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

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Joined: Dec 12, 2005


Posted to Thread #30287 at 7:34 pm on May 13, 2018

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.

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