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Blade Cover Poached Eggs


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Ingredients

4 portion(s)

Blade Cover Poached Eggs

  • 4 eggs
  • 1800 g water, If hot, will speed up recipe
  • 1 tablespoon white vinegar, optional

Extras

  • Blade Cover
  • Paper towel
  • Individual cups/containers
  • Fine mesh sieve, optional
  • 6
    15min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Fit blade cover according to instructions - ensure high waves are over high blades, and that it is pushed down fully.
  2. Fill TM jug with water (hot or boiling will speed up the recipe) approximately 1800g, or between the 1.5l and 2lt marks on the side of the jug.
  3. Put on MC, set water to boil - 12 mins, 100°C, ,
  4. While water is boiling, break eggs into individual cups or small bowls.
  5. If eggs have a lot of thin watery egg white surrounding them, you can strain using a fine sieve, and then place in cup. (This will help reduce the wispy, shaggy egg look)
  6. Add 1 tablespoon of vinegar to water.
  7. Once water has boiled (it may take more or less than the 12 minutes, depending on starting temperature), remove MC and adjust timer for 5 minutes, and drop temp to 98°C, )
  8. Get ready, with your eggs, slotted spoon and paper towel near your Thermomix
  9. Once timer gets down below 4 minutes, gently tip your eggs, one at a time, into the water, a few seconds apart
  10. When done, remove lid, and lift out each egg, with the slotted spoon and place on paper towel, before plating up.
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Tip

If your eggs are not super fresh, the egg white might be starting to thin and get watery. If you strain this off, your egg will be neater.
Fresh eggs have firm whites, so are always the best choice for poached eggs.
The addition of vinegar to the water helps set the whites, however, if you have very fresh eggs, or have strained them, it isn't really necessary, as they will have enough 'body' to set naturally.


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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Comments

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  • I finally got my blade cover and made these today....

    Submitted by catherine9999 on 21. April 2021 - 10:32.

    I finally got my blade cover and made these today. Perfect poached eggs! Thankyou for this recipe.

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  • Followed every line of this recipe and it was...

    Submitted by Cass-A on 23. February 2021 - 12:13.

    Followed every line of this recipe and it was perfect! First time I've ever successfully poached an egg in my life and I'm thrilled. My egg was perfection.

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  • You have brought my love for poached eggs back! So...

    Submitted by rnei1210 on 3. November 2020 - 07:07.

    You have brought my love for poached eggs back! So easy and no fuss. They were cafe quality!

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  • I always make poached eggs on the stove, where I...

    Submitted by Tegs16 on 15. September 2020 - 10:20.

    I always make poached eggs on the stove, where I can keep an eye on the egg, feel them when ready etc.
    Since finding this method, I haven't used my stove for poached eggs since - perfect, every time!!

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