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Old 05-15-2014, 08:23 PM   #131
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Originally Posted by Chief Longwind Of The North View Post
Why not just use a 6-egg poaching pan. It will steam the eggs until they are cooked solid, all the way through. If you need more eggs, just empty the little cups and refill with more uncooked eggs. Plus, you can season them underneath, and on top if you so desire. They cook in less that 7 minutes per batch, once the water underneath is boiling. The eggs can be used for deviled eggs, or egg salad, or just placed whole onto a platter.

Just an idea.

Seeeeeya; Chief Longwind of the North
The point is to mass produce a bunch of cooked egg with as little prep and time as possible. No seasoning, no fats added.

Foodsaver bags and tying them off at the top and tying to the pot handle sounds like a good deal.
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Old 05-15-2014, 08:28 PM   #132
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Originally Posted by Dawgluver View Post
I wonder if you couldn't just clamp the FS bag shut with something like a clip or a couple clothespins after folding it over a few times, then boil, if you don't want to get the machine. They are pretty useful though.
I had one, a nice one that sat and gathered dust because our diets changed. I have since passed it on to someone who is actually using it.
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Old 05-15-2014, 11:04 PM   #133
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Originally Posted by PrincessFiona60 View Post
The point is to mass produce a bunch of cooked egg with as little prep and time as possible. No seasoning, no fats added.

Foodsaver bags and tying them off at the top and tying to the pot handle sounds like a good deal.
Do you need to keep the individual eggs separate for serving or are they going into an egg salad or other dish where they are sliced, chopped or something?
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Old 05-15-2014, 11:14 PM   #134
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Do you need to keep the individual eggs separate for serving or are they going into an egg salad or other dish where they are sliced, chopped or something?
The eggs will be chopped for egg salad, potato salad, salad bar fare. This is not for individual servings.
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Old 05-16-2014, 09:48 AM   #135
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How about a double boiler set-up?
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Old 05-16-2014, 09:15 PM   #136
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I believe I have my problem solved. Quasi-sous vide.
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Old 05-16-2014, 09:20 PM   #137
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I believe I have my problem solved. Quasi-sous vide.
Hot water or steam was always the heat source. We were discussing the containment options.
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Old 05-16-2014, 09:39 PM   #138
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Originally Posted by PrincessFiona60 View Post
The point is to mass produce a bunch of cooked egg with as little prep and time as possible. No seasoning, no fats added.

Foodsaver bags and tying them off at the top and tying to the pot handle sounds like a good deal.
Amazon.com: iTouchless Bag Re-Sealer (2-Packs): Kitchen & Dining

Maybe something like this?
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Old 05-16-2014, 10:16 PM   #139
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Would they work with the Foodsaver bags? That is something that I would be able to use.
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Old 05-16-2014, 10:21 PM   #140
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And it can double as a curling iron!
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