Go Back
–+ servings

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
Cook Time: 6 minutes
Total Time: 11 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

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
Tried this recipe?Let us know how it was!