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(Curly Sue) wrote in news:4105812d.5401371@news-
server.nyc.rr.com:

> On 26 Jul 2004 12:14:29 -0700, (Charlie
> Capstick) wrote:
>
>>I need a very large number of poached eggs for a special event. I've
>>been told that it is possible to do these in an oven using a large
>>tray with water. Has anyone ever done this or seen it done? Is there
>>a special commercial pan for this?
>
> Just out of curiousity, why poached eggs?
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>

I have seen on TV a technique which gets your poached eggs pre-cooked the
night before.
In some vinegared gently boiling water you add your eggs carefully/gently
(1 at a time from a bowl) so the eggs slide into the water smoothly and
don't spread around as much. You do this with several eggs. When the eggs
are very close to the way you want them. Remove eggs (one at a time) with a
slotted spoon to a paper towel. Tidy the eggs (remove ragged edges etc.)and
pat kinda dry carefully. Place tidy-ed eggs now on a waxed paper/parchment
for fridge storeage. Repeat till the number of eggs you reqire are poached.
The day of use warm up the poached eggs in gently boiling water briefly.

The eggs will cook slightly longer as they cool on the various papers so
only get them close to cooked. (real close).

Investigate coddling eggs if you really want to use the oven.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.