Author: Praew Cooking Method: Cooking Cuisine: Asian cuisines Courses: Dinner, Side Dish Recipe Keys: High Protein Low Carb Low Fat Nut Free

Difficulty: Beginner Cook Time 10 min Total Time 10 mins

Servings: 2 Calories: 128

Description

Forget about plain, boring soft-boiled eggs! In this easy recipe, you will learn how to make energizing Thai-style soft-boiled egg shots.

Ingredients

Servings

• 2 liters water (for the cooking pot)
• 500 milliliters water (enough to cover all eggs (after cooking))
• 4 eggs
• a twist of white pepper
• a few drops of Maggi seasoning sauce

Instructions

1. Bring a medium cooking pot filled with water (enough water to cover the eggs) to a boil over medium to high heat. Cover with the cooking pot lid.

2. Once the water is boiling, remove the lid and turn off the heat.

   Then, using a large kitchen spoon, carefully lower the eggs into the water.

   Set a timer depending on the structure you prefer, and close the lid. (see recipe notes)

3. Fill a large bowl with room temperature water. When the timer goes off, transfer the eggs from the cooking pot to the bowl.

4. Crack open the eggs into a bowl or shot glass, whatever you prefer.

5. Add white pepper and a few drops of Maggi seasoning sauce on top of the eggs. Enjoy!

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 128kcal

% Daily Value *

Total Fat 8.8g14%

Saturated Fat 2.7g14%

Total Carbohydrate 1.3g1%

Dietary Fiber 0.3g2%

Sugars 0.7g

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cook for 6 minutes: Egg-whites barely firm, with a milky structure.

Cook for 8 minutes: A little more firm, pudding-like structure.

Cook for 10 minutes: A firmer structure, almost like Western soft-boiled eggs. (Recommended for children.)

Use the nutrition information in this recipe card as a guideline.

Keywords: Thai-style soft boiled egg, soft boiled egg shot, Thai egg recipe, soft boiled egg recipe

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