Eggs for Breakfast

EGGS for breakfast

The next time you are at your favourite Kopi Tiam for breakfast and do not know what to order as there are so many hawkers stalls and you do not want a heavy breakfast then proceed with the practice of yesteryears that is now made popular in most coffee shops:

A set of white bread either steamed or toasted with 'yin yong' of butter and kaya, 2 half boiled eggs and your favourite cuppa of Kopi O or Teh O or Teh Si or Cham ( Tea-Coffee).

The order of arrivals for your simple set but tasty meal will be roughly in this manner:

1. Your cuppa of brew
2. The white steamed bread with its ying yong filling
3. 2 brown shelled eggs placed on a saucer, a spoon, pepper and sauce

Sometimes the eggs are contained in a capped steel mug and you are expected to allow the eggs to 'cook' in the hot water that is in the mug for about 10 minutes, before you fish out the egss and proceed with cracking the shells and scoop the egg yolk and egg white onto the saucer.

Depending on your taste, add pepper and sauce ( pak yow) to the white and yellow combination that is on the saucer.

You can break up the yolk with the spoon and then whip up with the egg white. Lift the saucer to the level of the mouth. Place your lips between the edge of the saucer and then slurp in the 'concortion' with several suctions into the oral cavity.

The taste is simply satisfying.

However if you feel squimish about this procedure, dip the white bread into the whipped combination of yolk and egg white, taste equally good.

Should you like it hard boiled, then after adding in the pepper and sauce - eat it like a normal meal.

Of course, your favourite brew will complete your day.

NB
Most eggs are unfertised chicken eggs.
The farm eggs are very much cheaper than organic eggs


PART 2 TOMMORROW