Ultimate Vegan Poached Egg

Pete Welsh
Transitioning over to being vegan, one of the things I missed most was poached eggs. They were a regular breakfast for me. I have tried several versions of vegan eggs in cafes, but have always been left less than impressed. So, I decided that my only option was to create the perfect vegan poached egg.
You will be amazed at just how close this recipe comes to creating the perfect poached eggless egg.
Best of all, these eggs are high in protein and have 0% cholesterol.
The main ingredient that gives them that unique egg flavour is the Black Salt (KALA NAMAK). Without this one ingredient, the taste will not be the same – you can find this at your local spice store.
So, let's get cracking.
Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, Dinner, Lunch, Side Dish, Snack
Cuisine Australian
Servings 6 eggs


  • Blender or stick blender
  • Poaching cups or poaching pan


  • For The Yolk
  • 1 1/2 cups steamed butternut pumpkin
  • 1 tbsp cornflour
  • 1 tsp black salt (Kala Namak)
  • 1/4 cup water
  • For The White
  • 300 g silken tofu drained
  • 1 1/2 tbsp cornflour
  • 1 1/2 tsp agar agar
  • 1/4 tsp black salt (Kala Namak)
  • 3 tsp plant milk
  • 2 tsp extra virgin olive oil to lubricate the poaching cups/pan


  • 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.


It is important to make sure you use Kala Namak and not any other salt. Without it, the eggs will not taste like eggs. 
Keyword Black salt, Cholesterol free, kala namak, plant based, poached egg, vegan egg