Poached Eggs
Making poached eggs in the Thermomix, my way, is simple and easy. The result is a delicious and healthy dish that everyone will love. That wonderful little white package with golden oozy goodness inside is hard to resist!
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Equipment
- TM31, TM5 or TM6
- Small sieve
Ingredients
- 4 large eggs fresh
- 1800 grams tap hot water
- 40 grams white vinegar
Instructions
- Insert simmering basket into Thermomix bowl. Add tap hot water and vinegar and bring to the boil. Use kettle mode, 100° for TM6. Set time to 10min/100°/speed 0.5 for TM5 and TM31. When temperature reached 100°, stop.
- Meanwhile, crack each egg into sieve and strain for ten seconds. Place strained eggs in separate small bowls.
- When water reaches 100°, working quickly so water temperature does not drop too much, gently drop eggs into basket, wrapping the last of the white over the yolk for each egg. Place eggs in different corners of the basket.
- Cook 3 1/2 mins/100°/speed 0.5 or to your liking. (I cook 3 mins for 1 egg, my preference)
- Using a spider or slotted spoon, remove eggs and drain on kitchen paper.
- Serve as desired.
Notes
- Cook from 1 - 4 eggs using this method
- Cooking Times
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- Soft yolks: Cook the eggs for 3 minutes, the whites will be just set are but the yolks are still runny.
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- Medium yolks: Cook the eggs for 3 and a half minutes, the whites are set and the yolks are partially set but still slightly runny in the centre.
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- Hard yolks: Cook the eggs for 4 to 5 minutes, until both the whites and yolks are fully set.
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- To cook now and serve later, remove from Thermomix when cooking time is up and pop into very cold water. Eggs will last in the fridge for 4-5 days, just make sure they're in fresh, cold water in a sealed container. Reheat for two - three mins in very hot tap water.
- Serve with Hollandaise sauce for a special Sunday breakfast.