Varoma Deli Chicken Eggs with Garlic Mayonnaise

This takes the boring old poached egg to a whole new level and easily cooked in the Varoma. This is a great dish for a special breakfast, brunch or a lazy Sunday night dinner. It sounds like a strange combination, but it really works and we regularly have our eggs this way.  

The famous Deli Chicken is from Real Meals. The amazing  failsafe garlic mayonnaise is from Failsafe foodie and works perfectly with the eggs, using her ingredients and the instructions from the Thermomix ECB. See the link for the traditional method of making it.  I used 4 large individual silicon cups, but you could probably do it with smaller ones, just cut down on the amount of chicken and choko. The reason I use the big silicon cups is because I like a generous amount of chicken and choko in each serve and I also add the egg whites left over from the making the mayonnaise into the cups, I don’t like to waste anything!

Makes 4 poached eggs.
Diced Deli Chicken
4 Eggs
4 egg whites (use from mayo eggs)
4 teaspoons pouring cream

Firstly, start preparing the silicon cups by giving them a light spray with failsafe spray oil and placing them in the Varoma bowl. Fill the bottom of each cup with some deli chicken.
Use a vegetable peeler and peel strips of choko and arrange over the chicken.

Crack an egg and pour it over the top of the chicken and choko. As you seperate the next 4 eggs putting aside the egg yolk for the mayonaise, pour one of each of the egg whites on top of the whole egg. So each cup has a whole egg and one egg white. Place one teaspoon of cream on top of each egg.

Next make the mayonnaise.
The garlic Mayonaise.
80mls (4 Tbsp) hot water
1 tsp sugar
3/4 tsp citric acid
4 egg yolks, at room temperature
1-2 cloves garlic
2 cups of canola oil (or your favourite failsafe oil)
salt to taste

In a small bowl mix the hot water, sugar and citric acid.(this is making the lemon juice substitute).
Place garlic into TM bowl and chop for 5 seconds on speed 9. Scrape down sides with spatula.
Insert butterfly. Place egg yolk, salt, and 1 ½ tablespoons of the lemon juice substitute in TM bowl. Mix for 1 minute on speed 4.
With blades still rotating on speed 4 and MC in place, slowly drizzle the oil into the lid. (note: blades must be turning before you you begin putting the oil in). Add oil at a steady pace – not too slowly or quickly. Take 4 – 6 minutes to add the oil.
Once the Mayonaise has finished, set aside.
Place 500g of water into TM bowl. Place Varoma bowl on top with the eggs in and cook at Varoma Temperature speed 3 for 15 minutes. Turn the cups around half way, (I find they cook quicker on the edges near the middle, so rotating them ensures they cook evenly) then cook for another 7 minutes.

Serve eggs on your favourite toast with a generous dolop of the garlic mayonaise on top. I also like mine with a serving of pear chutney.




  1. Looks great! I’ve never thought of poaching eggs in those silicone cake cases. Brilliant!

  2. This sound delicious how long would the mayo last for in fridge?

    • Hi Toni, Apparently the mayo can last in the fridge up to two weeks, it is a favourite here and it goes with everything so it doesn’t usually last that long, lol. Personally I usually try to use mine up within a week by making pasta or potato salads with it.

  3. Thanks for all your recipes. Have you every tried making half the mayo quantity? Do you think that would work?

  4. Would this work without the sugar or citrus/citric acid?
    Thanks! 🙂

    • Hi Kristy, I haven’t tried making it without the sugar and citric. The citric as a lemon re-placer is what makes it taste more like a real mayo and the sugar to balance it. Give it a go without and see how it goes, please let know the results. Enjoy! 🙂

Speak Your Mind