20200816_101529
Aaron Calder

Aaron Calder

Self Taught Chef, Blogger, YouTuber, Recipe Maker & Advisor.

About Me

Poached ‘Eggs’ Recipe

Who said vegans eat grass?!

Poached ‘Eggs’

It took me almost 5 years of being vegan before I got the courage to make a poached egg. Turns out it's fairly easy and if made in bulk you can keep a few in the fridge. It's not 100% the same as a poached egg but it's very close and a delicious alternative. Although some of the ingredients are a bit obscure they're used a lot in vegan recipes and last ages. I bought the agar agar about 2 years ago and have only used half.
Course: Breakfast, lunch
Keyword: egg free, eggless, poached egg

Ingredients

Yolk

  • 130 ml plant milk I used soya-unsweetened
  • 1.5 tbsp cornflour
  • 1 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1/4 tsp black salt important for egg flavour
  • 1/2 tsp English mustard

White

  • 200 g silken tofu – firm drained off water
  • 1 tbsp cornflour
  • 1 tsp agar agar helps it set
  • 1/4 tsp black salt
  • 2 tsp plant milk

Instructions

  • Place all the yolk ingredients into a blender and blend briefly until combined. Pour into a saucepan with the heat on medium. Gently whisk the yolk and wait for it to simmer. Simmer for 1 minute until thickened and turn off the heat. Pour into a bowl to cool and set.
    Rinse your blender and place all the white ingredients into it and blend for a couple of minutes. This part takes a little effort as the tofu needs to liquidize. I shook my blender cup to get everything combined and carried on blending. You want to end up with a thick, creamy mixture.
    Using poaching moulds or an egg poacher oil the cups to stop the egg sticking. Spoon 2-3 tablespoons of the white into the cups then using the spoon make a little well in each egg. Make sure you leave a base of white or the yolk will leak out (see video).
    Give the yolk a good mix and spoon in 1 tablespoon of the mix into the well of the egg white. Cover with a little of the white so no yellow can be seen.
    Bring to a simmer a pan filled with about 2 inches of water (enough to come up halfway of the poaching cups). Place the egg cups into the water and turn down the heat to a very gentle simmer. Cover with lid and simmer for 10 minutes.
    While the egg is poaching you can prepare the toast and other bits for your breakfast.
    After 10 minutes gently remove the egg cups from the water and using a dessert spoon, spoon out the eggs onto your toast. Serve immediately. Enjoy!

Author:

Self taught cook, Blogger, YouTuber, Recipe Maker & Advisor. Living with liver disease & healing through a vegan diet.

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