Poaching Eggs

I am requesting information about holding poached eggs for service in Immersion Circulator. Length time they can be held? Reduction of temperature for holding without overcooking? Can you help?

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wolfiegirl

https://www.chefsteps.com/activities/75-c-egg

Check this out!

Brandon_Byrd_40557

You can hold all the way through service at 55C without changing the texture.

brian_martin2001

She already did, she asked the same question at that actively last week

fisher23

There are some very good comments at the end, page 2 @Nicholas_Gavin_68199 has an on point comment.

Brandon_Byrd_40557

I think his suggested temperature is too high. At 60C or above, yolks will continue to thicken the longer they're left in the bath. We don't tend to notice because it happens relatively slowly, but if you're holding eggs for several hours, it can make an obvious difference. Check out this graph from Cesar Vega and Ruben Mercadé-Prieto mapping egg yolk viscosity against holding times at various temperatures:

Look how much variation in texture you can get at 60C depending on the length of time you hold it.

That won't happen at 55C, and you'll stay within pasteurization temperatures.

Melani_332155

Great information! Thank you!