Easter Brunch & Eggs

We planned and experimented with slow cooking a 'dry air' or coddled/poached egg 'if you will' for you this morning for brunch.  We pre-tested it and the process worked.  The process is not really new, just new here...its another one of my lovely food science things that I make everybody in the galley participate in.

I started the warmers in the dining room early at about 65 degrees Celsius, Tim went down to start the eggs in 2 inch pans and turn the temperature down to 60 degrees Celsius.  That was at 8:45am, warmers were on, and hot.

Now about 10am Peter came up stairs to tell us the eggs were completely raw!  What? HOW?

I guess that will remain a mystery...somebody turned both warmers off probably almost immediately after we left the eggs in there, yes, both sides.

So who was it?  Was it sabotage? (certainly not, right?) Was it dining room staff? (they'll never admit it now) Or could it have been the duty officer when he comes thru and tends to turn things off? (certainly they would not come thru and do that on Easter Morning Brunch!)

Ahhh, such is life.  Maybe we will try it again one day for a regular breakfast...oh they looked so good peaking up at us like a daisy the day we tested them, cooked so slow the whites where solid but not rubbery, the yolk shiny like the sun a vibrant yellow orange...

We might have been able to recoup a loss but unfortunately our clock stopped at 9:25 and we were putting along thinking all was making good time and we could pull off some more eggs in time...but no, it was really about 9:55am!  I wear a watch but I hadn't really looked at it since I sent Tim down to put eggs in the warmers.

And just when I thought I could live with myself, one of my Hollandaise Sauce 'broke' (separated) and I was afraid it would be took for cheese sauce (and I think it was).

So I thank you all for your standing ovation and hope you thoroughly enjoyed yourselves on the Lord's day, celebrating Jesus Resurrection.