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60/60 Egg Shooters



2 portion(s)

  • 2 litres water
  • 4 eggs
  • 1/2 portion Hollandaise Sauce, p59 EDC
  • 2 dash Worcestershire sauce
  • 6
  • 7
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    • Appliance TM 21 image
      Recipe is created for
      TM 21

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.  

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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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Add a comment
  • Awesome!! Thanks for the

    Submitted by ArwensThermoPics on 13. April 2014 - 21:38.

    Awesome!! Thanks for the recipe Big Smile

    Cooking from scratch  www.arwensthermopics.com

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