Thai Soft Boiled Egg Recipe (Kai Luak)
The secret to perfect Thai soft-boiled eggs (kai luak) is all in the timing. This easy recipe shows you exactly how to get it right.
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.
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
