Kai Luak Soft Boiled Eggs with Soy Ginger

📍 Where this dish comes from: Central Thailand (Ayutthaya) · Ayutthaya ruins
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Kai Luak is Thailand’s answer to the Japanese onsen tamago — a barely-cooked egg with an almost-set white and a completely molten, jammy yolk. Bathed in a warm sauce of coconut aminos, fresh ginger, sesame, and a whisper of chili oil, it is a breakfast that takes exactly six minutes to prepare yet feels genuinely luxurious.

What You’ll Need

Kai Luak Soft Boiled Eggs with Soy Ginger

Silky six-minute eggs, served in a fragrant pool of warm coconut aminos, ginger, and sesame — Thailand's simplest and most elegant breakfast.

Print Recipe

Prep Time: 5 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 11 minutes minutes

Course: Breakfast

Cuisine: Thai

Servings: 2 servings

Calories: 210kcal

Ingredients

• 4 large eggs room temperature
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 cm fresh ginger grated
• 1 spring onion sliced
• 1 tsp chili oil
• 1 tsp rice vinegar
• Sesame seeds to garnish
• Ice water for stopping

Get Recipe Ingredients

Instructions

• Bring a pot of water to a rolling boil.
• Gently lower the eggs in using a spoon. Set a timer for exactly 6 minutes.
• Meanwhile, warm the coconut aminos, sesame oil, ginger, and rice vinegar in a small pan.
• Transfer the eggs to ice water. After 2 minutes, peel carefully.
• Place the eggs in a serving bowl. Pour the warm sauce over.
• Top with spring onion, chili oil, and sesame seeds.

Nutrition

Serving: 1serving | Calories: 210kcal | Protein: 13g | Fat: 16g

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Health Benefits

• Soft-boiled eggs may retain slightly more heat-sensitive nutrients, such as lutein, than hard-boiled eggs.
• Ginger may help support a healthy post-meal blood sugar response.
• Sesame oil contains sesamol and sesamin, antioxidants that are largely unique to sesame.