a couple of weeks ago, wenty took me sean's kitchen to have tapas. the most delicious dish was the simplest..sort of....it was called eggs and chips. the chips were slices of parcooked potatoes fried, and the eggs were "cooked at 60 degrees celcius for an hour". i asked the waitress about it and she said the eggs were cooked very soft and formed the sauce for the chips. i ventured further to ask if the eggs had been cooked in the thermomix....she said they were cooked in a thermo something.....
well, today, i tried cooking my eggs like that, and they were the best soft boiled eggs i have ever had. the egg white was all opaque, but soft, runny soft. i then tried cooking the eggs a bit more at 70. these were also very good. i set the thermomix on for an hour and left it to go and ice some cupcakes. i think this is really the way to go if you want to do lots of reliable soft boiled eggs, and i don't think i'd mind doing them this way in future - by the time i finished mucking around doing things in the morning, the eggs would be done to my liking.
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2 comments:
Love your blog, philosophy and thesis on the egg boiling. For the Thermomix, how much water do you put in for cooking 60 minutes?
thank you, joeneke. you add enough water to cover the eggs. happy thermomixing!
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