Poached Eggs in Their Shells!

poached egg on muffin

CVap® equipment cooks perfectly poached eggs in their shells and then holds them at the same consistency for hours. Certainly, this is just one of many examples of how CVap (Controlled Vapor Technology) cooks so precisely and yet so delicately. Therefore the preparation of a challenging dish such as eggs benedict is a snap! In this blog, we will walk through our eggs benedict recipe. 

Poached Eggs

  1. We placed whole raw eggs (in their shells) into muffin tins.
  2. Place them in a CVap set at 146F Vapor/146F Air.
  3. Cook for 1 hour to achieve a poached state, though the time may vary depending on the size of the eggs.
  4. We then set the CVap at 135F Vapor /135F Air, Infinite Hold for the rest of the day.

Eggs Benedict

To assemble our eggs benedict:

  1. Toast English muffins in a CVap Retherm at 170F Vapor/ 350F Air for 5 to 10 minutes or until the desired toastiness.
  2. Place about one ounce of thinly sliced ham onto each English muffin half and set to Infinite hold at 145F Vapor/150F Air in a CVap Holding Cabinet until service.
  3. In another CVap Holding Cabinet, we held hollandaise sauce at 135F Vapor/135F Air.
poached egg on muffin
poached eggs

We were able to serve folks a freshly-made order of Eggs Benedict in seconds. But what is beautiful about what CVap can do for eggs is that even hours later, the consistency of the poached eggs remained the same!

Give it a try in your CVap. Don’t forget to share your recipes and pictures on the CVap Operators group!

Bring Bodacious Benedict to Your Breakfast

Life is busy. That fact is as true for us here at Winston as it is for anyone. Taking the time to have a good breakfast is a rarity. I suspect that’s the case for most of us. What if you could easily provide your customers with eggs benedict, without a big investment in time, ingredients, or manpower? Staging with your CVap® Cook and Hold Oven makes this possible.

Eggs benedict is a simple recipe, and can easily be prepared and staged in a CVap oven. It requires a simple handful of ingredients and only takes minutes to make. It’ll make your customers want to slow down – at least for a moment – to savor the fantastic flavors.

The recipe, as listed, is for a relatively small batch. But it can easily be scaled up to fit larger operations.

Ingredients:

  • 1 Dozen biscuits (canned or frozen)
  • 1 Dozen eggs,
  • Shredded cheddar cheese
  • Melted butter
  • Salt and pepper

Preparation:

Set a CVap Cook & Hold Oven to Vapor Temperature 150°F / Air Temperature 350°F, and allow to preheat. Place biscuits on parchment-lined half sheet pan. Bake for 30 minutes.

Next, remove biscuits from oven, brush with melted butter, and use a pastry cutter to remove the centers. Importantly, be careful to leave bottom crust intact! Place a raw egg and a pinch of salt and pepper in the center of each biscuit.

eggs benedict biscuit

Adjust preheated oven to Vapor Temperature 156°F / Air Temperature 161°F. Place the egg-filled biscuits in the oven for 25 minutes.

eggs benedict with ham
eggs benedict with sauce
eggs benedict closeup

Once the eggs are poached to your liking, remove the biscuits, sprinkle with cheese, and place the pan back into the oven just long enough for the cheese to melt. The beauty of staging is that you can pause at virtually any point in the cooking process, and the food will remain unchanged until you’re ready to garnish and serve – whether that’s in ten minutes or five hours.

We garnished ours with shaved Woodlands Pork Mountain ham, Parmesan cream sauce, minced scallions, and paprika. You may want to use bacon, prosciutto, sausage patties – whatever savory protein appeals to you – to make it your own benedict.