Thai Soft Boiled Egg Recipe (Kai Luak)
Kai luak is a Thai soft boiled egg recipe, known as a street food favorite, and ideal for a quick and easy breakfast or lunch.
Ingredients
- 2 l water, as needed for boiling eggs
- 500 ml water, as needed for cooling eggs
- 4 large eggs
- white pepper, to taste
- Maggi seasoning sauce, to taste
Instructions
- Fill a medium-sized cooking pot with enough water to cover the eggs and bring it to a boil over medium-high heat. Cover the pot with its lid.
- Once boiling, remove the lid, turn off the heat, and gently lower the eggs into the water using a large spoon. Close the lid and set a timer for your desired egg consistency, as outlined in the recipe tips.
- Prepare a large bowl with room-temperature water. As soon as the timer sounds, move the eggs from the pot to the bowl.
- To serve, crack the eggs into your chosen serving dish, be it a bowl or a shot glass.
- Season the eggs with white pepper and a few drops of Maggi seasoning sauce to taste. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- 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.)
Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 187mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 87mg | Iron: 2mg
