Vegan Poached Egg
You might of heard of the saying ‘anything you can eat, I can eat vegan’, which is pretty much true - there’s literally a vegan replacement or plant based recipe for almost every food you can possibly think of these days, but a vegan poached egg was something I had never managed I find a recipe or alternative for. So I decided to take the matter into my own hands.
Poached eggs on toast are a beloved breakfast and brunch staple here in Australia, and I know many people who have told me eggs are the thing they would miss the most being vegan. In my opinion, why not just be vegan with the occasional eggs if that’s the only thing stopping you? But a 100% plant based egg is even better, of course!!
The best thing about this egg is that it not only looks, feels and tastes crazily similar to a real poached chicken egg, but it’s actually quite simple to make and doesn’t have a hundred and one different ingredients either. It’s completely cholesterol free, instead contains plenty of plant protein, vitamin A, calcium, antioxidants and fibre.
The real ‘eggy’ taste is thanks to black salt, or Kala Namak. This is something you may not have in your kitchen, but I highly recommend you get some because it really takes this dish, and other plant based egg dishes, such as tofu scramble, to the next level! You can find black salt at most health food stores, or online.
To make this recipe, you will also need an egg poaching cup, which you can find at most grocery or kitchen stores, or order online. I have also made it using a small glass placed in the simmering water instead of the egg poaching cup, which also works just fine.
This delicious vegan egg is best served (in my opinion), on my Best Ever Gluten Free Bread from my Ebook, or any bread of your choice, with smashed avocado, fresh rocket or baby spinach, and a generous sprinkle of black pepper. A perfect plant based brunch idea!
Make sure you tag me on Instagram if you try out this recipe, I’m already looking forward to seeing your vegan egg creations!
150g organic silken tofu
1/4 tsp black salt
1/2 tsp agar agar powder
100g pumpkin, cooked
1/4 tsp black salt
2 tsp lemon juice
2 tsp nutritional yeast
1/4 tsp black pepper
To make the egg white, blend silken tofu, agar agar and 1/4 tsp black salt until super smooth. Set aside.
Blend remaining ingredients until smooth to make the egg yolk.
Bring water to boil in a pot, then spoon about 1/4 of the egg white mixture into an egg poaching cup, making a little indent in the centre. Place 1 spoonful of the egg yolk mixture in the centre of the white, then top with another 1/4 of the egg white mixture to cover. Repeat to make a second egg.
Place the poaching cup into the simmering water and cook for about 5 minutes, until the white is firm. Remove from water and allow to cool slightly.
Serve! I love mine on top of avocado toast with black pepper and rocket.
This recipe makes two poached eggs.
If you don’t have an egg poaching cup, you can also use a small glass placed in the simmering water to make the egg in.
I highly recommend using black salt (Kala Namak) as it is what gives this recipe that true ‘eggy’ taste, however you can use regular salt in its place if you like.
I also recommend picking a variety of pumpkin that isn’t very sweet, such as Jarrahdale or butternut squash, otherwise the yolk ends up slightly sweet!