145 degree breakfast egg

By Lucia February 7, 2017

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Our breakfast sandwich features a 6.5 minute egg. We boil it, shock it in an ice bath, then hold it warm. We serve something like 12,000 of them each year. We make eggs in very small batches. A while ago, Ayr brought up the idea of using a circulator to keep the temperature of the warm bath consistent. We’re going to be testing that method today at Food Dev.

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