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!

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!

(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.

(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.

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

> Just out of curiousity, why poached eggs?
>

Food Fight, eggs benidict for 50, are 2 fine reasons.

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

Curly Sue wrote:
>
> 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?

Eggs Benedict?

nancy

"Charlie Capstick" > wrote in message
om...
> 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?
>
Yes there is and you should be able to rent one at a USA Rents.
It will have two burners in a table-top frame and a large rectangular
pan you will heat your water and vinegar mix in.
It is best to have someone helping you break the eggs into bowls
for an easy transfer to the cooker. You'll need about four bowls
to rotate through.

"Charlie Capstick" > wrote in message
om...
> 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?
>
Yes there is and you should be able to rent one at a USA Rents.
It will have two burners in a table-top frame and a large rectangular
pan you will heat your water and vinegar mix in.
It is best to have someone helping you break the eggs into bowls
for an easy transfer to the cooker. You'll need about four bowls
to rotate through.

"hahabogus" > wrote in message
...
> (Curly Sue) wrote in news:4105812d.5401371@news-
> server.nyc.rr.com:
>
> > Just out of curiousity, why poached eggs?
> >
>
> Food Fight, eggs benidict for 50, are 2 fine reasons.
>
> --
> Once during Prohibition I was forced to live for days on nothing but food
> and water.
> --------
> FIELDS, W. C.

Why bother poaching them for a food fight when raw are SO much more
effective?

Felice

"hahabogus" > wrote in message
...
> (Curly Sue) wrote in news:4105812d.5401371@news-
> server.nyc.rr.com:
>
> > Just out of curiousity, why poached eggs?
> >
>
> Food Fight, eggs benidict for 50, are 2 fine reasons.
>
> --
> Once during Prohibition I was forced to live for days on nothing but food
> and water.
> --------
> FIELDS, W. C.

Why bother poaching them for a food fight when raw are SO much more
effective?

Felice

Or even better, Eggs Florentine!!

All responses are pretty much standard. Par-cook them sometime before and
hold until you finish with a short simmer before service. The acid of the
vinegar (or lemon juice) will help the egg whites coagulate rapidly. You
could actually use a large 2" deep hotel pan to par cook several at a time.
This may be what was referred to as a "tray"

"Nancy Young" > wrote in message
...
> Curly Sue wrote:
> >
> > 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?
>
> Eggs Benedict?
>
> nancy

Or even better, Eggs Florentine!!

All responses are pretty much standard. Par-cook them sometime before and
hold until you finish with a short simmer before service. The acid of the
vinegar (or lemon juice) will help the egg whites coagulate rapidly. You
could actually use a large 2" deep hotel pan to par cook several at a time.
This may be what was referred to as a "tray"

"Nancy Young" > wrote in message
...
> Curly Sue wrote:
> >
> > 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?
>
> Eggs Benedict?
>
> nancy

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?

You might try microwaving them. This is best with each egg in a
small covered microwave-safe container. Poke a fork into the yolk
to avoid detonation, experiment beforehand with your microwave to
determine power and time to get your desired degree of runniness.

Not really poached, but fast and easy in large numbers...

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

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?

You might try microwaving them. This is best with each egg in a
small covered microwave-safe container. Poke a fork into the yolk
to avoid detonation, experiment beforehand with your microwave to
determine power and time to get your desired degree of runniness.

Not really poached, but fast and easy in large numbers...

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

On 28 Jul 2004 05:19:53 -0700, (Charlie
Capstick) wrote:

>Thanks to all for your contributions. Yes, it is for Eggs Benedict
>and I don't really want to prepare in advance and then store in ice
>water as some have recommended.
>
>C

OK, why Eggs Benedict?

I ask because there are other easier and wonderful things to make for
a special event breakfast. Making lots of something tricky like
poached eggs -without experience, anyway- is a lot of needless worry.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Charlie Capstick" > wrote in message
om...
> 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?

If you can get a pan big enough to straddle a couple of burners on the stove
(a giant aluminum cake pan from a restaurant supply house?), that might work
for you. The logistics of cooking that many eggs would be a challenge.
Maybe two people, one to crack the eggs and add them to the water, another
one to fish them out as they are done.