Homemade Vegan Poached Egg
Ingredients
Egg yolk
- 1/2 cup soy milk
- 1 1/2 tbsp fine corn flour
- 1 tbsp nutritional yeast
- 1/4 tsp turmeric
- 1/4 tsp black salt (kala namak)
- 1/2 tsp English mustard
Egg white
- 1 cup silken tofu (~200g)
- 1 tbsp fine corn flour
- 1 tsp agar agar powder
- 1/4 tsp black salt (kala namak)
- 2 tsp soy milk
Preparation
Blend all the yolk ingredients together and pour the mixture into a saucepan on medium heat.
Whisk while the mixture thickens for a couple of minutes.
Remove from heat and pour into a bowl to cool and set, then set aside.
Clean and dry the blender for reuse.
Blend all the egg white ingredients together for a couple of minutes, scraping the sides and shaking to ensure everything is combined and very smooth.
Coat the inside of each egg poacher with vegetable oil.
Spoon 2 tablespoons of the egg white mixture into each egg poacher and make a dent in the middle.
Mix the egg yolk mixture and spoon 1 tablespoon into the center of each egg white mixture.
Cover the egg yolks with a little more egg white mixture.
Bring a large saucepan to a simmer with roughly 2 inches of water, ensuring the water comes halfway up the egg poacher cups when placed in.
Place the egg poachers in the simmering water, cover with a lid, and simmer for 10 minutes.
Gently remove the egg poacher cups from the water and carefully spoon out the poached eggs onto your serving dish.
Serve immediately and enjoy.
Tips
These poached eggs are delicate and should be handled carefully, with placement attempted only once to avoid breaking.
