Potatoes and eggs steamed in the Thermomix, finished with a lemon-skyr dressing.
50 minuntil ready
10 minhands-on for base batch
1 portionone main-meal portion
1 batchalso works cold
Use plain frozen potato cubes for steaming. Prepared chips and wedges are not suitable here.
Method
Set up the steamer
Weigh 350 g plain frozen potato cubes; do not thaw. Fit the mixing blade in the Thermomix bowl. For each one-portion batch, add 600 ml water. Fit the bowl lid without the measuring cup. Spread the cubes in the Varoma dish, leaving steam holes open. Put the whole eggs on the tray, fit the Varoma and its lid.
Steam
Set 30 minutes / Varoma / speed 1, normal blade direction. Lift the Varoma lid away from you and check the potatoes are hot and tender and the eggs hard-set. Remove the eggs when cooked. If the potatoes need longer, refit the Varoma lid and steam in 5-minute intervals at Varoma / speed 1. Check the water before continuing; allow at least 250 ml for each extra 15 minutes and never let the bowl run dry. Follow a longer packet cooking time when required.
Assemble
Cool the eggs under running cold water and peel. Stir the skyr until smooth, then mix in the lemon juice. Divide the potatoes, eggs and dressing into equal portions.
Make it lunch tomorrow
For lunch, cool and pack the cooked food promptly. Keep chilled during storage and transport. See the packing guidance below.
Settings are per batch. For 1 portion, prepare 1 batch. Split the ingredient totals between batches; keep the settings the same. Timings are starting estimates unless the programme sets them automatically.
Thermomix
Add 600 ml water for each one-portion cooking batch. Fit the bowl lid without its measuring cup, then the Varoma dish, tray and lid; leave steam holes open.
Manual steaming
30 min · Varoma temperature · speed 1 · normal blade direction.
If potatoes need longer
Remove cooked eggs. Check the water, add 250 ml for each extra 15 min of steaming, then continue at Varoma / speed 1.
Use fresh water for each one-portion batch. Keep below the 2.2 litre MAX line. Plain frozen potato cubes must be hot and tender throughout; extra cooking may be needed for larger pieces.
Estimated nutrition per portion and for the selected portions
Nutrient
Per portion
Total for 1
Calories
513 kcal
513 kcal
Carbs
78.8 g
78.8 g
Fat
5.8 g
5.8 g
Protein
38.6 g
38.6 g
Fibre
7.0 g
7.0 g
Copy macros includes the total for 1 portion. Estimates use ingredient weights in the stated preparation state. Optional extras are excluded; packet values may differ. How these are calculated
Reference values and assumptions
Plain natural skyr. Uses Arla Skyr Natural as a reference: 61 kcal, 10 g protein, 4 g carbs and 0.2 g fat per 100 g. Fibre is assumed zero for plain milk skyr, not declared on the label. Check your tub: brands, flavoured skyr and creamy versions can differ. Source
Lemon juice. Fibre uses the Matvaretabellen reference for lemon juice bottled; the other values retain the CoFID estimate. Source
Recipe notes
Use plain, unsweetened skyr. Nutrition uses Arla Skyr Natural as a reference; check your tub if you use a different brand or variety.
