With using the Combi oven, we have found that we can duplicate in a better way, in a more accurate way, some of the techniques that are traditional. You can cook at exact temperatures for extended periods of time to control how quickly something is cooking. With eggs, I know that the white part of the egg coagulates at about 141 degrees. So if I put a raw egg just in the shell in the Combi oven, at 141 degrees at 100% humidity, it’s going to cook the whites perfectly, and the yolks won’t be cooked at all. So, if I want an over easy egg, if I am at a restaurant and we are serving breakfast, I can load up that Combi oven with eggs turned on to 141 degrees and then every time someone orders and over easy egg all I have to do is just crack it and put it on the plate, and I’m going to end up with the perfect over easy egg time after time.

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Chef Thom England from Ivy Tech shows you how to make the perfect egg time after time using the Combi Oven from Hobart.

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