Malaysian Half Boiled Eggs Recipe

Making Malaysian half boiled eggs is so easy, if you love poached eggs but hate making them then you'll be making these all the time instead once you know how.

This Malaysian half boiled eggs recipe is barely even a recipe – you just lower room temperature eggs into water that's just off the boil and leave them in there for seven minutes. Done.

This is one of my favourite breakfasts to have in Malaysia, and you'll find it at almost any Malaysian kopitiam. Half boiled eggs are also served with sweet kaya toast (be sure to check out my recipe for pandan kaya).

The key is to use room temperature eggs, as cold ones from the fridge are more likely to crack and ooze out into the hot water once they hit it. And be strict with the timings: the longer you leave the eggs in the hot water, the longer they'll be cooking.

You can also see how to make half boiled eggs on my YouTube page:

Ready? Let's go.


2 medium eggs at room temperature
Soy sauce
Ground white pepper


1. Bring a pan of water to a rolling boil.

2. Remove the pan from the heat, and gently lower the eggs in. Cover the pan and leave for seven minutes.

3. As soon as seven minutes are up, rescue the eggs from the water and crack into a serving bowl.

4. Add a little soy sauce and white pepper to taste, give a good stir, and enjoy with toast.

Enjoy, and have fun.


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