Soft Boiled Egg Salad

Ingredients(for 1 large salad bowl per person)

• 4 Large eggs (Kopitiam-style soft boiled)
• 2 cups Mixed salad greens (local mesclun or lettuce)
• 1/2 cup Cucumber (thinly sliced)
• 1/2 cup Cherry tomatoes (halved)
• 1/3 cup Carrot (julienned)
• 2 tbsp Fried shallots (bawang goreng)
• 2 tsp Light soy sauce (use low-sodium for healthier option)
• 1 tbsp Lime juice (freshly squeezed)
• 1 tsp Sesame oil (use pure for aroma)
• 1/4 tsp White pepper (freshly ground)
• 2 stalks Spring onion (thinly sliced) - optional

Instructions

1. 1

   Bring a pot of water to a gentle simmer. Lower the eggs into the water carefully, and cook for 6-7 minutes for classic kopitiam soft-boiled eggs.

   7 minutes

   Use a spoon to avoid cracking the eggs.

2. 2

   Transfer the eggs immediately into a bowl of ice water to stop the cooking. Let them sit for 5 minutes, then peel gently.

   5 minutes

   Crack eggs under running water for easier peeling.

3. 3

   While the eggs cool, wash and prepare the salad greens, cucumber, cherry tomatoes, and carrot. Pat dry with a clean towel.

   5 minutes

   Dry greens well to prevent a soggy salad.

4. 4

   Whisk together light soy sauce, lime juice, sesame oil, and white pepper in a small bowl to make the dressing.

   2 minutes

   Adjust lime juice to taste for more tang.