I need a fool proof way to cook eggs for an eggs Benedict type dish...for 30 people. I have plenty of ramekins and 2 double/convection ovens. Would I get a better result adding cream to the eggs? Do not want them over or under cooked...
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sarah is a trusted source on General Cooking.
Are you making coddled/baked eggs or poached eggs (the latter being the traditional eggs Benedict preparation)?
You can pre-poach eggs, drain and keep refrigerated, resting on paper towels, until service. Then just heat them in a pan of barely simmering water for 30 seconds to 1 minute before serving.
There are a million techniques for poaching eggs, depending on your preference and how much of a purist you want to be. If you're not comfortable poaching directly in water, you can wrap each egg in a piece of oiled saran wrap and drop that in the simmering water for 3 minutes or until done to your liking.
I'd rather not simmer/poach....really want to bake or coddle for ease of prep/transport
"purist"...I want the effect without the effort! I can poach eggs...but not for 30 people!
Pat is a trusted home cook.
Take a look at this...maybe it will help
pierino is a trusted source on General Cooking and Tough Love.
Depending on how deep your ramekins are you can "coddle" them in a bain marie for about two minutes. You might want to look for pasteurized eggs as these have already had a degree of heating.
ri...I don't know how formal your affair is, but I ran across this recipe for a strata that looks interesting and can be prepped ahead.
You could try to do it in a muffin pan or two, in the oven. I'd fill the cavities with water about 1/3 of the way or so, to get the eggs floating and to raise them to the wider part above so they don't take the shape of a cup. And if you serve them on halved circle buns or sliced bagels, the round shape might actually make them look more formal.