Eggs in a glass with the Thermomix® work so well because the Varoma distributes heat evenly from all sides. We have been making them for Sunday brunch for years, because the yolk stays soft and jammy rather than hard as it would in a water bath. Pulling the cling film completely taut across the top and pressing it firmly down the sides is essential, otherwise condensation drips into the jar.
We place four heatproof jars in the Varoma and cook at speed 1 for 25 minutes. The yolk stays creamy while the white sets firmly. With classic poaching in a saucepan the white often sets unevenly, but inside the jar that does not happen.
Eggs in a Glass with the Thermomix®
Ingredients 0 / 8 ✓
- 50 g Parmesan
- 20 g butter
- 300 g creamed spinach frozen
- 2 small potatoes peeled and cooked the day before
- 4 egg
- 1/4 tsp salt
- 1 - 2 pinches hot smoked paprika
- 800 g water
Instructions 0 / 6
-
1
Grate the Parmesan.
Add Parmesan to the mixing bowl and grate for 10 sec / speed 10, then set aside.
-
2
Warm the spinach.
Add 10 g butter to the mixing bowl, add the creamed spinach and heat for 6 min / Varoma / speed 1. Add the Parmesan and mix for 5 sec / speed 3.5.
-
3
Dice the potatoes.
Meanwhile, cut the potatoes into small cubes. Grease the jars with the remaining butter and distribute the potatoes evenly inside.
-
4
Add the eggs.
Spoon the spinach on top, then add one egg to each jar. Crack each egg into a cup first, then slide it gently into the jar. Season with a little salt and paprika. Seal the jars with cling film, pulling it completely taut across the top and pressing it firmly down the sides. Rinse the mixing bowl.
-
5
Steam.
Add water to the mixing bowl, place the Varoma on top, set the jars inside and cook for 25 min / Varoma / speed 1.
-
6
Serve.
Carefully remove the jars from the Varoma and serve warm.
Tip: The jars are very hot when you take them out. Do not place them directly on a cold surface, as this may cause them to crack.
Video
Nutrition per serving
Cup first, then jar
Crack each egg into a cup first, then slide it gently into the jar. This prevents a bad egg from spoiling the whole portion. It also keeps the yolk centred on top of the spinach. Tipping directly from the shell into the jar often sends the yolk to one side, where it cooks faster.
Use potatoes from the day before
Dice cooked potatoes from the day before and use them as the base. Freshly cooked potatoes are too soft and fall apart when diced. Cold potatoes hold their shape, cut cleanly and give the jar some structure. The 25 minutes of steaming time in the Varoma is enough to heat them through.
Creamed spinach, not leaf spinach
We use frozen creamed spinach because it is already bound and does not release water. Fresh leaf spinach gives off liquid during cooking, which runs into the egg and dilutes it. Creamed spinach stays compact, forms a stable layer and holds the yolk securely in place. The 6 minutes at Varoma temperature and speed 1 in the mixing bowl thaw it through and blend it with the Parmesan and butter.
Grease the jars
Grease the jars with butter, otherwise the spinach sticks to the sides and is difficult to spoon out. We spread the butter thinly up the walls using a piece of kitchen paper. Too much butter makes the dish greasy, too little does nothing. A thin coating is all you need so that the contents come away from the glass cleanly.
Pull the cling film tight
Pull the cling film completely taut across the top and press it firmly down the sides. If the film has wrinkles, condensation collects in the folds and drips into the egg when you lift the jars out. That dilutes the yolk and makes the surface watery. Tightly stretched film lets the condensation run off to the sides.
25 minutes at Varoma temperature
The 25 minutes are calibrated for a soft, jammy yolk. At 20 minutes the white on top is still runny. At 30 minutes the yolk becomes firm and crumbly. If you prefer a hard-set yolk, extend the time to 28 minutes. Cooking time also depends on the size of the jar: smaller jars cook faster, larger ones need the full 25 minutes.
Grate the Parmesan fresh
Freshly grated Parmesan has a more intense flavour than ready-grated from a packet. The 10 seconds at speed 10 are enough to grate it finely. The Parmesan also helps to bind the spinach and gives it a savoury note. Ready-grated Parmesan often contains anti-caking agents such as potato starch, which affects the flavour.
Do not place on a cold surface straight away
Do not place the jars directly on a cold worktop or cold plate after cooking. The sudden temperature change can cause them to crack. We place them on a folded tea towel or a wooden trivet. After 2 to 3 minutes they have cooled down enough to move safely.
Serve warm
Eggs in a glass are served warm, not cold. When cold, the yolk becomes firm and the spinach goes lumpy. If you want to prepare them in advance, place the jars after cooking in a warm water bath at 60 to 70 degrees. They will stay warm for up to 30 minutes without the egg cooking any further.
Goes well with: Baguette and rocket.
We also like to serve eggs in a glass alongside boiled eggs from the Thermomix® as a variation on the brunch table. Coloured Easter eggs from the Varoma are a great addition too. For brunch, our egg liqueur with whole eggs also works well as an aperitif.
