Thanks Bron, We usually start with cold water and cook for 65 mins. That must be the most beautiful egg I’ve ever seen!! There are no US distributors. haha….wow! I’d love having one at home, so am quite jealous. These are pre-packaged, dried mashed potatoes, one tablespoon of which is enough for one cup of sauce. Guess we haven’t had this product in the US, but there were some links, so I guess it’s possible. Thickening may reduce the sauce, and make changes in the taste and flavor as well. When the TimeStick alarm sounds, check the eggs. It's not a science project! That egg looks so perfect I could cry! I believe that time is precious and anything that can save me time is a keeper. When you combine these starches to the sauce, and heat it, they swell and make a thickening gel. Hey hey Shirley… it’s your lucky day… they DO have Thermomix in Singapore too! Will do regularly now in my thermie. Only a small quantity can thicken your sauce without altering its taste and color. It can take the place of Hollandaise in a dish, but is very obviously something else. A single yolk can absorb liters of fat, if you started with a bit of liquid before adding the butter. only thing I ask, gimme! . Thanks for the recipe. Hi Paul – My eggs were straight out of the fridge when I made the poached eggs… At 47 minutes were the eggs still not cooked? The way I see it, it’s one step away from giving the ingredients to a chef and getting them to make it for you. i think cooking it this way isn’t cheating at all. Is it cheating to learn, experiment, play and enjoy preparing food even more than before? , Bottled hollandaise sauce is just wrong! ( Log Out /  With no disrespect to the end product or your blog post but given your context, wouldn’t using a device like a Thermomix be considered cheating? It was surprising that a few days ago I got not one, but three different calls from a company trying to arrange a time for me to receive that cancelled washing machine. That slow cooked poached egg looks just wonderful! Just curious if anyone has done more than four eggs in the basket at one time? I really must look into this thermomix. My philosophy is simple, using the thermomix is just another way to cook. Wow, that egg is beautiful. When there are 8 minutes left, tip each little cube, one by one. They are supposed to be runny though. There are however, some great everyday uses, too. It is not cheating. One learns something every day, Trissa. Might be best to put eggs in the basket & then add water to 2 litre mark , Thanks! I’ve never seen a thermomix in action before this post. If I wanted to whip some egg whites I could place it in a bowl and beat like crazy using a wire whisk. Change ), You are commenting using your Twitter account. I love my Thermomix – and yes, I do have two… but I earned one, and bought one. Preparation time. Hoping to make it for 8 people this coming weekend! yumm! I don’t think there was any compromise here at all. I’ve been reading your posts with recipes using thermomix & every time, without fail I end up having thermomix envy! still trying to get the hang of cooking a poached egg. If you don’t feel like doing too much for cooking, just make this easy sauce, and pair it with the recipe of your choice. Shhh, it’s not cheating if you don’t tell anyone! That brunch dish looks professionally made! Too thick = too much butter. More recently, I’ve discovered that the thermomix is one of the best ways to slow poach eggs. Call in the next 30 minutes and you’ll receive this set of steak knives. It's a slow poached egg! Do you make the hollandaise first and just reheat it? Make hollandaise every day at work, add some dijon mustard, make sure the egg yolk, lemon juice, mustard and seasoning is well whisked. Wish I could taste your perfect rendition! Fill the thermomix bowl just below the 2 litre mark. Despite my telling them that I had cancelled the order the calls still kept coming. Enter your email address to subscribe to this blog and receive notifications of new posts by email. I had never heard of a thermomix before,..thanks for introducing it to me!! It does allow you more time, energy and motivation to try other foods, and I love the point about needing to understand the (food chemistry) principles to be able to convert a recipe. The fat absorbability of hollandaise is not limited by the yolk emulsifiers, but by the available water. Only a bit of the white was slightly runny and was the yummiest egg EVER!!!!! For the Poached Eggs Get the same amount of egg yolks, heat gently over a bain marie, and whip in about 2g of soy lecithin (can be easily bought at a health food store) and then pour in all of the melted butter, whip, and voilà, instant hollandaise sauce. Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs. The eggs are poached in their shells for around 40 minutes and then cracked - you get the perfect consistency - restaurant quality ALL the time! Perhaps that it an unwritten egg law that I unwittingly violated. Its like the queen of all kitchen gadgets. Hi Judy Only recently developed that I like them now. Being a rich cream sauce, Hollandaise sauce can be thickened by adding egg whites to it. Change ), You are commenting using your Facebook account. There are a few important things to consider to getting your eggs perfect. Just tried the eggs – fantastic!! The current society doesn’t give us a lot of spare time to cook and bake like the olden days. Here is the link to the recipe Trissa. I’m not going to go into all the great things you can do with this machine, you can read all about it  over the internet, but some resources can be found here, here and here. I then added half a stick of butter but it melted very slowly. I could stand infront of a stove over a bain marie to make a velvety smooth hollandaise , or I could drizzle some warm butter into a running blender that has some egg yolks to create this sauce – or I could chuck everything into the thermomix and eight minutes later I’m done. Using the butterfly attachment, cook the mixture at 90c for 8 minutes on speed 3. Hollandaise sauce is one of the fastest and easiest sauces to make. Use for Eggs Benedict and steamed asparagus, and it’s also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops. For the Hollandaise suace, I used 3 yolks and 1 tbsp of lemon juice, put into a sauce pan and began cooking on low heat. Hi there – you can definitely use the egg whites – it’s just my preference to remove it – plus it is a bit runny so some of it falls of when slow cooking at the 47 minutes. Your method is slightly backwards though; egg-and-fat emulsifications (Hollandaise and its family, mayonnaise and its family, etc) work much better when you omit the acid at the beginning, and use it at the end to adjust flavour and texture. Poached Egg and Hollandaise on the Thermomix. Xanthan or pectum gum can be added directly to the sauce, while agar or guar gum will need to be mixed with water first. I have a question though? Tomislav’s Basmati Risotto with Prawns, Thermomix Poached Eggs (predictably perfect!) So if a gadget helps to speed up the cooking time, why not? As the sauce heats up, the water in it evaporates and it becomes thicker. And they still call themselves chefs. Make sure your butter is clarified and use more, the clear yellow is the fat which thickens and the milk solids will thin it out, nice warm temperature. This makes me sad, I love the whites, (as well as a good, runny yolk) and wonder if you’re applying this to any poached egg, or just the ones done on a low temp over 47 minutes? The best hollandaise sauce recipes that are easy to make and perfect for both brunch and dinner dishes. Hope that helps! There are consultants all over Australia… all you have to do is ask at thermomix.com.au. Make a dough or smooth paste with butter and flour, make small balls with this mixture, and add to the simmering sauce one by one until you achieve the required consistency. The 2 main reasons a Hollandaise sauces breaks or is runny is because either 1) the butter was poured in too fast and/or 2) the butter wasn’t hot enough. Although there are countless variations of this sauce, all you need is the velvet smooth texture, and a delicate tang. […], I’m about to try this…and will put the eggs in my pre-warmed Thermoserver to stay warm while I make the hollandaise . You mentioned that the egg whites aren’t meant to be used. Too thin = not enough butter or the mixture isn't emulsifying. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Hollandaise sauce is one of the fastest and easiest sauces to make. Also slightly bland so will also concoct a vinegar/wine/onion reduction as well. I made hollandaise in the Thermomix this week. Voir plus d'idées sur le thème Sauce hollandaise recette, Sauce hollandaise, Recette. Lovely pics! Monday came and we were dealt with the news that it would take six weeks to receive a new one. And no, it’s not cheating to find something that makes things easier in the kitchen w/out compromising quality. 4 egg yolks 130g butter, chilled and cut into cubes {recipe says unsalted butter, I never use it} 20g freshly squeezed lemon {about half a lemon} sea salt and black pepper to taste. All these recipes have been tried and tested by us and our guests (we like a good dinner party too!). I am sure in time, people will also come to embrace how easy it is to use the thermomix. To thicken Hollandaise sauce you can also simmer the sauce without bringing it to a boil. You want to cheat at hollandaise? cant tell you how many times i’ve lost an egg in the blundering waters of my pot. Separate egg yolk from the egg white, add sauce to the egg white while whisking it, and mix well. But I do think the fact that it can make a perfect poached egg and hollandaise alone is worth it. Preparation time 15min. *kisses* HH. Today i have boiled the kettle and used half from the kettle and half from the water jug, the temp registered as 50°©…. Note that the sauce looks a bit thinner, Great job Trissa, you’re really showing me up….hahahaha…I did try it when you asked, and had minimal success, the timing is the thing. If made in the last 48 hours and all packed into jars, can it be recooked on the stovetop in the hope it will thicken with further cooking and actually become jam? Oh well, I’d definitely go with the thermomix if it makes life easier =P, Wow, a slow poached egg in a Thermomix would make any weekend breakfast worth staying home for! Change ), You are commenting using your Google account. I was concerned as most of the time my eggs turn out slightly over or slightly under.. unfortunately that is only determined when its too late! In addition, I have learned a great deal about the fundamentals of cooking science, because in order to create my own recipes, it has been necessary to first research and gain a true and deeper understanding about what makes the recipe ‘work’ before attempting to convert it to Thermomix. Ever seen!!!!!!!!!!!!!!!! Of simmering water or try this – thanks for the poached eggs in the us a stick of but. 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