Poached Eggs for a Crowd (the Strainer Method)

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The best tool for poaching eggs is a Chinese colander.   This one from Winco is big enough to let you do up to 8 eggs at a time.  The holes let you strain the liquid part of the white (I do this part in the sink).  Then you gently lower the strainer into a large skillet with 1.5 inches of simmering salted water.  Any skillet with 11+ inch diameter will work with this strainer.  Depending on the shape of the sides, some 10 inch skillets fit it snugly too.  Cook for 4 minutes at a bare simmer, remove to the paper towel and test for doneness.  The yolk should feel like a water balloon.  The white should be set.  

To save the eggs for serving later, transfer them to a bowl of cold water and refrigerate.  The best way to rewarm is 15 min at 140F water.  If you don't have a way to maintain steady 140F, bring a large skillet of water to a simmer.  Take it off the heat.  Add the eggs and let them warm up for 4 minutes.

Mashed Potatoes (Video)

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Holiday Platter Presentation Tips (Video)

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Sautéed Apples
The best apples for this application are honeycrisp. I like to keep the skin on. Cut them in half, core, and cut into wedges. Set a skillet that can hold the apple pieces in a single layer over medium-high heat. Add enough olive oil to create a thin layer (1-3 tsp depending on the pan size). When the oil shimmers, add the apples in a single layer and cook until the first side browns. Flip and cook until the second side browns. Can be made ahead and rewarmed.

Turkey Breast Solution (Video)

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