Recipe and photo credits: Jody Tan and Zeth Fu

The beguiling call of comfort that porridge brings when it’s cold out (or you have a cold) is one of the simplest joys that can instantaneously brighten a day. I’m not referring to the sweet oats of a Western breakfast but to a bowl of thick and savoury Asian congee, which is renowned for putting colour into the cheeks.

This Singapore-style three-egg porridge is a simple dish that can be easily whipped up in a hurry, perfect for a quick breakfast or light meal.

RELATED: Sang Kee’s comforting congee

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 4


  • 1 cup jasmine rice
  • 2 hard-boiled eggs, diced
  • 2 century eggs, diced
  • 2 salted eggs, diced
  • 2 tsp grated ginger
  • 2 tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 tbsp Shaoxing wine
  • ground white pepper, to taste


  1. Place all the ingredients, except the wine and white pepper, into an electric rice cooker. Stir occasionally.
  2. Once the porridge thickens, add in the Shaoxing wine and white pepper. Serve immediately.

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