60/60 Egg Shooters

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Recipe's preparation

60/60 Egg Shooters

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)

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)

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

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.  

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