poached eggs

I thought when using the joule, you could set how you want the finished product and it would stay the same over an extended period in case you left it in the water. I noticed the poached eggs have different cooking times if you want a runny yoke (60 minutes) or fudgy yolk (90 minutes). So is there anyway to have a batch of runny yokes but not have to watch the clock so it doesn't overcook? Are eggs the exception?

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Comments

Brandon_Byrd_40557

Egg yolks continue to thicken after the 60 minute initial cooking time. If you need to hold them longer, drop the bath temp to 57C and they'll stay hot but the proteins won't continue to gel.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Yes, eggs are the exception, but when you get it right like @Brandon_Byrd_40557 said, Drop the temp you can cook a perfect Eggs Benedict for 20 people....I have done it...just play around and be sure house the same size, grade and temp eggs when you go for the big cook...