When I say they are soft-boiled, I mean really soft-boiled. The whites are runny and the yolk is even runnier. Growing up, I had a little bit of a texture issue with eggs, and while I have gotten much better about it over the years, it still rattled me sllightly to see them in that form. Once I tried them, however, I quickly became a huge fan. It's truly an awesome breakfast and I already know how much I'll miss it once I leave Singapore.
First, the slices of bread go in the toaster. When they are crispy, they are taken out and a layer of kaya and a slab of butter is added. The eggs stay in boiling water just enough for the whites to turn white, but not long enough for them to solidify. The kopi (coffee) or teh (tea) is prepared according to the preference of whoever is ordering. My personal preference is "kopi C kosong", which means coffee with evaporated milk (C) and no sugar (kosong).
A kaya butter toast set feels very rooted in Singapore because basically everything on the tray connects back to the local environment. The kaya is made from coconut and pandan, plants that grow easily in the tropical climate. The toast stems from Hainanese coffee shop traditions that were adapted to local tastes over time. The soft-boiled eggs with soy sauce and white pepper use simple ingredients you’d find in many Singaporean homes and hawker stalls (small food stalls located within hawker centers). The kopi is made from robusta beans, which are native to Asia and suited to the tropical climate.
