- 2 litres water
- 4 eggs
- 1/2 portion Hollandaise Sauce, p59 EDC
- 2 dash Worcestershire sauce
Recipe is created for
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
Accessories you need
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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