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I just read Christina Tosi's method for crowd-size poached eggs and she kinda, sorta used
Joined: Dec 12, 2005
Posted to Thread #30287 at 7:34 pm on May 13, 2018
sous vide, but without the vacuum bag, mechanical device, etc.
She used her fingers.
She gets the water temperature in a large vat of water at 140-145 degrees (checked with instant read thermometer) and cooks the in-shell eggs for 40 minutes. Continue to check water: according to Christina, that temperature should feel like a very hot bath. Moderate with ice cubes if temp gets too high.
Eggs can be used immediately or stored up to a week in the refrigerator, then run under "piping hot tap water" for 1 minutes.
To serve, crack each egg over small saucer. Tip the dish to pour off loosest part of the whites, then slide the remaining egg onto the intended dish.
From Milk Bar Life
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Other messages in this thread:
- 30287. Eggs benedict for a crowd--like 300!! - Charley - 5:43pm on 05/13/18 (5)
- I just read Christina Tosi's method for crowd-size poached eggs and she kinda, sorta used - MarilynFL - 7:34pm on 05/13/18
- Clever hint to keep hollandaise sauce made ahead of time hot until needed...thermos - MarilynFL - 7:38pm on 05/13/18
- Yes I've done this for 30 years- LOL. It is the only thing I've found that works to hold hollandaise [NT] - CathyZ from Kauai - 10:50pm on 05/13/18
- Marilyn, the hot tip of the year for me came from you recently - CathyZ from Kauai - 10:56pm on 05/13/18
- You're very welcome, C. Actually it was the Artful Baker...I just passed along the idea. [NT] - MarilynFL - 1:29am on 05/14/18