Pre-poaching egg

im looking to pre-poach some eggs in such a way I can pop into boiling water for a minute or two and have them warmed through and ready to go without affecting texture.

I see chefsfeps suggests cooking, holding cold, and reheating in a sous vide bath for 15 minutes.

Can anyone recommend a time/temp/pickup for a poach, hold, and re therm in simmering water?

Should I shock pre poached eggs in an ice bath and store in the shell? Should I peel and store? Should I store in water as Kenji Lopez suggests? Any help would be greatly appreciated

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brian_martin2001

While I don't have any specific advice for the poached egg, I recommend against using boiling water. Using boiling water, unless it's only in there for a few seconds will overcook the edge of the egg while. I would personally recommend following ChefSteps method.

Lou_34544

If I'm going to pick up a poached egg for an order fire it can't be a 15 minute ordeal.

I'm a little surprised no one is figuring out how to use sous vide for consistency in standard restaurant operations rather than laborious fine dining tasting menu situations.

I'm trying to get the consistency/effect of sous vide with the ability for rapid pick up times. Ie, when you sous vide carrots you don't need to spend 40 minutes during service basting them with butter for the same affect.

brian_martin2001

If that's the case, then you should probably do what most restaurants do, and make it conventionally to order. There are some things that can be done with sous vide, and some things that can't. If you take a poached egg: traditional or sous vide (in this case it really doesn't matter), chill it, and then reheat in boiling or simmering water, you will end up with an overcooked egg that will get sent back almost every time.

tshewman

You can poach (e.g. 63C for 45min) and chill, then put in boiling water for ~2-3 minutes, however, it will slightly change the white texture (naturally), but center should still be soft. For poached eggs when I travel, I do something similar in that I cook, chill and then put a cup of water in the microwave for 2-3 minutes (until it's boiling), then drop the egg in and cover the cup. It still does take 5-10 minutes as the temp drops pretty quickly, but it maintains a slightly softer white (and liquid center). But it's obviously limited in terms of hands on.

Lou_34544

Todd,

Do you slip the egg out of the shell and into boiling water or re therm in the shell?

I notice with the longer sous vide poaches I get a slightly runnier white I'm not super fond of so if a retherm in boiling water sets it and warms up the center I'm fine with that