These are also called soft-boiled eggs in some Singapore coffeeshops and is a must-have accompaniment to kaya toast, but I don't think that's an accurate translation, because they're completely different. Instead of a solid white and a runny yolk, you have runny whites and a fake-solid yolk (it looks like a cooked yolk but gives way to delicious gooey mess once poked). I believe the Japanese have a similar thing called onsen tamago, "hot spring eggs", cooked in a very similar but more rigorous way using hot spring water.
This is much easier to make, but as with soft-boiled eggs, timing is important.
Room temperature large free range eggs
Boiling hot water
dark soy sauce, traditionally brewed and fermented
1. Arrange eggs in one layer in a heatproof bowl or pot.
2. Pour boiling water over to cover the eggs, then cover the bowl or pot with a tight lid.
3. After 6 min (5 min for medium eggs), drain and rinse with cold water.
And now, the fun part:
4. Crack egg open and slip the egg out.
As you can see, I clumsily broke one yolk while cracking it.
5. Add a dash of soy sauce and pepper, to taste.
I know it looks like an artistic experiment, but it's delicious. The white is so so soft and slippery, and the yolk, a perfectly-formed orange bubble that bursts into a warm sticky egg-river that runs into the soy sauce river. Dip your kaya toast in it if you like, and/or just slurp the rest down, with a nice cup of coffee or tea, Singapore-style.
I'm flying tonight, back to London ): I'm going to miss all the people and food here.