Sous Vide Eggs for 60+ people?

As part of a Dev Day(s) event at work we offered to serve up breakfast for our product teams. Simple things like pancakes, bacon, fruit salads, juice, coffee – sounds easy right?

Then I go and suggest that I’ll poach eggs for 60+ people. No – I’m not a line cook with years of experience. I couldn’t whip out that many poached eggs in the normal way without losing my marbles, burning myself and ruining at least half of the eggs along the way.

I have a secret trick in my arsenal. I have my Nomiku that has helped me make numerous steak dinners, salmon, eggs and more… But I’ve honestly never tried at this kind of scale – fingers crossed and away we went.

Normally I poach eggs between 61° and 65° for around 1hr. But I feared cramming 60 eggs safely in my Nomiku would fail me.

So, I opted for cooking 75° eggs cooked for 15min (thanks ChefSteps for the recipe). I could work in smaller batches and keep the teams fed and wouldn’t risk cooking more eggs than needed.

I worked in bags of 4-5 eggs with 4-5 bags in the Nomiku at a time. One challenge here was remembering what bags went in at what time, so I wasn’t over-or-under cooking any of the eggs.

Nomiku getting ready for hungry engineers
Nomiku getting ready for hungry engineers

First batch came out pretty solid – but maybe just a bit overcooked. This was the challenge working at higher heat with a smaller time window. I was increasing the complexity of an already complex task of cooking so many eggs with an audience.

First batch of sous vide eggs
First batch of sous vide eggs

Second batch came out much better as I paid more attention to the ticking clock of my phone’s timer and had built up an audience and line quickly taking eggs off my hands.

I had turned in to a full scale sous vide poached egg production line.

Sous Vide Eggs with a side of pancakes
Sous Vide Eggs with a side of pancakes

As I served up the final delicious plate of eggs I could take a deep breath and prepare to clean up.

But wait, cleaning up from sous vide poached eggs is extremely easy. Just take the shells and compost them, recycle the plastic bags, empty the water and pack things up.

No scraping egg leftovers off a grill, no pot washing, no handling grease splatters (if frying eggs). It is almost “no fuss, no muss” to make so many eggs.

Egg shells
Egg shells
Cleaning up from sous vide eggs
Cleaning up from sous vide eggs

Thank you Nomiku for the test unit and for being able to help me feed an entire engineering team delicious poached eggs for breakfast.

One final parting shot of the deliciousness we created for our team.

Final plate of sous vide eggs
Final plate of sous vide eggs

If you are interested in getting a Nomiku – just go to http://www.nomiku.com and enter code NOMBFENN when checking out and you’ll get hooked up with a sweet $20 discount. Nothing like saving money on your kitchen gadgets.

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