I'm hosting 10-12 people for dinner. One of my dishes features a poached egg for each diner. I have my poaching technique down and I feel confident in my abilities, but I have a couple technical questions.
I can comfortably poach two, maybe three eggs, at once.
1. Will it be a problem that some eggs will be sitting while I finish cooking the others? The first eggs cooked may sit for 15-20 minutes before getting in front of the guest. Maybe even more depending on the answer to the next question.
2. Do I need to change the water in between poachings or is it ok that it will get very cloudy? I don't usually use vinegar in the poaching water, but if I did, do I need to re-up the vinegar if I don't change the the water?
Thanks for your help!