Posts: 4,735
Threads: 3
Joined: Aug 2007
01-26-2010, 12:14 PM
Re: (...)
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?
"Time you enjoy wasting is not wasted time."
Laura
Posts: 33,877
Threads: 126
Joined: Jan 2006
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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 2,377
Threads: 0
Joined: Jul 2008
I would just make a quiche. Just a thought.
Theresa
Everything tastes better Alfresco!
Posts: 5,119
Threads: 0
Joined: Apr 2006
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.
Practice safe lunch. Use a condiment.
Posts: 33,877
Threads: 126
Joined: Jan 2006
Well, look who's back in the neighborhood!!! Hi there, stranger.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 8,576
Threads: 17
Joined: Jul 2007
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.
If blueberry muffins have blueberries in them, what do vegan muffins have?
Posts: 5,119
Threads: 0
Joined: Apr 2006
Thanks, Labs. I forgot about the ice bath. Hi, Jean.
Practice safe lunch. Use a condiment.
Posts: 26
Threads: 0
Joined: Jan 2010
I always poach eggs in the microwave and that doesn't take but a very short time.
Posts: 4,735
Threads: 3
Joined: Aug 2007
Yeah good idea about the ice bath. I forgot about that. Thanks I will add that to the plan.
"Time you enjoy wasting is not wasted time."
Laura
Posts: 6,277
Threads: 3
Joined: Feb 2006
I wonder if the yolk would coagulate?