With precise heating and time control, Thermomix® cooks your eggs exactly as you like them. Here are a few tips to help you make the most of this ultimate convenience food!
Hard-boiled when you wanted soft-boiled, runny yolks with undercooked whites … It’s so hard to tell when eggs are cooked! Thermomix® takes the guesswork out of boiling eggs, giving you perfect results, every time. First, choose medium eggs (53-63 g) that have been in the fridge – large eggs or room temperature eggs will give different results. If you like your eggs with runny yolks and firm whites, follow the basic recipe’s instructions and set the time to 11 minutes (the recipe gives instructions for all preferences). Once you find your perfect setting you’ll be rewarded with consistently reliable results, without having to hover over a pot of boiling water.
Let’s start with breakfast - eggs are a classic choice for the first meal of the day. How many recipes have you already tried? There’s so much more to eggs than poached, boiled and scrambled! Try searching on Cookidoo® for breakfast egg recipes: search for “eggs” and filter on “breakfast” to discover some new and exciting breakfast ideas. From eggs with bacon and roasted peppers to steamed mushroom and egg pots, there’s something for everyone.
Have you tried making a steamed omelette in Thermomix®? First, line the Varoma tray with baking paper. Trace around the Varoma tray and then cut out the baking paper. Crumpling the paper under running water makes it easier for it to adhere to the Varoma tray so that it fits well, leaving the slots on the sides uncovered for steam to circulate. This method is described in the recipe for the Courgette Omelette, which can be adapted to your family’s preference.
And it’s not just breakfast! Recipes that showcase eggs can be enjoyed any time of the day. If you’re hosting a dinner party, soufflés make an impressive starter. Whipping the mixture up is effortless with Thermomix®; try the quick cheese soufflés, where the whole eggs are used so there’s no need for separating.
Sabayon, or Zabaglione, is an indulgent restaurant-style dessert made with egg yolks. With a rich and creamy texture, it needs careful and constant attention when cooked on the stove. With Thermomix® however, it’s cooked perfectly every time. If you’re looking for dessert inspiration, consider preparing vanilla custard or lemon curd, then serving with homemade shortbread biscuits. Stress free for you and impressive for your guests; just wait for the compliments to roll in.
Recipes with raw eggs, such as mayonnaise or tiramisu, should be kept in the fridge, and consumed shortly after preparing. Take care to avoid serving raw eggs to vulnerable groups such as elderly people, very young children, pregnant women or anyone who is unwell.
