Ambiano TX-103O Manual Del Usuario página 8

Omelet Maker
If additional poaching cycles are needed, refill the omelet plates so that each one contains
40 mL of water for each new batch. Repeat the above steps until you have poached all of
your eggs.
When you are finished poaching your eggs, switch off from the power outlet and then
unplug the appliance and allow the water in the plates to cool. Carefully empty the omelet
maker by turning it on its side, over a sink.
Wipe off any excess water from the cooking plates and lid with a damp cloth, so that the
omelet maker is clean and dry for its next cooking operation.
Egg Benedict
• 2 poached eggs
• 1 English muffin or slice of bread
• 50 g shaved ham
• 1⁄2 cup Hollandaise sauce
• Hollandaise sauce (yields 1 cup)
• 2 egg yolks
• 1 tablespoon white wine vinegar
• 1⁄2 cup melted butter (lukewarm)
• Freshly ground black pepper
Instructions:
To make the sauce, fill a small saucepan halfway with water and bring it to the boil. Turn
off the heat. Place the egg yolks and vinegar into a stainless steel mixing bowl and place
on top of the saucepan (Bain-marie style), whisking until the mixture is thick. Slowly add
the melted butter as you whisk.
If the sauce is too thick, add a small amount of hot water to thin it out.
Lightly toast the English muffin or bread. Place the shaved ham onto the muffin, then top
with the poached egg. Cover the egg with the hollandaise sauce and finish with freshly
ground black pepper.
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