Eggs benedict for a crowd--like 300!!

C

charley

Well-known member
Well, it was a choice from the copious buffet with an eggs benedict station so I don't know how many partook but they were there kept warm in the water.

Eggs done sous vide in the shell and cracked to perfectly turn out onto the muffin. Absolutely PERFECTLY cooked (runny yolk), but also a choice for those who like them firmer.

Heaven on earth!! ;o)

 
I just read Christina Tosi's method for crowd-size poached eggs and she kinda, sorta used

sous vide, but without the vacuum bag, mechanical device, etc.

She used her fingers.

She gets the water temperature in a large vat of water at 140-145 degrees (checked with instant read thermometer) and cooks the in-shell eggs for 40 minutes. Continue to check water: according to Christina, that temperature should feel like a very hot bath. Moderate with ice cubes if temp gets too high.

Eggs can be used immediately or stored up to a week in the refrigerator, then run under "piping hot tap water" for 1 minutes.

To serve, crack each egg over small saucer. Tip the dish to pour off loosest part of the whites, then slide the remaining egg onto the intended dish.

From Milk Bar Life

 
Clever hint to keep hollandaise sauce made ahead of time hot until needed...thermos

from Jamie Oliver: Fill thermos with boiling water ahead of time, make hollandaise sauce, pour out hot water, pour in finished sauce, set aside until needed.

It's also nice that the thermos opening makes it easy to dress each dish.

 
Yes I've done this for 30 years- LOL. It is the only thing I've found that works to hold hollandaise

 
Marilyn, the hot tip of the year for me came from you recently

I've been meaning to thank you for it- you said to crush parchment paper into a ball then open it up and it sits perfectly on a pan. YES!!!! It does! I have fought parchment all these years and didn't have to. This simple trick makes it so easy.

So thank you!

 
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