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?

(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.

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

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.