We love experimenting with trends, often blending techniques and flavors to come up with new creations. The one we share here combines two enormously popular ingredients – eggs and wraps – and gives the dish a Latino twist. And although these ingredients probably bring breakfast to mind, the dish is hearty enough to serve during any daypart.
We prepared our eggs in the style of an Italian frittata. According to Wikipedia, the Italian word frittata derives from fritta and roughly translates to egg-cake. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to omelette until at least the mid-1950s.
Our preparation of the eggs is also a form of CVap Staging. In this case, an operator could prepare the frittata component in hotel pans well ahead of service and then hold the eggs beautifully until assembly, saving time during the rush. The cooked eggs will maintain their texture and exactly the right amount of moisture, as if they were cooked to order.
- 1 dozen small tortillas
- melted butter
- 2 dozen fresh eggs
- 2 cups of half & half
- Chopped green bell peppers, red bell peppers, and onions
Place tortillas in preheated CVap Holding Cabinet (with a Food Temperature setting of 140° and a + 0 Food Texture setting). Prepare one full size 2 ¼ inch hotel pan with melted butter. Mix and add eggs and the half & half to the pan, and sprinkle chopped veggies over the entire pan. Season with salt and pepper to taste. Cook in a preheated CVap Cook & Hold Oven set with Constant Cook ON, a Food Temperature setting of 200°F (Doneness), and a Food Texture setting of 0 (Browning), for 12 minutes. Remove from oven and place with the tortillas in the CVap Holding Cabinet (set at 140° + 0).
To assemble, we cut the cooked eggs into 2 x 3 inch strips and placed one piece in a warm tortilla. We then topped with black beans, shredded colby-jack cheese, fresh pico de gallo, and cilantro, giving the dish a Latino flavor.
You could put a dozen different spins on this preparation by changing up the vegetables or stir-ins that you add to the egg mixture prior to cooking, varying the type of tortilla or bread product you might serve it on, and finishing with different toppings and garnishes. Couple that with the CVap Staging process, and there’s no limit to the variety of dishes you can quickly crank out!
Life is busy. That fact is as true for us here at Winston as it is for anyone. Taking the time to have a good breakfast is a rarity, I suspect, for most of us.
What if you could easily provide your customers with just such a respite, without a big investment in time, ingredients, or manpower? Staging with your CVap Cook & Hold oven makes this possible.
One of my favorite breakfasts (both to prepare and to eat) is Eggs Benedict. It’s a simple recipe, and can easily be prepared and staged in a CVap oven. It requires a simple handful of ingredients, and only takes minutes to make. It’ll make your customers want to slow down – at least for a moment – to savor the fantastic flavors.
The recipe, as listed, is for a relatively small batch. But it can easily be scaled up to fit larger operations.
- 1 dozen biscuits (canned or frozen)
- 1 dozen eggs,
- shredded cheddar cheese
- melted butter
- salt and pepper
Set a CVap Cook & Hold Oven to Constant Cook ON, Food Temperature 150°F (Doneness) and Food Texture 10 (Browning), then allow to preheat. Place biscuits on parchment-lined half sheet pan. Bake for 30 minutes.
Remove biscuits from oven, brush with melted butter, then use a pastry cutter to remove the centers (be careful to leave bottom crust intact!). Place a raw egg and a pinch of salt and pepper in the center of each biscuit.
Adjust preheated Cook & Hold Oven to Constant Cook ON, Food Temperature 156°F (Doneness), and Food Texture setting 1 (Browning). Place the egg-filled biscuits in the oven for 25 minutes.
Once the eggs are poached to your liking, remove the biscuits, sprinkle with cheese, and place the pan back into the oven just long enough for the cheese to melt. The beauty of CVap staging is that you can pause at virtually any point in the cooking process, and the food will remain unchanged until you’re ready to garnish and serve – whether that’s in 10 minutes or five hours.
We garnished ours with shaved Woodlands Pork Mountain ham, parmesan cream sauce, minced scallions, and paprika. You may want to use bacon, prosciutto, sausage patties – whatever savory protein appeals to you – to make it your own benedict.
Eggs are one of the most ubiquitous ingredients in the culinary world. Historically, any chef worth their salt has claimed to be able to prepare eggs a hundred different ways. Some theories even maintain that the original toque was created with one hundred pleats to represent the number of ways an egg could be prepared. Wearing a toque implied that the chef possessed the necessary prowess to prepare eggs. Nevertheless, eggs are used in many different fashions by the cooks of today and the best cooks use them individually in sauces, emulsions, foams, and baking.
No matter whom you ask, when it comes to cooking, the process of preparing eggs is a delicate matter. The unique character of the egg is found in its unusual food chemistry. The egg is more complex than it might originally appear. It is composed of proteins and water primarily, but has several components that make it an interesting ingredient to crack (no pun intended)! The shell is primarily a porous, protective layer of calcium carbonate that houses the white (albumen) — mostly water with some protein — and the yolk — mostly nutritious protein with a little fat and water and a very magical chemical: lecithin (the secret to emulsification). The proteins and the lecithin in eggs contribute both to its versatility as an ingredient and also its stubbornness. Too much heat and your egg is rubbery, not enough whipping and your white is not stiff… Nevertheless, we have found CVap technology to be very good for cooking eggs in all methods. Due to the ability of CVap to maintain and control precise temperatures, we have been able to demonstrate remarkable results in cooking eggs to distinct, precise end-point temperatures.
We have been working on cooking eggs in our CVap kitchen. The poached egg test graphs below show some of our results from the test runs on pasteurized eggs. We found that 156 + 2 was the best setting for poached eggs in the shell; the yolks were a nice “custard-like” consistency, unlike the 145 + 0 where they hadn’t coagulated as well. Because we know that egg whites typically coagulate between 140 and 145 while the yolks coagulate between 145 and 149, the 146-degree end temperature for the 156 + 2 eggs proved to produce a great result. Of course, there are variables to consider (size of eggs, temperature of eggs when placed in the oven, etc.), so you may need to tweak your settings to get ideal consistency.
We will continue to work on eggs and will share those results with you as well. In the meantime, if you have any questions or comments, do not hesitate to leave us a comment.
There are 100 ways to cook an egg, and whether they are center of the plate or part of a cake or custard, there are so many ways to serve them.