Poached Eggs
Poached eggs are a wonderful thing! Nothing quite beats that little white package that contains an oozy golden yolk. Perfection!
With a few tips, you too can poach eggs perfectly every time!
Making poached eggs in the Thermomix, my way, is simple and easy, and the result is a delicious and healthy dish that everyone will love.
Basic Rundown
- Fill the Thermomix with tap hot water and bring it to the boil (100 degrees)
- Crack each egg into a separate bowl, strain off excess whites.
- Slowly pour each egg into the Thermomix.
- Let the eggs cook for about 3-4 minutes, or to your liking.
- Scoop the eggs out of the water with a slotted spoon and place them on a paper towel to drain off any extra water.
- Sprinkle some salt and pepper on top and serve right away!
Bring water to the boil
- For TM6 select the kettle mode, and 100 degrees.
- For TM5/TM31, manually select 10 mins/100 degrees/speed 0.5. Watch the temperature climb to 100 degrees and manually stop.
Ingredients
Eggs: fresh is best. Older eggs result in messy whites and you often just end up with just an egg yolk! Fresh eggs have firmer whites and just hold their shape better.
Vinegar: helps set the whites. Don’t worry, you won’t taste it!
Using a Sieve
This is the one tip that I highly recommend, it works and consistently produces the BEST poached eggs. It gets rid of that watery white that creates all that cloudy mess.
By using a fine sieve (I use a tea strainer), you are left with the firmer white which will envelop the yolk, and create that snug little white package.
How long to cook the eggs?
The cooking time for poached eggs varies depending on how you like them done. Here are some guidelines for common preferences:
- Soft yolks: Cook the eggs for 3 minutes, the whites will be just set are but the yolks are still runny.
- Medium yolks: Cook the eggs for 3 and a half minutes, the whites are set and the yolks are partially set but still slightly runny in the centre.
- Hard yolks: Cook the eggs for 4 to 5 minutes, until both the whites and yolks are fully set.
It’s important to remember that the exact cooking time will depend on the size of the eggs and the heat of the water, how long it takes you to drop the eggs into the water etc. You may need to adjust the cooking time slightly to achieve your desired results. The best way to determine the right cooking time for your taste is to experiment a bit and see what works best for you.
I prefer a 3 minute poached egg. You don’t have to add on more time for more eggs.
If you plan to poach a batch of eggs ahead of time and reheat later, just keep in mind that reheating may firm up the eggs a little more as well.
What to serve with your poached eggs
Poached eggs are a versatile dish that can be served in a variety of ways, depending on your taste preferences and the occasion. Here are some popular options:
- Toast: Serve the poached eggs on top of toasted bread, either plain or with a spread like butter or avocado.
- Salad: Place the poached eggs on top of a salad of greens, vegetables, and other ingredients of your choice.
- Hash Browns: Serve the poached eggs with crispy hash browns for a classic breakfast or brunch dish.
- English muffin: Make Eggs Benedict by placing a poached egg on top of a toasted English muffin, then adding ham or bacon and a hollandaise sauce.
- Rice or pasta: Add poached eggs to a bed of rice or pasta for a simple and satisfying meal.
- Steamed vegetables: Serve the poached eggs with steamed vegetables like asparagus, spinach, or broccoli for a healthy and delicious meal.
These are just a few of the many ways that you can serve poached eggs. Experiment with different combinations and see what you like best!
Poached Eggs
Equipment
- TM31, TM5 or TM6
- Small sieve
Ingredients
- 4 large eggs fresh
- 1800 grams tap hot water
- 40 grams white vinegar
Instructions
- Insert simmering basket into Thermomix bowl. Add tap hot water and vinegar and bring to the boil. Use kettle mode, 100° for TM6. Set time to 10min/100°/speed 0.5 for TM5 and TM31. When temperature reached 100°, stop.
- Meanwhile, crack each egg into sieve and strain for ten seconds. Place strained eggs in separate small bowls.
- When water reaches 100°, working quickly so water temperature does not drop too much, gently drop eggs into basket, wrapping the last of the white over the yolk for each egg. Place eggs in different corners of the basket.
- Cook 3 1/2 mins/100°/speed 0.5 or to your liking. (I cook 3 mins for 1 egg, my preference)
- Using a spider or slotted spoon, remove eggs and drain on kitchen paper.
- Serve as desired.
Notes
- Cook from 1 – 4 eggs using this method
- Cooking Times
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- Soft yolks: Cook the eggs for 3 minutes, the whites will be just set are but the yolks are still runny.
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- Medium yolks: Cook the eggs for 3 and a half minutes, the whites are set and the yolks are partially set but still slightly runny in the centre.
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- Hard yolks: Cook the eggs for 4 to 5 minutes, until both the whites and yolks are fully set.
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- To cook now and serve later, remove from Thermomix when cooking time is up and pop into very cold water. Eggs will last in the fridge for 4-5 days, just make sure they’re in fresh, cold water in a sealed container. Reheat for two – three mins in very hot tap water.
- Serve with Hollandaise sauce for a special Sunday breakfast.