Poached eggs are somewhat of a science for people. I’ve created two fuss-free methods to make the perfect poached eggs. You can try either of them but both are very simple Thermomix recipes that will get you going for breakfast. The whole egg method is perfect for large eggs at fridge temperature.

If you keep your eggs at room temperature, decrease the cooking time by one minute. If your eggs are smaller, again decrease the cooking time by another minute. If you are using the muffin mould method, you can use my perfect silicone muffin moulds which fit exactly into the Varoma dish and will produce the perfect results you need.

L I N K S
Get my silicone muffin moulds: https://thermishop.co.uk/collections/...

Learn how to make my English Muffins:    • Making Thermomix English Muffins | So...  

S O C I A L S
Instagram   / sophiaskitchen.world  
Facebook   / sophiaskitchenhome  
Pinterest https://www.pinterest.co.uk/sophiaski...

W E B S I T E
Blog: https://sophiaskitchen.blog/

S H O P
Worldwide: https://thermishop.co.uk
AU and NZ: https://thermishop.com.au

F I L M
Video and edit by Rebecca Munroe

R E C I P E
Ingredients

1300g water
4 large eggs
Olive oil or greasing

Method

Whole egg method

Place the water in the mixing bowl, add the simmering basket in and then carefully place in your eggs. Cook 19 Min. / 70 / Speed 4.
Once cooked, carefully remove the eggs from the basket. Crack the top and peal the shell away from the top of the egg a little bit. Pour the egg onto wherever you are serving!

Muffin mould method

Boil the water first with a kettle. Place the water in the mixing bowl. Heat 3 Min. / Varoma / Speed 2. Meanwhile grease a silicone muffin mould with oil and crack the eggs into it. Insert dish into the Varoma tray. Once the water is boiling, place the Varoma on top of the mixing bowl. Cook 6 Min. / Varoma / Speed 2. If you have smaller eggs, simply reduce the cooking time by 30 seconds.
Once cooked, remove the silicone muffin mould and, using a spoon, serve the poached eggs straight onto your toast.