so, i have for breakfast service around 100 poached eggs every morning cooked to order for a plated breakfast service over 4 hours,
my question is - at the moment i almost have to have 1 chef dedicated to this to keep the quality and the "soft" eggs
has anyone found a way of holding paoched eggs for service without killing them ,, or ice bath in batches then re heat ??
any ideas greatfully recieved thanks andy