If you’re familiar with CVap® technology, you know that it’s very versatile. Its ability to dial in its dual heat system to achieve different cooking processes is unparalleled. One area where CVap really shines is in cooking eggs. CVap’s vapor heat makes it particularly well-suited for moist dishes. Why not use the most versatile technology to prepare nature’s most versatile food? We’ve done lots of CVap testing on eggs, and the results were impressive.
Precision is what sets CVap technology apart from other cooking technologies. When cooking, just a few degrees make all the difference in the eggs’ consistency. Too cool, and they are runny and undercooked. Too hot, and they are granular and closer to hard-boiled. CVap delivers the precision to really dial in the desired end temperature. And only CVap can hold them at that desired temperature for extended periods, without overcooking.
Here are a few examples of how CVap excels at cooking and holding eggs.
Poaching is a classic example of moist cooking. Ordinarily, it involves cooking food in a liquid and at a lower temperature than most other “moist” cooking methods. The CVap oven’s controlled vapor heat replaces the partial immersion used in traditional poaching. CVap is so versatile, you can poach eggs inside the shell. It’ll hold eggs perfectly, for hours, without overcooking. Read more here.
Of course, when it comes to baking, eggs are simply an ingredient, rather than the focus. But that being said, CVap ovens excel at baking egg-rich recipes like cheesecake and crème brûlée. In the mood for something savory instead of sweet? How about a goat cheese tartlet or a quiche with fresh kale? No matter what recipe you’re baking, CVap will bake it perfectly, without overcooking.
Although sous vide seems to be getting a lot of attention lately, it’s an age-old cooking technique. Traditional sous vide involves immersing bagged food in temperature-controlled water to cook slowly and precisely. The CVap twist on this technique is that CVap ovens use water vapor instead of immersion. You get the same precision as traditional sous vide without the hassle of bags or circulators. CVap ovens enable you to ramp up productivity in a fraction of the space that countertop circulators would take up. Because sous vide involves lower temperatures, it’s perfect for delicate foods like seafood, vegetables, and of course, eggs. Check out a great example of sous vide cooking with these sous vide egg bites.
Staging involves cooking food to the exact internal temperature and texture desired and holding it there. When the time comes to serve, simply remove food from the CVap, apply any needed finishing touches (like grilling or garnishing), and serve. CVap technology is uniquely able to do this, even with delicate foods like eggs. Serving a banquet of 500 eggs benedict? No problem. Staging in CVap means every patron will get a fresh, hot dish. If you need a little inspiration, check out this delicious eggs benedict recipe.
In a perfect world, every meal is cooked fresh to order. The reality of foodservice is that food usually must be held before it’s served. But to keep food warm doesn’t mean it can’t be kept fresh. Food placed CVap equipment maintains just-cooked freshness, temperature, and texture for extended periods. You can prepare well ahead of the rush and keep serving through peak periods. Imagine being able to cook sunny side up eggs on a skillet, transfer them to a CVap cabinet, and hold them hot for hours, without temperature change, and without the yolks condensing. Cook up hotel pans of scrambled eggs and hold them hot and fluffy until you’re ready to serve. It’s possible in CVap.
Want to know more about eggs, their nutrition, and the health benefits of eating ‘em? Check out this info from the Egg Board.