[Poached Eggs]I've been a little bit intimidated by all of Julia's egg recipes - most involve poached eggs...
...but I was determined to make a
vegan version of even eggs...
..they were nothing short of incredible - just like real eggs - jiggly and soft - with a slightly firm 'yolk'...
...first I thought about the white part (now I've never really eaten poached eggs - so I'm going mostly on what I've observed) - it should be slightly gelatinous and jiggly - but firm enough to cut...
...and it should be white - so I mixed about 1/2 cup of soy milk (it's white) with about 1/2 cup of water - 1/2 teaspoon of agar agar and 1/2 Tablespoon of corn starch - just cooked until it starts to thicken...
...now, on to the 'yolk' - it should be slightly firm and a little bit starchy feeling - so I thought of a potato to fill that role...
...I just mashed it up with a little bit of turmeric (for some yellow colour) about 1 teaspoon of Earth Balance and a sprinkle of salt...
...mix until uniform...
...form into little 'yolk' shaped balls...
...then I needed some egg shaped forms - and I found a couple of spoons that I thought would work...
...I added a layer of the white gel and then popped the 'yolk' in the middle...
...and spooned on a little bit more of the 'egg white'...
...then I made my little croustades...
...see how perfect these eggs look - glistening and wiggly - I slid it off the spoon onto the croustade...
...topped it with some
Mayonnaise Verte... 
...and see - it cut perfectly...
...and the first bite was - well - delicious...
...and so were all the bites...
...it was a perfect brunch - and I'll definitely be making 'eggs' again...
...I made a little video to show you the cutting and how perfect these 'eggs' were...
I hope you try this and enjoy it as much as we did.
Substitutions:
well - the entire egg was a substitute and I used Earth Balance on the croustades instead of butter...
