1
Add Water
Fill exactly 500 g cold water into the mixing bowl of your kitchen machine.
2
Weigh Eggs
Insert the simmering basket, activate tare / scales, and weigh in all eggs together.
3
Select Temperature
Set to Varoma / Steaming mode (use the Varoma attachment for more than 7 eggs).
4
Cool Down Immediately
Once finished, remove the basket and immediately rinse eggs under ice-cold water.
1
Bring Water to Boil
Bring plenty of water in your pot to a rolling boil (eggs must be fully submerged).
2
Gently Lower Eggs
Gently lower eggs one by one into the boiling water using a tablespoon.
3
Start Timer Immediately
Reduce heat slightly so water gently simmers. Start the timer right away.
4
Ice Bath Shock
Once timer beeps, remove eggs immediately and rinse thoroughly under ice-cold water to stop cooking.
💡 Fine-Tuning Tip: If your appliance, stove or pot slightly differs, simply enter seconds in the fine-tuning box.
🏔️ Why do eggs take longer at altitude? Water boils at lower temperatures at higher elevations (e.g. ~98°C in Munich or 95°C in the Alps). Cooler boiling water/steam means heat transfers slower into the yolk, so the timer automatically compensates with extra seconds.