Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast Recipe

Bring water to a rapid boil in a large saucepan with a tight-fitting lid. Remove from heat and immediately add eggs by gently lowering with a slotted spoon. Cover and cook for 5 minutes. Remove one egg from saucepan and carefully crack into a small bowl. If egg is cooked perfectly with no transparent whites, remove other eggs from saucepan. If necessary, allow other eggs to remain for 1 to 2 minutes longer. When ready, remove eggs from water with a slotted spoon. (See note.)

Spread kaya jam over 4 slices of toast and close with remaining 4 slices. Cut into triangles or fingers. Serve toast and kaya jam with eggs, along with dark and light soy sauces and white pepper for seasoning.