It is important to cook eggs properly. Cook until the white is set and the yolk begins to thicken. The white coagulates at a temperature between 60°C and 65°C (140°F and 145°F). Yolk coagulates between 65°C and 70°C (149°F and 158°F).



Over easy

Soft cooked

121°C (250° F)

Boiling water

121°C ( 250° F) (cover pan)

121°C (250° F)

Boiling water

1 min.

5 min.

4 min

3 min. side 1 / 2min. side 2

7 min.

⚠️  Time and temperature are critical factors in the cooking and service process. Cook at a low to medium temperature and time carefully. Hold cold egg dishes below 5°C (40°F) and hot egg dishes above 60°C (140°F). Never leave egg dishes at room temperature for more than one hour. ⚠️

Room 1310, Olympia Plaza,

243-255 King’s Road,

North Point, Hong Kong

Tel: 852-2890-2908

Fax: 852-2895-5546


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