best way to poach and re-warm sous vide eggs?

I would like to do an eggs Benedict action station at my club and i am looking for the best way to cook (in a circulator) and re-heat in the dining room in a low bath. I have tried a dozen temperatures for cooking the eggs and some are successful such as your 167F version. I figured I would ask you your opinon hoping that you would have a solid way to cook and re-heat a poached egg "perfect style"

Thanks for creating this site it has been a fantastic source of information.

-dp

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Brandon_34695

If you like the 167, you can cook them to that temp for 15 minutes and then move them to a container full of ice water then maybe to an egg carton in the fridge. You can reheat them at a lower temp like 140F and hold them there for quite awhile without hurting anything. When reheating keep in mind that the 167 version is designed for speed, that is not the target temperature of the egg, it is way over. So make sure to pull them after the time and reheat them at the lower temp for holding/serving on the day.

I haven't done a 167 egg in awhile, but most of the low temp ones have some stringy white to strain off, it never really gels. I crack the eggs into a spider to let that stuff drain off.

There will be a lead time of like 45-60 minutes to bring the eggs up to the holding temperature from the fridge.

prince_of_porcelain

This brings up a question I've had...If I cook a low temp egg, let's say 63C, chill down in an ice bath and into fridge, how long will it keep? Is the shelf life 'cooked' any different than the shelf life in the raw state? Any change to the flavor profile?

aaron.murphycrews

I routinely do something similar on a small scale at home: 75ºC (167F) for 13 minutes, chill in ice bath, then to a 55ºC (131F) bath until service. I've never left them in the warming bath for longer than an hour or so, but I wouldn't imagine you would have trouble with the yolks gelling as long as the warming bath is below 60ºC, per the MC egg texture chart.

@Brandon_ Great suggestion on draining the residual liquid white. I'm still unclear on why some of the white solidifies at a given temp and some does not. I've heard egg freshness plays a role, but haven't been able to experiment myself.

Tim_Sutherland_52834

I have done a few demos with eggs 60°C to 72° in 1°C jumps. I have held the eggs for 3 days with no issues or change of texture.

I retherm all the eggs at 58°C for 10-15 mins before cracking.

I crack all SV eggs onto a large Gray Kunz perforated spoon before plating. The bowl is large enough and the right shape to hold the egg, and the holes are large enough to easily drain the loose white, but far enough apart not to mar very soft eggs.

Jack_Mayer_85396

@Tim, I have a very similar spoon from Michael Ruhlman that I used the same way ...

Tom_Champion_14732

Took 6 eggs (home use) sous vide @ 75C for 13 minutes, chilled them, and placed in the frig. This morning set 2 in a pan filled with hot tap (150 F) water for 10 minutes. Whites were firm. Yolks were just runny. The firm whites had a thin layer that stayed with the shell. Scooped it out with a spoon it was fine. I think the warm up period should be longer or the water more like the 167 Brandon has suggested.

Alex_36374

Saw this one a site (can't recollect which), then tried it. Perfection.

1. Eggs into boiling water - 3 Min.

2. Rapid Chill in iced bath - 10 Min.

3. Sous vide to your preferred temp for 1 hr - I like 62.8

4. Enjoy