Taken at Chin Mei Chin, my favourite old school confectionery kopitiam in Katong. Chin Mei Chin Confectionery prepares their soft boil eggs with love and old school equipment and therefore are made of awsumness.
Probably the best cooked half boil eggs i had in awhile, well timed, perfect liquid but not raw consistency cracked over a shallow but thick saucer. A little pepper and light soy (or dark if you want). I really could have this everyday.
Thomas demonstrates how you crack and prepare softboil eggs kopitiam style. Perfection in 4 steps.
I wanna move to Katong!