As someone who has been vegan for near on a decade, I’ve never really missed eggs. It’s only because a newbie vegan said they were missing them, that I even considered making them.
I can’t take all the credit for this. I got a lot of inspiration from the internet on ways to make this actually happen.
Also because of where I live, lots of fancy ingredients just aren’t available here. I wanted to make a poached egg any one, anywhere could make. I’m also unable to eat the Vegg due to production methods. (Made in the same factory as crustacean products which I am allergic to.) With that in mind, here are the ingredients for the yolk:
120 ml water
1 teaspoon of vegetable stock powder
1 teaspoon of cornflour
1/2 a teaspoon of turmeric
2 tablespoons of nutritional yeast
1/2 a teaspoon of English mustard
1/2 a teaspoon American mustard
1 tablespoon of vegan butter (I used Vitalite.)
Blend everything in a food processor, except the butter and pour into a hot pan. Turn the heat off and melt the butter into the mix straight away. Drain into a small bowl and leave to cool.
Ingredients for the white:
600 g of firm silken tofu
3.5 tablespoons of arrowroot powder
2 teaspoons of vegan gelatine powder (I used vegan non-sweetened powder.)
1/4 teaspoon of salt. (If you can get black salt, even better.)
Blend all the ingredients until entirely smooth. Now get your poaching device and fill it with the white mixture. Make a well in the middle and fill with yolk. Depending on the size of your device, 1 or 2 heaped teaspoons. Cover the yolk with white until it isn’t visible and drop device into boiling water.
Cover the pan with a lid so the top is also cooked. (For about 15 minutes.)
The first egg was actually crap. Why? I put the yolk in whilst it was still warm.
The second one I thought I’d cracked (no pun intended) so I served it on spinach, maple bacon and an English muffin. It fell apart because I only cooked it for 8 minutes.
Then I made this little diamond. 15 minutes, gently simmered and lovingly turned onto a plate without breaking.
The yolk is thick and mustardy, just like a chicken’s egg. The white is soft but bouncy. It’s also not as fatty as an egg because you are not adding much fat, but it is still high in protein and B12.
I left some of the 6 I made, in the fridge and heated one up for later. Although it fell apart a bit, it was very tasty with a home grown herby freekah salad.
I hope this helps anyone craving chicken’s eggs as a new vegan and changes the lives of those of us long term vegans who never dreamed this would be possible.
(N.B I know it doesn’t look pretty. What do you want? A perfect vegan egg? Hahahahhaaha! 😛 )