With heat and time control, Thermomix® cooks eggs exactly as you like them, every time. Given how nutritious eggs are they are the ultimate convenience food. Here are a few tips for how to make the best of your eggs.
Take the guesswork out of boiling an egg and eat it as you like it every time. First, choose medium eggs (53-63 g) that have been refrigerated – large eggs or room temperature eggs will give a different result. If you like your eggs with runny egg yolks and firm egg whites, follow the basic recipe’s instructions and set the time to 11 minutes precisely. The recipe gives instructions for all preferences. Once you find your perfect setting, you’ll be able to produce consistent results reliably and predictably, without having to hover over a pot of boiling water.
Eggs are a classic breakfast option. How many recipes have you already tried? To explore beyond Eggs Benedict, poached eggs and omelette, search on Cookidoo® for breakfast egg recipes: search for “eggs” and filter on “breakfast” to try something new at breakfast .
Have you tried making a steamed omelette in Thermomix? First, layer 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 to adhere it to the Varoma tray so that it fits well, leaving the vents on the sides open for steam to circulate. This method is described in the recipe for the Three egg French omelette , which can be adapted to your family’s preference.
Soufflés make an impressive starter, and Thermomix® makes it easy to whip them up. Try the Quick cheese soufflés , where the whole eggs are used, no separating required.
Sabayon, or Zabaglione… this restaurant-style dessert is easy to make at home in Thermomix®. It has a rich and creamy texture, which needs careful and constant attention when cooked on the stove, but Thermomix® will cook it perfectly every time. Custards, crème anglaise and lemon curd become quick desserts in Thermomix®. Serve with a few shortbread biscuits or as part of a more elaborate dish, and see your guests’ eyes shine with anticipation.
Recipes with raw eggs, such as mayonnaise or tiramisu, should be kept in the fridge, and consumed in a very short time after making. Take care to avoid serving raw eggs to vulnerable groups such as elderly people, very young children or anyone who is unwell.
