Re-heating poached eggs
Discussion
Ok, so I am fine at making poached eggs in a pan but have only ever served them straight from cooking. What's that best way to pre-cook and re-heat the eggs? I'm thinking put them in Ice water to stop the cooking but how long to I drop them into hot water for to get them to an acceptable temp?
Thanks
Roger
Thanks
Roger
condor said:
They take maximum of 10 minutes from scratch - why do you want to prepare them in advance? It can't be a good idea to reheat them...and struggling to wonder why you'd want to.
Simple, if you are doing a lot that needs to be ready at the same time. Hotels do this all the time for the breakfast service so it's not unusual.RichB said:
Melman Giraffe said:
Stop them cooking in iced water. When you want to serve place back in to hot water (not boiling as they will split) for 1 minute - job done !!
And they'll come out hot with nice runny yokes, yes? I do this even if I only need 2 poached eggs as it's much easier to get a nicely formed poached egg if you do one at a time on the first cooking. There's often lots of other things to distract you when getting to serving time so to get the initial cooking out of the way early makes it all more relaxed.
The other point to bear in mind is as long as you have the warming-up water at or below 63°C, they can sit in there for several minutes without the yolk going hard.
you can tell I've just read some sous vide books, can't you?
FaineantFreddy said:
Yes, as long as you don't take them too close to the point where the yolks set on the first cooking.
I do this even if I only need 2 poached eggs as it's much easier to get a nicely formed poached egg if you do one at a time on the first cooking. There's often lots of other things to distract you when getting to serving time so to get the initial cooking out of the way early makes it all more relaxed.
The other point to bear in mind is as long as you have the warming-up water at or below 63°C, they can sit in there for several minutes without the yolk going hard.
you can tell I've just read some sous vide books, can't you?
Thanks that's useful info, I'll try them cooking for two minutes the warm for 1 min @ 80 cI do this even if I only need 2 poached eggs as it's much easier to get a nicely formed poached egg if you do one at a time on the first cooking. There's often lots of other things to distract you when getting to serving time so to get the initial cooking out of the way early makes it all more relaxed.
The other point to bear in mind is as long as you have the warming-up water at or below 63°C, they can sit in there for several minutes without the yolk going hard.
you can tell I've just read some sous vide books, can't you?
Simpo Two said:
I should think that by the time you've started cooking them, stopped cooking them and then re-started cooking them again it will take more than five minutes which is what it takes to poach from scratch anyway!
Yes, it will take longer in all, but say you were serving 2 poached eggs each to 4 people - could you get all 8 eggs correctly cooked and on the table at the same time?FaineantFreddy said:
Yes, it will take longer in all, but say you were serving 2 poached eggs each to 4 people - could you get all 8 eggs correctly cooked and on the table at the same time?
Is there a waiter to help or do you have to cook and serve? If so, and it takes two minutes to serve each person then I guess you'd put pairs of eggs in at two-minute intervals... well that's the theory 
Simpo Two said:
FaineantFreddy said:
Yes, it will take longer in all, but say you were serving 2 poached eggs each to 4 people - could you get all 8 eggs correctly cooked and on the table at the same time?
Is there a waiter to help or do you have to cook and serve? If so, and it takes two minutes to serve each person then I guess you'd put pairs of eggs in at two-minute intervals... well that's the theory The problem is that say they were all having poached eggs on toast, the first person would easily finish before the last person had been served. And that's if you didn't break any yolks or mess any up...
Whereas, drop your 8 pre-cooked eggs into a shallow pan of hot water and you can get the toast on the plates all ready and dish them all up at the same time (to a round of applause, I would like to think).
FaineantFreddy said:
Whereas, drop your 8 pre-cooked eggs into a shallow pan of hot water and you can get the toast on the plates all ready and dish them all up at the same time (to a round of applause, I would like to think).
Perhaps I'm dumb but I'm still not getting this. If you can drop 8 pre-cooked eggs into a pan, wait 2 mins and serve them all at once, why can't you drop 8 raw eggs into a pan, wait 5 mins and serve them all at once? First egg in is first egg out. Plus, you have longer to do the toast Simpo Two said:
Perhaps I'm dumb but I'm still not getting this. If you can drop 8 pre-cooked eggs into a pan, wait 2 mins and serve them all at once, why can't you drop 8 raw eggs into a pan, wait 5 mins and serve them all at once? Plus, you have longer to do the toast
Maybe It's because I'm a perfectionist, but I like to get poached eggs always looking like this:
and whenever I try and do more than 2 or 3 together in the same pan, they end up looking more like this:
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