FOOD: ‘Dadda eggs’ – Singapore-style half-boiled eggs

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It’s not a particularly common occurrence in our household for my husband to cook. He tends to be more of a dishes and cleaning-up man (which suits me perfectly!). Often if he’s asked to cook, he turns up with takeaways! So to help out in the weekend, he treats us to what has become known in our household as ‘‘Dadda eggs’’. It’s a rather bizarre concoction that doesn’t read well, however, it tastes incredible. It stems from a breakfast dish we often ate in Singapore at the many little coffee stalls near where we worked. The simple tasty mix of half-boiled eggs (slightly different to soft-boiled, as the egg white and yolk are not firm), soy sauce and white pepper has now morphed to include tomatoes and spring onions for extra flavour. Be brave and try this utterly moreish dish. This is an especially good recipe for those who may have over-indulged at a Christmas party and are feeling a little self-inflicted pain! Enjoy!

PREP TIME:  2 MINS

COOK TIME:  7 MINS

SERVES:  4 PEOPLE

INGREDIENTS
8 eggs
4 teaspoons soy sauce
1 teaspoon white pepper
4 small-to-medium-sized tomatoes, diced
1 spring onion, thinly sliced
Toasted bread of your choice

METHOD
1. Bring a large pot (make sure it has a lid) of water to the boil. Once it’s boiling, remove from the stove, quickly put in your eggs and put the lid on firmly. Set a timer for 7 mins.

2. Make your toast while the eggs are cooking. Once the timer goes off, crack two eggs into each bowl — note, they will be quite runny. Scoop out any white left in the shell and put into the bowl. Pour in a teaspoon of soy sauce, about a teaspoon of white pepper, one diced tomato and a sprinkle of spring onion into each bowl and gently stir until just combined a little.

3. You can eat this as a soup-like meal and dip in your toast. If the runny eggs freak you out a little, an alternative way to cook them is to simply bring a pot of water to the boil, pop your eggs in, boil for exactly 5 mins and then follow the rest of the instructions.