Holding batch cooked SV egg yolks

Brandon_Byrd_40557

I'll be cooking for an event where I'll need two dozen 63C egg yolks and I'm not sure what the best way to prep and hold them will be. The most basic way will be to cook the eggs whole an hour or two before serving and then drop the bath temp to 58C to hold them. At service, I'd crack the egg and separate each yolk before plating. While this would undoubtedly work, it's far from ideal because of all the labor (and mess) that come right before plating. It'd be really nice to just pluck pre-separated, warm, cooked yolks from somewhere like an oil bath. The ChefSteps "Perfect Yolk" recipe is instructive, but I don't have the space in my Cambro for multiple hotel pans with enough oil to keep the yolks separate. Any insights on keeping these yolks warm, gooey, and separate?

Brandon_Byrd_40557

Awesome Grant! Thanks for the reply... I figured someone on the CS team had cooked yolks en masse before. A quick followup: did you have any issues with yolks sticking together or does the oil pretty much take care of that issue?

BTW: I'm using these yolks for a "Bacon, Egg, and Cheese" amuse, with the yolks parked on top of a cube of smoked (SV then deep fried) pork belly that's been stuffed with cheddar. It's probably the fattiest thing I've ever put in my mouth, and that's saying something.