How to Poach Eggs in Bulk Before Service

Bring water in a 15-20 qt. rondo to a gentle simmer. The water should be acidulated with 1 Tbsp. of vinegar (to help coagulate the egg protein) and 1 tsp. of salt to 4 cups of water. Give the water a stir to create a gentle swirling current, and add eggs one at a time. Continue to gently stir the water while adding eggs to prevent sticking. Add up to a dozen eggs at a time, within 30 seconds, making sure not to overcrowd them. Poach the eggs until the white is just set and they can be handled without breaking. Immediately transfer the eggs to an ice water bath to stop the cooking.

At this point the eggs can be stored in ice water under refrigeration or transferred to hotel pan and stored covered in a cooler until service. When ready to serve eggs, place them into a fresh simmering water bath. It can take from 30 seconds to 1 minute to bring up to serving temperature of 160F. Test the length of cooking time per the recipe you will execute.