- Parsley to taste
- Shallots to taste
- 20-50 g Butter
- 750 g Boiling (or hot) water
- 2-5 eggs
- Salt to taste (Optional)
8Recipe is created for
Put Parsley and Shallots into . 2-3 seconds at Speed 7.
Add Butter to , 2 minutes at 100C speed 1.
Prepare Varoma tray with baking paper. Tear of a piece long enough to cover the entire tray, wet and scrunch, line the tray, making sure you have an edge all the way around to stop egg going off and also keep the vents clear. See Pictures.
Carefully pour sauted herb/butter mix onto the baking paper. Try and do it evenly if possible.
Rinse out and fill with 750g hot or boiling water, set to Varoma temp 10 minutes, speed 1. Leave MC in place to speed up the heating process. You only need to leave it until it reaches Varoma temp, this will vary depending on whether you have used hot or boiling water.
While water heats, in a jug or bowl, lightly beat eggs with a fork. Add salt if desired.
Carefully pour eggs over herb/butter mix. Very gently mix with fork (or a spoon) making sure you do not tear the baking paper.
Once water has reached Varoma temperature, place assembled Varoma on top of . Set timer for 6 minutes.
Use baking paper to carefully roll egg to form an omlette (pictured in preperation steps). Or break egg apart with a fork for a more scrambled egg look.
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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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