No Matter How You Crack It, CVap Cooks Eggs to Perfection

eggs scrambled feature

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.

eggs scrambled feature
poached eggs

Poaching 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.

cvap live event cheesecake
sous vide egg bites

Sous Vide

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.

poached egg on muffin
egg on toast

Holding Eggs

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.

When it comes to eggs, Winston wrote the book on it. No really, we did. Download a free copy of Delicate, Delightful, Delicious Eggs, by our dear late friend, Chef Barry Yates.

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!

CVap Southwestern Frittata Wrap


Naturally, we love experimenting with trends, blending techniques and flavors to come up with new creations. In fact, this recipe combines two enormously popular ingredients – eggs and wraps – and gives the dish a Latin twist. Although these ingredients probably bring breakfast to mind, the dish is hearty enough to serve any time.

We prepared our eggs in the style of an Italian frittata. According to Wikipedia, the Italian word frittata derives from fritta and roughly translates as egg-cake. This originally was a general term for eggs cooked in a skillet, anywhere on the spectrum from fried eggs, to omelets, to an Italian version of the Spanish tortilla de patatas, made with fried potatoes. Outside Italy, frittatas were considered equivalent to omelets until the mid-1950s.

In fact, our preparation of the eggs is a form of staging. In this case, an operator could prepare the frittata components in hotel pans well ahead of service and hold the eggs beautifully until assembly, saving time during the rush. The cooked eggs will maintain their texture and the exact right amount of moisture as if they were cooked to order.

frittata finished


  • 1 Dozen Small Tortillas
  • Melted Butter
  • 2 Dozen Fresh Eggs
  • 2 Cups Half & Half
  • Chopped Green Bell Peppers, Red Bell Peppers, and Onions


  1. Place tortillas in preheated CVap® Holding Cabinet (vapor temp 140°F/air temp 140°F).
  2. Next, prepare one full-size 2-¼ inch hotel pan with melted butter.
  3. Mix and add eggs and the half & half to the pan, and sprinkle chopped veggies over the entire pan.
  4. Season with salt and pepper to taste.
  5. Cook in a preheated CVap Cook & Hold Oven set to vapor temp 200°F/air temp 200°F for 12 minutes.
  6. Remove from oven and place with the tortillas in the CVap Holding Cabinet.
frittata on tortilla

Wrap Assembly:

To assemble, we cut the cooked eggs into 2 x 3-inch strips and placed one piece in a warm tortilla. Next, we topped with black beans, shredded colby-jack cheese, fresh pico de gallo, and cilantro, giving the dish a Latin flavor.
frittata with pico de galo

You could dozens of different spins on this preparation. For example, change the vegetables or stir-ins that you add to the egg mixture prior to cooking. Vary the type of tortilla or bread you serve it on. Or finish with different toppings and garnishes. Moreover, there’s no limit to the variety of dishes you can quickly crank out!

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.


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


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.

Exploration of Eggs (Part 1)

In an Exploration of Egg, Part 1, we will explain the basics of cooking eggs. Eggs are one of the most ubiquitous ingredients in the culinary world. Historically, any chef worth their salt has claimed to be able to prepare eggs a hundred different ways. Some theories even maintain that the original toque was created with one hundred pleats to represent the number of ways an egg could be prepared. Wearing a toque implied that the chef possessed the necessary prowess to prepare eggs. Nevertheless, eggs are used in many different fashions by the cooks of today and the best cooks use them individually in sauces, emulsions, foams, and baking.

Preparing Eggs

When it comes to cooking, the process of preparing eggs is a delicate matter. The unique character of the egg is found in its unusual food chemistry. The egg is more complex than it might originally appear. It is composed of proteins and water-primarily, but has several components that make it an interesting ingredient! The shell is primarily a porous, protective layer of calcium carbonate that houses the white (albumen). Albumen is mostly water with some protein — and the yolk — mostly nutritious protein with a little fat and water and a very magical chemical: lecithin (the secret to emulsification). 

The proteins and the lecithin in eggs contribute both to its versatility as an ingredient and also its stubbornness. Too much heat and your egg is rubbery, not enough whipping and your white is not stiff… Nevertheless, we have found CVap technology to be very good for cooking eggs in all methods. Due to the ability of CVap to maintain and control precise temperatures, we have been able to demonstrate remarkable results in cooking eggs to distinct, precise end-point temperatures.

Cooking Eggs in CVap

We have been working on cooking eggs in our CVap kitchen. The poached egg test graphs below show some of our results from the test runs on pasteurized eggs. We found that 156 + 2 was the best setting for poached eggs in the shell; the yolks were a nice “custard-like” consistency, unlike the 145 + 0 where they hadn’t coagulated as well. Because we know that egg whites typically coagulate between 140 and 145 while the yolks coagulate between 145 and 149, the 146-degree end temperature for the 156 + 2 eggs proved to produce a great result. Of course, there are variables to consider (size of eggs, temperature of eggs when placed in the oven, etc.), so you may need to tweak your settings to get ideal consistency.

We will continue to work on eggs and will share those results with you as well. In the meantime, if you have any questions or comments, do not hesitate to leave us a comment.

There are 100 ways to cook an egg, and whether they are center of the plate or part of a cake or custard, there are so many ways to serve them. See Exploration of Eggs part 2.