This is a post for me because every time I want to batch cook poached/steamed eggs I have to start the research process again.
Cooking eggs in the oven is the only way to do it if you need to cook more than the 3 or 4 that fit in the frypan.
I cook a dozen at a time, use what I need and store the rest in an air tight container in the fridge. They easily last another 3 days. The can be eaten cold, chopped up and added to a salad or put on sandwiches or heated briefly in the microwave and served with toast for breakfast.
This works with a best sous vide oven where the temperature can be set to precise levels.
The degree of doneness is determined by the temperature, time is not so much a factor.
STEAMED/POACHED EGGS
Ingredients
- Eggs
- Spray oil
- Silicone muffin pan
- Seasoning – optional but good
Method
- Heat sous vide oven to 73°C
- Prepare silicone muffin pans by spraying the moulds with oil
- Crack an egg into each compartment
- Season if desired
- Place pans on a solid tray (just easier to move them) and place in the oven
- Set a timer for 10 minutes
- When the time is up check that the whites have set. If necessary give it another minute or 2.
To serve
- Run a knife around the outside of each egg in the pans and gently tip the eggs out.
- Extras can be stored in an airtight container in the fridge.
Doneness
73° C – cooked white and creamy slightly runny yolk.
The whites begin to fully set at 65C and develop until around 70C.
The yolk is set (still moist) around 66C and fully cooked at 73°C.