Slow-Poached Eggs in the Thermomix

Ingredients

• 4 Eggs (Use whole eggs in their shells; the source indicates they may be taken straight from the refrigerator.)
• 2 L Water (Fill the Thermomix bowl just below the 2-liter mark, place the eggs in the steam basket, then add more water until the 2-liter mark is reached.)

Steps

1. 1

   Fill the Thermomix bowl with water to just below the 2-liter mark.

2. 2

   Place the four eggs, still in their shells, into the Thermomix steam basket.

3. 3

   Add more water to the bowl until the 2-liter mark is reached, then cover the Thermomix with its lid.

4. 4

   Heat at 60°C for 43 minutes on speed 3. The eggs should remain in their shells throughout cooking.

5. 5

   Remove the steam basket from the Thermomix. Gently crack the tops of the eggs and tip the contents of each egg into a small saucer.

6. 6

   Serve the eggs immediately. The source discusses serving them with hollandaise, but does not provide a complete hollandaise recipe in the available text.

Notes

The available source provides the slow-poached egg method but not a complete hollandaise recipe. It states that the eggs are cooked in their shells at 60°C for 43 minutes and served immediately. The author also notes that the eggs can be briefly run under hot tap water before cracking if they need warming while the sauce is prepared.

Nutrition per serving

• breakfast
• brunch
• vegetarian
• Thermomix
• poached eggs
• low-temperature cooking
• gluten-free