Thai Soft Boiled Egg Recipe (Kai Luak)

The secret to perfect Thai soft-boiled eggs (kai luak) is all in the timing. This easy recipe shows you exactly how to get it right.

📝 Ingredients

• water (enough for boiling and cooling the eggs)
• 4 large eggs (room temperature)
• 1/4 white pepper (or to taste)
• 1-2 tsp Maggi seasoning sauce (or to taste)

👨‍🍳 Instructions

1. 1Boil the water in a medium saucepan. Make sure there's enough water to completely cover the eggs.
2. 2Cook the eggs. Turn off the heat, gently lower the eggs into the hot water, cover the pan, and let them sit: 6 minutes for very soft whites and a runny yolk. 8 minutes for soft whites and a runny yolk (recommended). 10 minutes for firmer whites with a jammy yolk.
3. 3Cool the eggs by immediately transferring them to a bowl of room-temperature water. Let them sit for about 1 minute to stop the cooking.
4. 4Serve by cracking the eggs into a small bowl or shot glass. Season with white pepper and a few drops of Maggi seasoning sauce to taste. Enjoy immediately.