What is the temperature of the massive pots of water at hotels for cooking 10 poached eggs at once?
I love cooking poached eggs at home.
Assumption: This is all sea level (+/-15 metres).
I went to a hotel with glass walls to the kitchen and watched the way they prepared the morning cooked egg orders.
On one stove top, they had an enormous pot (felt like it would cover all four of my stove-tops at home), gently simmering away at some (unknown) temperature. (The water had almost zero egg-white scum floating in it).
The chefs would drop eggs from cups into it, set timers, and then pull the eggs out after the timer had gone off.
This seemed to be an amazingly polished perfection of the process of cooking poached eggs. There could easily have been 10 eggs in at once, with room for fifteen.
My question is: What is the temperature of the massive pots of water at hotels for cooking 10 poached eggs at once?
Best Answer
In scale operations, a large 'rondo' is usually used, and as the comments above indicate it is at 'simmer' which is essentially 212 F / 100 C. A small amount of vinegar is added to the water, which helps the loose parts of the egg white coagulate and gives a nicer shape to the poached egg.
Since the kitchen you describe has glass walls, they are taking extra care for the showmanship part of the operation, having eggs in individual cups to drop in the poaching vessel.
A large vessel is used to reduce the temperature rebound of adding the cold (maybe close to room temp) eggs. As each is added, it does not significantly reduce the temperature of the rest of the water in the large pot.
The fact that the water was clear means the station cooks are under directions to continually add vinegar and skim the water. After each egg, some bits come off that have to be cleared out. If the kitchen did not have glass walls, the water would not be that clear during a busy brunch !
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At what temperature do you hold poached eggs?
Hold at a temperature between 180 and 190\xb0F (82 and 88\xb0C). Poach the Egg: Tilt the bowl or ramekin's lip into the water and let the egg slide out.How do hotels make poached eggs?
The key to poaching is a gentle heat that will give your eggs a firm white and a loose yolk. In just 4 minutes, the eggs will be delicate and delicious \u2014 ready to serve. Carefully scoop them out of the pan, drain them and transfer them to serving plates.You’ll Never Believe How Restaurants Poach Eggs
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