Kaya & Eggs Recipe

Prep

If using pandan leaves, wash and tie into a knot so they are easy to remove. If using pandan extract, measure 1/2 to 1 teaspoon and have it ready. Crack 3 eggs into a medium bowl and whisk lightly until combined.

Combine

In a small heavy-bottomed saucepan or heatproof bowl set over a double boiler, combine 1 cup unsweetened coconut milk, 3 tbsp granulated sugar, 2 tbsp palm sugar (or dark brown sugar), and a pinch of fine sea salt. Add the pandan leaves (or hold the extract for later). Heat gently until sugar dissolves and mixture is warm but not boiling (about 3–4 minutes).

Temper eggs

Slowly pour about one third of the warm coconut-sugar mixture into the whisked eggs while whisking constantly to temper them. Then pour the tempered egg mixture back into the saucepan, whisking to combine thoroughly. If using pandan extract, add it now (start with 1/2 tsp).

Cook gently

Cook the mixture over very low heat, stirring constantly with a silicone spatula or wooden spoon, making sure to scrape the bottom and sides to prevent curdling. Alternatively, keep over the double boiler. Continue stirring until the mixture thickens to a spreadable jam consistency — this takes about 15–20 minutes. The mixture should coat the back of the spoon and not be runny. Do not let it boil; gentle steam/low simmer is fine.

Finish

Once thickened, remove from heat and stir in 1 tablespoon softened unsalted butter until melted and incorporated. Remove pandan leaves. Taste and adjust sweetness or salt if needed. Let the kaya cool to room temperature; it will thicken further as it cools. Transfer to a clean jar and refrigerate for up to 2 weeks.

Bring eggs to temperature

Remove 2 large eggs from the refrigerator about 10 minutes before cooking to reduce cracking and provide a more even cook.

Soft-boil eggs

Bring a small pot of water to a rolling simmer (enough to cover eggs by about 1 inch / 2.5 cm). Gently lower the eggs into the water with a spoon. Start timing when water returns to a gentle simmer: cook for 6 minutes for classic soft-set whites and jammy yolks. If you prefer slightly firmer yolks, cook 6.5–7 minutes. While eggs cook, prepare an ice bath (optional) or have them ready to serve immediately in egg cups.

Toast and butter

While eggs cook, toast 2 slices of bread until golden. Spread about 1 tablespoon softened butter on each hot toast slice so it melts in, then spread 1–2 tablespoons of the prepared kaya on one or both slices as desired.

Season eggs

When eggs are done, remove with a slotted spoon and gently tap/crack the top and peel or serve in egg cups, cracking a small hole at the top. Season each soft-boiled egg with a small drizzle (about 1/2 tsp) of soy sauce and a pinch of white pepper.

Assemble and serve

Serve kaya toast immediately with the soft-boiled eggs on the side. Break the egg with a spoon and dip the kaya toast into the runny yolk, or spread kaya on toast and top with spoonfuls of egg. Enjoy while warm.