Ingredients
- 2 litres water
- 4 eggs
- 1/2 portion Hollandaise Sauce, p59 EDC
- 2 dash Worcestershire sauce
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Down in 1
60/60 Egg Shooters
Thermomix Model
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Recipe is created forTM 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.
Comments
Awesome!! Thanks for the recipe
Cooking from scratch www.arwensthermopics.com
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