Loading...The best scrambled egg in Thermomix: Irresistibly fluffy and quick to prepare
A perfect Sunday breakfast without a hot, creamy scrambled egg? For most foodies, something unimaginable. However, the reality on the stove is usually very different: a brief moment of distraction and the egg remains dry, rubbery or sticks to the bottom of the pan. Traditional preparation requires constant stirring and precise heat control, an first thing in the morning stressor that is absolutely unnecessary.
With the scrambled egg in Thermomixthis culinary game of chance is a thing of the past. Your ally in the kitchen is responsible for exact temperature control and continuous stirring, allowing the egg mass to set evenly without ever drying out. The result is an incomparably fluffy and creamy scrambled egg that tastes like a five-star hotel and is guaranteed to turn out perfect every morning.
Whether you want to improvise a quick weekday breakfast or are looking to impress your loved ones with a nice weekend brunch: this method revolutionizes the way you prepare egg dishes. Relax and unwind while your food processor creates the perfect consistency.
The best scrambled egg in Thermomix
Why this recipe is trending: The “Discover” factor
The demand for healthy recipes, rich in protein and at the same time simple for well-being, is at all-time highs. This scrambled egg in Thermomix It fits perfectly with the modern and healthy lifestyle of the DACH region, as it is naturally high in protein and low in carbohydrates.
In addition, preparation in the glass stands out for its maximum energy efficiency compared to preheating large pans on induction or glass-ceramic hobs. By specifically using a gentle temperature, the egg is gently cooked, optimally preserving valuable vitamins and nutrients. A real energy breakfast to start the day perfectly!
Professional tips from the chef: EEAT and guarantee of success
To achieve absolute perfection, small details are key in the scrambled egg in Thermomix. Many users complain that the egg mixture sticks to the bottom of the glass. The secret to avoiding this lies in strictly respecting the 92°C limit and adding the fat right at the beginning.
For this recipe, it is essential to use the mixer accessory, also known as the butterfly. This accessory is responsible for continuously introducing air into the egg mixture, which makes the texture incomparably creamy and light. Another pro tip: add a splash of cold milk or sparkling mineral water. Carbonic acid expands when heated and provides the ultimate boost of fluffiness.
If after cooking there is some egg stuck to the blades, simply fill the glass with warm water and a drop of dish soap and activate the prewash mode (batter or universal setting). In this way, cleaning is done in a matter of seconds.
Ingredients and creative variants
For the classic basic version of the scrambled egg in Thermomix You only need a few ingredients, but high quality:
- 6 fresh eggs (size M or L, ideally organic quality)
- 40 g liquid cream (or milk for a lighter variant)
- 20 g soft butter (for an unmistakable aroma)
- 1 pinch of salt and freshly ground black pepper
- Optional: Fresh chives to decorate
Do you want to vary the recipe? Here are three great options:
- For children: Add 30 g of finely grated Gouda cheese along with the eggs. The cheese will melt deliciously into the mixture.
- Tasty variant: Cut 50 g of bacon into cubes and brown them previously in the glass (without the butterfly, 3 min / 120°C / left turn / speed 1) before adding the rest of the ingredients.
- Gourmet variant: Just before serving, fold in some smoked salmon or a knife tip of truffle butter with your spatula.
Step by step instructions
Carefully place the butterfly (mixer accessory) over the blades. Place the 6 eggs, 40 g of cream, a generous pinch of salt and a little pepper into the glass. Close the glass and place the beaker.
Parameters: 15 sec / speed 3.5
Open the lid and lower the ingredients to the bottom with the spatula. Add the 20 g of butter in small pieces. The butter ensures perfect binding during the cooking process.
Parameters: With no specific time, continue directly to step 3.
Program the exact cooking time now. By stirring gently at a constant temperature, the egg sets perfectly without being dry. Remove the beaker during this process so that excess moisture can evaporate.
Parameters: 6 min / 92°C / speed 1 (If the egg is still too liquid, prolong 1-2 min more).
Remove the scrambled egg immediately from the glass, otherwise the residual heat from the stainless steel will continue to cook the egg. Serve it on previously warm plates, sprinkle with fresh chives and enjoy it hot.
Parameters: Serve immediately.
“Scan-and-Cook” Quick View
| Passed | Ingredients / Action | Time | Temperature | Speed / Accessory |
|---|---|---|---|---|
| 1. Beat | Eggs, cream and spices in the glass | 15 sec | No temperature | Speed 3.5 with butterfly |
| 2. Enrich | Add pieces of butter | – | No temperature | Lower with the spatula |
| 3. Cook | Let the egg mixture set | 6 min | 92°C | Speed 1 (without cup) |
Frequently asked questions (FAQ)
Can I also prepare scrambled eggs in the TM5 or TM31?
Yes of course! This recipe for scrambled egg in Thermomix It works exactly the same way on the TM6, TM5 and TM31. Since the glass sizes and heating levels are regulated identically, no adjustments are necessary.
Why does the egg stick to the bottom of the glass?
This usually happens if the eggs are used straight from the refrigerator and the butter is not evenly distributed. Ideally, use ingredients at room temperature and make sure to set the temperature exactly at 92°C. Higher temperatures inevitably cause burning.
What is the best way to clean the glass after preparing the eggs?
Never rinse the glass directly with hot water, as this causes the egg white to coagulate and stick. Instead, use cold water for a coarse first rinse and then activate the „Prewash“ mode with warm water and dish soap.
Can I freeze already cooked scrambled egg?
We strongly recommend consuming the scrambled egg always freshly made. When frozen and subsequently thawed, the egg loses its spongy structure, becomes watery and noticeably loses its flavor.
How can I double the portion for more people?
You can easily prepare up to 10-12 eggs in the TM6. Also use the butterfly in this case. Increase the cooking time to about 8-9 minutes and check the consistency from time to time through the lid opening.
