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Question for the cooks here... - luvnit - 01-26-2010

I am having an old friend over for lunch in a few weeks. We will be spending the day working on a book project and I wanted to make something special, but easy.

The first thing that came to mind was the C@H Ham and Egg Bistro Sandwich. If you remember, it was a bed of spring mix, a toasted french bread slice topped with a slice of ham and a poached egg.

I want this to be easy and pre-prepared. So, I thought if I pre-poached the egg, until not quite done, then when we were ready to eat I would immerse the egg into simmering water to reheat. The ham too.

Would that work? Or should I just poach it on the spot?


Re: Question for the cooks here... - cjs - 01-26-2010

I've not done this - the egg ahead of time, but I don't see why it wouldn't work if you just don't want to be bothered at the last minute. Some establishments do do this, so it is (again) doable.


Re: Question for the cooks here... - chef_Tab - 01-26-2010

I would just make a quiche. Just a thought.


Re: Question for the cooks here... - Lorraine - 01-26-2010

The dish sounds great. I've done them ahead of time. I put them on a sheet of wax paper in a container, covered, until I needed them. Since they are already set, put them in water that is at a low boil (higher thqan qa simmer), as you want them to cook quickly, yet not get overdone.


Re: Question for the cooks here... - cjs - 01-26-2010

Well, look who's back in the neighborhood!!! Hi there, stranger.


Re: Question for the cooks here... - labradors - 01-26-2010

Maybe it would work if you put the not-quite-done eggs into ice water to stop any further cooking, but without that, they would probably wind up with solid yolks due to the residual heat (and if you really want a hard yolk, just use hard-boiled eggs, since poached eggs are supposed to have liquid yolks).

Considering how little time it takes to poach eggs, and that you'd be reheating them in simmering water anyway, if I were to make this dish ahead of time, I'd still do the actual egg poaching just before serving.

On the other hand, I would NOT choose this dish for this type of make-ahead and holding. Instead, I'd make mini Monte Cristo sandwiches and (depending upon the hold time) hold them in a warm oven and/or reheat them in a medium oven.


Re: Question for the cooks here... - Lorraine - 01-26-2010

Thanks, Labs. I forgot about the ice bath. Hi, Jean.


Re: Question for the cooks here... - IcyMist - 01-26-2010

I always poach eggs in the microwave and that doesn't take but a very short time.


Re: Question for the cooks here... - luvnit - 01-27-2010

Yeah good idea about the ice bath. I forgot about that. Thanks I will add that to the plan.


Re: Question for the cooks here... - DFen911 - 01-28-2010

I wonder if the yolk would coagulate?