spoon.
Q: Diners have, what, fifty seats in them? How the
heck can I serve more than a few eggs at a time?
Diners are staffed by superhuman cooking machines
known as short-order cooks, who have spent years
practicing how to poach eggs perfectly. You want to
get that good? One solution: practice.
OK, there’s another way to get there, but don’t
tell anyone, promise? Just cook the darn things in
advance. Poached eggs can be taken out of the pan
right after cooking and transferred to cold water to
chill. They’ll stay there in a state of suspended
animation for as long as you’d like. (Or as long as
they don’t begin to rot.) You can store them for a
few hours or even a few nights in the fridge. Then,
15 minutes before you’re ready to serve, just plop
them into a bowl of hot water to warm up. Poached
eggs by their very nature are never very hot—their
yolks would solidify if they were. So 140°F, the
temperature of hot water straight out of my tap, is
just about the perfect temperature for reheating
poached eggs.