Lau keh boh or old hens are very good for making stocks. Their old bones and tough meat gives very sweet stock. Moreover, the meat will be too tough for eating and hence, they are normally used to make soup only.
When we slaughter these old hens, we will find egg yolks in their body. As a kid, I had slaughtered chicken and therefore, used to eat these un-laid eggs.
Nowadays, people hardly find old hens to make soup anymore. Most of the hawkers probably flavour their soups with MSG and not slow boil the old hens for stock. However, this koay teow thng stall at the corner of Church Street and Penang Street (not to be confused with Penang Road) still cook the soup of the koay teow the traditional method.
I cannot recall the name of the coffeeshop but it is very popular with the office and bank crowds.
For the sake of this blog, I intentionally asked for the un-laid egg. The yolk is not exactly like hard boiled egg as it is not ‘floury’ but firm. Some people, like my husband cannot stand this sort of yolk as he found it weird. Me? I eat anything and if I can blog it, I am even more daring!