Khai Luak with Khanom Pang Ping (Coddled Eggs and Toast)
Barely set eggs in a glass with white pepper and Maggi, plus buttery grilled toast soldiers: the classic Thai coffee-shop breakfast.
Ingredients
- 4 eggs, at room temperature
- water, for boiling
- 2 tsp Maggi seasoning or thin soy sauce
- ¼ tsp White pepper
- 4 slices thick white bread or milk bread
- 25 g Butter, softened
- 2 tbsp condensed milk and sugar, for sweet toast (optional)
Method
- Bring a small pan of water to a rolling boil, then take it off the heat. Lower in the eggs, cover and leave them for 6 min for runny eggs (8 min for a firmer, jelly-like set).
- Meanwhile butter both sides of the bread and toast it in a dry frying pan over medium heat for 2–3 minutes per side, pressing down, until crisp and golden. Cut into fingers.
- Lift the eggs into a bowl of room-temperature water for 30 seconds so you can handle them.
- Crack each egg into a small glass or cup and scoop out the soft white. Season with a few drops of Maggi and a pinch of white pepper.
- Stir and dip the toast into the eggs. If you like it the old-school way, drizzle a couple of toast fingers with condensed milk for afters.
Tips
- The eggs are only lightly cooked, so use very fresh eggs; young children, pregnant people and anyone vulnerable should cook them for the full 10 minutes.
- Maggi and soy sauce contain wheat.
Sources
Written in our own words after cross-checking these recipes:
Open Khai Luak with Khanom Pang Ping (Coddled Eggs and Toast) in Nouns Cooking