Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Salads => Topic started by: achookwoman on December 18, 2015, 01:29:14 am
-
This recipe is my Xmas gift to all Forum members. It is easy, can be prepared before hand, has WOW factor and is very tasty.
This recipe is for 4, as entrée, although I originally had the egg on top of a smoked Duck salad at Beebe's in Bendigo. The trick is to keep the yolk soft. This is not difficult when the eggs are steamed in the TMX.
If serving immediately as an entrée, prepare a leaf salad on individual small plates. This could also be made as a main with 2 eggs as a vegetarian meal.
There are 4 stages to the recipe.
1. Make the crumb, ( this can be done several days ahead. )
30 g Porcini dried mushrooms
45g Panko crumbs
Place mushrooms and grind, 25 seconds/ speed 10
Add Panko crumbs and mix 5 seconds/ speed 5
Put aside
2. Cooking eggs
Into TMX bowl place 500 Mls of cold water, place basket into bowl.
Place 4 eggs straight from fridge into basket.
The time will depend on size of eggs.
Small eggs 11 minutes.
Medium (60/ 66g ) 12 minutes
Large 13 minutes.
Cook on 100/ Speed 1
When cooked place immediately into bowl of iced water for 15 minutes.
Peel eggs.
3. Coating eggs
Into 3 individual bowls place
3/4 cup of plain flour, a little S and P
1 egg beaten with 1/2 teaspoon water
Crumb mix
Dip each egg into flour, then egg , then crumb. Make sure egg is well coated. Place aside.
Heat 1 1/2 cups of oiI in a small saucepan . Test with a little pinch of crumb to see that it bubbles quickly.
Lower a coated egg on a perforated strainer into hot oil and roller around. It will only take a few seconds to brown.
Remove and drain on paper towel.
Repeat process.
Serve on Salad.
Notes.
I have changed the cooking times as i found that commercial eggs have a thicker and harder shell than home grown eggs that i used. therefore they need longer cooking and this should make peeling easier. i would suggest a test run.
Porcini mushrooms can be replaced with other dried mushrooms.
Choose a salad base with a mild creamy dressing so as not to detract from egg.
Eggs may be double coated to give a thicker crust.
I have read that after all eggs are cooked, that they can be stored for up to a week in a sealed container in the fridge. Then warmed gently in oven, before serving. I haven't tried this.
-
Thank you Chookie, that looks wonderful. So are they warm on the outside and cold on the inside?
-
Thank you Chookie, that looks wonderful. So are they warm on the outside and cold on the inside?
Yes, but not really cold. Ral says that this is the only way to eat eggs. ,!
-
That is amazingly clever Chookie. Thank you.
-
That is amazingly clever Chookie. Thank you.
l
Not really Cookie. I was surprised at how easy it was.
-
Thank you Chookie.It looks amazing :-* :-* No wonder Ral thinks this is the "bees knees"
You are a very clever cook 8)
-
Really clear and easy instructions Chookie, thankyou. I will try these, they sound really good. :D
-
Thank you Chookie, they look amazing. I must to try them in the new year..
-
Thank you Chookie they look great, its something I've been meaning to make now I have your great instructions.
I wonder how these would go in the air fryer.
-
Hi Jen, I also was wondering that. They are only in the hot oil for about 10/ 15 seconds so I think that the AF might take too long. ( and therefore cook the yolk. However I would give it a go.
-
Chookie, thanks for sharing this amazing looking recipe. I am planning on serving it at a dinner party on Saturday night. I am going to have a trial run tomorrow. I have both home grown eggs and shop bought so I want to test times. I sometimes find fresh home eggs to be very hard to peel, so thought shop bought might be better as unlikely as it would seem?? I was just wondering if you think it would be alright if I steamed and crumbed the eggs prior to serving and then fried them at the last minute? Thank you, Lesley
-
You are right, Lellyj (good to hear from you again, by the way). The very freshest eggs are harder to peel, if I am doing something with hard boiled eggs I either put my freshest eggs aside for a week or so or else buy eggs from the market.
-
The difference seems to be in the shells. Home grown eggs seem to have thinner shells. This recipe is probably best with bought eggs.
Lellyj, best to do a trial run. This is a spectacular recipe but not easy.
-
Well my trial run was successful. Phew! Onward and upward!
-
That's great Lellyj, your guests will be impressed.
-
Perfect Lellyj 8)
-
Congratulations Lellyj. That looks fab.
-
It looks wonderful Lelly. :)
-
Thanks all for your lovely comments. After my encouraging success with my trial run I went ahead with my plans to cook these for our dinner party. I needed 12 eggs (10 to serve and 2 for emergency)--I'm not willing to reveal how many eggs I went through in order to end up with a perfect dozen! BTW don't try and cram 10 eggs in your steaming basket all at once. The eggs don't cook evenly (well...derrr!!! Silly me!) In the end I found if I cooked and chilled a batch, then I could peel that lot while the next lot were chilling. It was interesting that even within the same egg carton, some eggs reacted differently to the steaming process. I actually found that slightly smaller eggs were easier to work with as some of the bigger eggs "flopped" and broke up when I was peeling them. I peeled all the eggs and refrigerated them and then crumbed them and fried them just before serving. Once you have the eggs cooked correctly, the rest is easy! I served them atop of Duck Caesar Salad. Now for the twist. The dishes were served at what we like to call our "Gourmet Dinner Party". We have a group of 5 couples who usually meet twice a year to have dinner together. One couple does cocktails and nibbles, one entrée, one main course, one dessert and the next couple--breakfast. We have been meeting for more than 12 years! When it is your turn to host the event, you get to pick the theme. My crazy husband picked the theme--total darkness!! You read that night, although drinks were served outside, and our entrée couple insisted on candlelight so that we could peel the prawns they served, main course and dessert were served in complete darkness! My husband spent the day removing our bedroom furniture, setting up dining furniture in our bedroom (because it has really heavy curtains) and masking over the skylights etc so that our room could be made absolutely dark. He also replaced our ensuite lights with red globes and taped over peoples fitbits so they didn't emit any light! Then he provided night vision goggles (ebay) for the servers. The result was hilarious!! I don't think we'll do it again, but it was definitely different as a one off!!
I chose salad as a main course as I wanted something that was already cut up, easy to eat and with a lot of textures. I wanted to do the egg as I was trying to think of something that would pop or squirt when people bit into it! I do think that some of the appeal was lost as you couldn't see the egg oozing when you bit or cut into it (most people chose to eat with their fingers), but the egg certainly provided a sensory element to the dish. With regard to the recipe, I would encourage others to try it, once you have the eggs peeled, the rest is easy. Thanks so much, once again, Achookwoman :D :D
I took a photo very hurriedly and it's a bit blurry, but I'll attach it anyway. Also I have put in a pic of my silly husband and his night vision goggles!!
-
And a great time was had by all! Your DH certainly went to a lot of trouble removing all your bedroom furniture Lellyj. I'm glad your course was successful.
-
It sounds as though you had a fun time Lellyj. ;D
-
Lelly, what fun. Glad the eggs were OK. I agree with you that once steamed and shells removed the rest is easy. I like your point about the smaller eggs. I also had a few floppy ones. These were the large home grown ones. I have to congratulate you for doing so many.
My rejects made lovely curried sandwiches.