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Soft-boiled Eggs (Half-boiled Eggs)

Half Boiled Eggs Recipe

Securing the container with a tight lid for 5 minutes

Soft-boiled Eggs Recipe

Be sure to start with eggs at room temperature before attempting to pour boiling water over them. If they are just taken out of the fridge and still cold, the sudden change in temperature when doused with the boiling water will cause the egg shells to crack. Egg white may leak from the cracks, leaving an unsightly mess as it mixes with the hot water and cooks partially outside the shell.

Cook Time: 5 mins


  • eggs at room temperature (any number, as long as they occupy one layer)
  • boiling water


  • heat-proof container with lid


  1. Arrange eggs to occupy one layer in a heat-proof container or a pot. I'm using my microwave rice cooker as it comes with a tight fitting lid.
  2. Pour boiling water to cover the eggs. Secure with a tight lid.
  3. After 5 minutes, carefully discard water.
  4. Break eggs into a shallow dish and add a dash of white pepper and dark soy. To complete the breakfast experience, serve with hot kopi/teh and kaya toast.

Leave a Comment

21 Responses to “Soft-boiled Eggs (Half-boiled Eggs)”

  1. jo — November 1, 2010 @ 8:57 am

    Typical Singapore breakfast. I love my eggs really half boiled, soft runny egg yolks. My late hubs would have his 3/4 boiled with the egg yolk harder. So whenever we have kaya egg toast set for breakfast, we would break the eggs and then compare which was more cooked and then swop accordingly.


  2. diva — November 1, 2010 @ 2:40 pm

    YUM! this is definitely a Singaporean breakfast. parents used to make this every morning for us before school. And then we started getting real sick of it but oh, with a bit of bread. It’s awesome with runny yolk x


  3. Xiaolu @ 6 Bittersweets — November 2, 2010 @ 4:21 am

    I usually like my eggs more well-done but I am SO intrigued what this tastes like, especially with the kaya toast. Sounds yummy.


  4. Christina — February 14, 2011 @ 1:11 pm

    I know exactly what gadget you mean! My Mum used to make soft-boiled eggs using one of those when I was growing up in Penang. I’m sure she still has it at home. I haven’t had soft-boiled eggs for over half a year cos I can’t find those gadgets where I live now. So thank you so much for your recipe, I just tried it and nailed it the first time! The eggs were done just the way I like them <3 I too used my rice cooker pot, but it's just the normal one, not microwave :) Worked like a charm. I'll surely be making soft-boiled eggs more often now that I know an alternative method :D


  5. Naima — March 4, 2011 @ 12:12 pm

    Came across a video on youtube about singaporean style soft boiled eggs and somehow find myself here. Just tried this and it worked perfectly! Delicious!
    Worked out better than trying to make Japanese Onsen eggs which seem much more complicated and takes longer. This was so simple
    Definitely will be having this more often.
    Thanks so much for this!!!


  6. Yvette — August 18, 2012 @ 10:38 pm

    Do you still submerge the eggs for 5 minutes irregardless of its size ?


  7. Melakan_Ramon — March 13, 2015 @ 7:50 pm

    Hello…this is not singaporean dish but Malaysian, Just fyi….98% of Singaporean food is from Malaysia, except for Chilli Crabs, Singapore bihoon and that bah kut teh with white soup :)



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