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Preparation time
0min
Total time
0min
Portion
2 portion(s)
Level
easy

Ingredients

  • 2 litres water
  • 4 eggs
  • 1/2 portion Hollandaise Sauce, p59 EDC
  • 2 dash Worcestershire sauce

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Recipe's preparation

    60/60 Egg Shooters
  1. Place just under 2 litres of water in Thermomix bowl, set time to 60 min, temperature to 60°C, speed 2 (this will preheat water)

  2. Load eggs into steamer basket. As soon as water gets to 60°C, stop machine, put steamer basket in water, close lid and reset machine for 60°C, 60 min, speed 2. (While waiting you can prep for the Hollandiase Sauce)

  3. After cooking, place eggs into prewarmed thermoserver.  Make Hollandaise following Every Day Cookbook, page 59

  4. Crack an egg into a shot glass (always cook spare eggs in case you make a mess)(best method to crack them is to tap a crack with a knife, 3/4 around the shell)(this is the hardest part, the white and yolk are very soft).  Top each egg with a dollop of Hollandaise Sauce and a dash of Worcestershire sauce.  

  5. Down in 1

Thermomix Model

  • Appliance TM 21 image
    Recipe is created for
    TM 21

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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60/60 Egg Shooters

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