Japanese Wasabi Egg Salad

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Recipe's preparation

1. Using the egg boiler function on your TM6, fill bowl with 1 litre of water
Set to medium soft Cook for 10 minutes
2. Using the TM6 pour the mixing bowl contents into simmering basket and run cold water over the eggs to stop cooking
3. Peel eggs after they have cooled
4.Place wasabi mayonnaise & add extra wasabi paste in bowl blend 5 sec/speed 3

T5 & TM31 instructions
1. If using a TM5 or TM31 place simmering basket into your bowl with 500 ml of water and 6 eggs cook
18 Minutes / varoma temp / speed 2
2. Remove eggs carefully from and simmer basket with the aid of the spatula and allow to cool in cold water before peeling
3. Peel eggs after they have cooled
4. Place wasabi mayonnaise and wasabi paste into bowl blend 5 sec/speed 3
Wasabi Mayonnaise
Making the mayonnaise
1. Place a jug onto mixing bowl lid and weigh oil into it. Set jug aside
2. Insert butterfly whisk
3. Place egg yolks, vinegars, salt and wasabi paste into mixing bowl and whisk 2 min 30 sec/speed 4 whilst slowly pouring reserved oil onto mixing bowl lid and letting it
trickle into mixing bowl to emulsify.
4. Remove butterfly whisk.
Serve as needed or transfer mayonnaise into a sealable container and place into refrigerator until ready to use.
5. Add eggs to bowl 5 sec/speed 3
6. Add all ingredients to the bowl 5 sec/speed "Gentle stir setting"
7. Scrap down ingredients and mix again if required.