Equipment
- Blender or stick blender
- Poaching cups or poaching pan
Ingredients
- 1 ½ cups steamed butternut pumpkin
- 1 tbsp cornflour
- 1 tsp black salt (Kala Namak)
- ¼ cup water
- For The White
- 300 g silken tofu drained
- 1 ½ tbsp cornflour
- 1 ½ tsp agar agar
- ¼ tsp black salt (Kala Namak)
- 3 tsp plant milk
- 2 tsp extra virgin olive oil to lubricate the poaching cups/pan
Instructions
- Steam pumpkin until cooked then blend all of the yolk ingredients together with a blender or stick blender until it reaches a smooth consistency. Set aside.
- Drain the excess water from the tofu then blend together all of the white ingredients until a smooth consistency is reached.
- In a large pan, bring approx 2-3 cm of water to a gentle simmer.
- Using the olive oil, lightly grease each poaching cup to keep the eggs from sticking.
- Add two tablespoons of the white mixture to each poaching cup.
- Then gently spoon yolk into the centre of the white (approx 1 dessert spoon).
- Spoon 1 tablespoon of white mixture gently over top of the yolk to cover it.
- Gently place each cup in the water, being careful not to get the water in the cup, cover with a lid and simmer gently for 10 mins.
- Remove eggs from pan, run a knife around the top edge to break any seal from the poaching cup. Then turn the egg upside down on a piece of toast or directly on your plate.
- Serve with a pinch of Celtic sea salt, cracked pepper and chopped parsley.
Notes
It is important to make sure you use Kala Namak and not any other salt. Without it, the eggs will not taste like eggs.
