Perfect Half Boiled Eggs

It seems like getting perfect half boiled eggs is something quite difficult to ask for. I wonder how Ya Kun does it? We were at Wan Chai Hong Kong Tea Room at IMM recently. Their half boiled eggs came out way too raw. They redid the eggs. They still came out way too raw. Most of the whites were still colourless. They did it the third time, and this time it came out over done. Needless to say, I was very unimpressed.

If you’ve been to Ya Kun, you’d notice their half boiled eggs are always “perfect”. How do they do it?

Even the half boiled eggs you get from coffee shops, where the uncles or aunties preparing it must have done it for decades and you’d expect they are very much experts, often don’t turn out very well.

How does Ya Kun do it? Well I noticed at Ya Kun your eggs are served already opened. Perhaps when they open the eggs, those that fail the standard of perfection are discarded. Those you get from coffee shops or hawker centres usually come intact, and you break open the eggs yourself. The stall doesn’t have the opportunity to make the serving perfect before giving it to you.

But on the other hand, you notice Ya Kun opens the eggs on the spot at the counter in front of you as you order. I don’t recall them discarding “imperfect” servings. Which means to say they somehow get their half boiled eggs done correctly every time, or at least quite nearly every time.

I wonder what’s their secret?