The quail eggs that got away at the country club brunch

Back in 2011 I was running a Sunday brunch line at a country club outside Austin, 200 covers expected. The quail egg benedict was my special, and I stupidly parcooked all 400 eggs the night before, then tried to hold them in a water bath that wasn't set right. By service they were rubbery little bullets, so I had to quick-poach fresh ones in two huge pots while also juggling the omelet station, it took me 45 minutes longer than planned but the guests never knew. I still cringe thinking about the waste, has anyone else had a par-cook plan totally backfire on a busy day?

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