Perfect eggs, every time

With precise heating and time control, Thermomix® cooks your eggs exactly as you like them. Here are a few tips to help you make the most of this ultimate convenience food!

As easy as boiling an egg…

Hard-boiled when you wanted soft-boiled, runny yolks with undercooked whites … It’s so hard to tell when eggs are cooked! Thermomix® takes the guesswork out of boiling eggs, giving you perfect results, every time. First, choose extra large eggs (700 g/per dozen) straight from the fridge – different sized eggs will yield different results. If you like your eggs with runny yolks and firm whites, why not try out the Egg mode. Once you find your perfect setting you’ll be rewarded with consistently reliable results, without having to hover over a pot of boiling water.

Using Egg mode

• You can cook between 2 and 6 eggs directly in the mixing bowl.
• After placing the eggs in the mixing bowl, fill with water to the 1 litre mark.
• Use extra large sized eggs, taken directly from the refrigerator.

Just pick your desired cooking point and Thermomix® TM6 prepares the eggs exactly how you want them. Like magic!

Eggs for breakfast, lunch and dinner

Eggs are a classic breakfast option. How many recipes have you already tried? To explore beyond the standard recipes search on Cookidoo® for breakfast egg recipes: search for “eggs” and filter on “breakfast” to try something new at breakfast.

If you're a fan of poached eggs, it's just got easier with the blade cover. It's a cracker of a recipe so get poaching.

Have you tried making a steamed omelette in Thermomix? First, layer the Varoma tray with baking paper. Trace around the Varoma tray and then cut out the baking paper. Crumpling the paper under running water makes it easier to adhere it to the Varoma tray so that it fits well, leaving the vents on the sides open for steam to circulate. This method is described in the recipe for the Soufflé omelette with hot smoked salmon.

Soufflés make an impressive starter, and Thermomix® makes it easy to whip them up. Try the Salted caramel soufflés.

Effortless desserts

Sabayon, or Zabaglione… this restaurant-style dessert is easy to make at home in Thermomix®. It has a rich and creamy texture, which needs careful and constant attention when cooked on the stove, but Thermomix® will cook it perfectly every time. Custards, crème anglaise and lemon curd become quick desserts in Thermomix®. Serve with a few shortbread biscuits or as part of a more elaborate dish, and see your guests’ eyes shine in anticipation.

Are raw eggs safe to eat?

Recipes with raw eggs, such as mayonnaise or tiramisu, should be kept in the fridge, and consumed in a very short time after making. Take care to avoid serving raw eggs to vulnerable groups such as elderly people, very young children or anyone who is unwell.

Eggs and Thermomix® are made for each other

Find more egg recipes