Malaysia’s favourite egg breakfast

Steamed claypot chicken rice
June 17, 2013
Durian gulai Patin fish
November 14, 2013

It has been a while since I had time to play with my blog. I have been working on some cookbooks that will be out in MPH bookstores this November 2013. Keep your eyes open for the Masterclass Kitchen series on the shelves of our local bookstores. I am having an amazing time working with different authors, chefs, cooking schools, dietitians, restaurant owners and not to forget my ever realiable photographer partners, Sam Tan of and Michelle Yoon. Most of all my editor, Oon Yeoh for all his sound advise and accurate foresight. Thank you all for making this journey so memorable and interesting. Looking at food through the camera lens has brought a whole new perspective into my life and I thank God for this wonderful opportunity He has placed on my path.

Ingredients (serves 2)

4 free-range chicken eggs
(from the fridge, not room temperature)
light soy sauce
white pepper
some crusty bread


  1. Soak the eggs in a bowl of normal temperature water for 5 minutes.
  2. Bring a saucepan of water to boil. Slowly lower the eggs into the boiling water and turn off the heat. Do not cover the saucepan.
  3. Leave the eggs submerge in the hot water for 6 minutes.
  4. Take them out and rinse the eggs with some tap water and crack them open into serving bowls. Drizzle some light soy and crushed pepper. Served with warm crusty bread or breakfast rolls. Don’t forget your coffee!

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