- Joined Mar 1, 2017
Just because you disagree with it doesn't mean its false or misleading. For my part, I have plenty of experience with sous vide in my own restaurant. Because we used sous vide, I was responsible for submitting the HACCP plan to the DOH and had to jump through those hoops. So, I know quite a bit about this subject.I see the "back in my day" crowd is out in full force.
You sous vide the eggs ahead of time...not to order. You can do a few dozen or a few thousand (as long as you have the space), it doesn't matter. Once they are cooked you can hold them for service in large batches for hours if needed.
If they are handled properly and cooked properly, the sous vide eggs become pasteurized during the sous vide process, making them MORE safe to eat. As Phatch pointed out above, pasteurization is a function of time/temp, not just temperature.
Sous vide eggs are not necessarily for saving time during service (though it can help with that), but for consistency of product, saving labor and saving space.
Some of you are spouting off about sous vide from a place of low understanding....if you have never done the technique before in a professional kitchen, why would you come into a thread and spread false and misleading information about it? Especially when you CLEARLY have no f-n idea what you're talking about.
How can someone say something like "the problems outstrips the benefits" when they haven't done both techniques in order to compare the two in the first place? Someone who had successfully integrated a sous vide SOP into their brunch/breakfast set up wouldn't say that, lol.
There is a good reason why any commercial restaurant that uses sous vide must submit an HACCP plan for approval. This has been law since 2010. This is because sous vide does not utilize high enough temperatures for long enough periods of time to neutralize food born bacteria. Sure, you can hold them long enough, as you've suggested. But, in my first HACCP plan that I submitted, I included that. It was rejected. Is this the way of thing in all states and counties in the US? I don't know. I can't speak to that intelligently. But, I am willing to venture a guess that just as many would reject such a proposal as those who would accept it.
Raw shell eggs and sous vide are a risky combination. There is no amount of attitude or condescension that you can muster that will change this simple truth. From the perspective of an employee, sous vide eggs are trendy. From an owner's perspective, they are a risk and an unnecessary one at that. All it takes is one sick guest to close a restaurant's doors for good.