Adding golden turmeric powder to poached eggs is an easy way to add rich antioxidant and anti-inflammatory properties to your breakfast, brunch, or lunch.
If you are not adept at making poached eggs yet, this is a good time to learn! The method of poaching eggs doesn’t requires any fat for cooking like fried or scrambled eggs do, and there’s no need to mess with the shells, like with boiled eggs.
I am always surprised by how many of my friends have never tried making poached eggs. It is easy. I promise!
The learning hurdle is tiny, and once you pass it, you will be wondering where poached eggs have been all your life?
How I Learned To Make Poached Eggs
I learned years back when I had the honor of cooking hundreds of poached eggs a day as a weekend brunch cook at a farm-to-table restaurant.
We specialized in fancy eggs benedict-type creations that featured local produce and artisan meats on English muffins, along with the poached eggs and homemade hollandaise sauce.
Me and the eggs necessarily became one, together with a very large shallow pot, filled with barely simmering water and white vinegar.
With one hand, I’d crack the eggs straight into the liquid, then move on with the rest of the fixings for the dish.
I’d come back to the eggs 3-4 minutes later, and they’d be perfect. All I had to do was fish them out with my slotted spoon into a holding dish to await final plating.
The individual shapes of the eggs could always be admired, since the vinegar in the water naturally keeps the whites attached to their respective yolks, no matter how many eggs you crack in. Shapes vary, but it doesn't affect the taste any.
In my opinion, the margin of error is very forgiving for a medium cooked egg. I am talking about one that still has some runny egg yolk to play with.
So you see, there is nothing to be afraid of when making poached eggs. A pot, a bit of vinegar, a slow rolling boil, and an egg. Three minutes later—or so—your perfect egg is ready to eat.
In this version of poached eggs, we add turmeric powder to the cooking water so the eggs become deep golden yellow, like the setting sun.
The eggs take on a mildly pungent and bitter flavor from the turmeric that is the perfect complement for our vegan hollandaise sauce.
What's In The Vegan Hollandaise Sauce?
This vegan hollandaise sauce is full of flavor and nutrition for vegetarians, with nuts, good quality olive oil, fresh lemon juice, nutritional yeast, a bit of hot sauce, salt, and pepper. That is it.
You’ll need at least four hours to soak the cashews and almonds that form the base for the sauce, but overnight is also okay.
Soaking enlivens the nuts, enhances their nutritional value, and makes the hollandaise sauce nice and creamy.
Next, you blend the nuts into a fresh nut milk. Fresh nut milks are waaaay better for you than a packaged product.
However, you could try using a prepared nut milk in lieu of the homemade, and I bet it would work.
Olive oil provides the emulsification for the sauce, and since the sauce is not heated to high temperatures (or at all), go ahead and use your best quality extra virgin olive oil.
You’ll also add fresh lemon juice. I jump at any opportunity to enjoy lemon. It is good for digestion, increases metabolism, and is mildly detoxifying.
The final key ingredient in our vegan hollandaise sauce is nutritional yeast.
The nutritional yeast is optional for our sauce, but including it brings complexity to the flavor of the sauce, as well as the elusive-for-vegetarians Vitamin B12. More on this in the next section.
The final minor ingredients in the sauce are your choice of hot sauce, salt, and pepper. Simple stuff.
What Is Nutritional Yeast?
For those who have not explored an exclusive vegetarian diet, you may not be aware that getting enough Vitamin B12 can be a challenge for vegetarians.
The popular nutritional yeast brand by Bragg (as well as others) is fortified with Vitamin B12, and it has a long history of use as a food-based supplement for vegetarians and vegans.
Nutritional yeast is different from the type of yeast used in baking, as it undergoes a heating and drying process that renders it inactive.
The high protein food tastes a bit yeasty, but also cheesy, thus it's often used as a substitute for cheese by vegans. (It is also great on popcorn.) In fact, you may just find yourself sprinkling it on everything.
12 Ways To Enjoy Turmeric Poached Eggs & Vegan Hollandaise
There are so many ways to add turmeric poached eggs and vegan hollandaise sauce to your meal.
You can enjoy it any way that strikes your fancy. Below I have 12 suggestions for you.
I absolutely love poached eggs on a good quality sourdough toast, eaten with a knife and fork. Since the bonus hollandaise sauce is made with good quality olive oil, I don’t butter the toast.
Or since it is hollandaise after all, how about enjoying it with the turmeric poached eggs on an English muffin, as is traditional?
Or if you are into grain bowls, healing bowls, and the sort, turmeric poached eggs and vegan hollandaise make for a natural focal point.
This hollandaise sauce also serves as a stellar all-around sauce. Have it on steamed vegetables, such as broccoli and cauliflower. Or on roasted carrots, radish, turnip, etc.
Or, Oh! How about this sauce on roasted asparagus? Or on potatoes cooked any way?
If you like things simple, I used to enjoy a creamy sauce like this on short grain brown rice with feta cheese and avocado.
I also mentioned earlier that this sauce could be a healthy substitute for butter on toast, and it could.
I also imagine it as a vinaigrette, especially for a pasta, potato, or vegetable salad.
Or as a way to turn turmeric cauliflower slabs into a vegetarian meal with rice and braised greens.
The simplicity, and pleasing tang of your leftover sauce will definitely make its way into your menus.
It will last in the fridge for at least a week, so go ahead and fully enjoy it.
RECOMMENDED FOR YOU:
Turmeric Cauliflower Slabs —GET RECIPE
Turmeric Poached Eggs With Vegan Hollandaise
For the nut milk
- ¼ cup cashews,
soaked for 4 hours (see notes)
- ¼ cup almonds,
soaked for 4 hours (see notes)
- ½ cup water
Remaining ingredients for the sauce
- ¼ cup good quality extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons nutritional yeast, (optional)
- ¾ teaspoon hot sauce, of your choice
- ½ teaspoon Himalayan pink salt, or to taste
For the eggs
- 2 cups water,
(fill to 2 inches)
- 2 large eggs, at room temperature
- 2 teaspoons turmeric powder
- 1 tablespoons white vinegar
For the garnish
- 1 teaspoon fresh herbs
Make the vegan hollandaise
- Strain almonds and cashews and rinse with cold water at least twice. Blend almonds and cashews at high speed in a blender with ½ cup water for one minute until finely blended. Strain through a sieve to remove the almond skins. Reserve the nut milk. You should have about 1 cup.
- Add strained nut milk back into the blender with olive oil, lemon juice, optional nutritional yeast, hot sauce, and salt. Blend at medium-high speed for 30 seconds, until smooth and creamy. If it isn't emulsifying, you can try adding a little more olive oil and blending more.
- Taste the sauce. You should be able to taste sour from the lemon, salt, and a hint of spice from the hot sauce. If it too thick, add some liquid, either lemon juice or water. If it is too thin, add more olive oil.
Make the poached eggs
- Bring 2 inches of water to a boil in a small saucepan. Add vinegar and turmeric powder. Reduce temperature to medium. It should be boiling gently; not vigorously.
- Crack your first egg into a separate small bowl, then gently pour it into the water. Give the pot a little shake to prevent the egg from sticking. Follow the same procedure with your second egg.
- Cook for 2-3 minutes until the whites are set, but the yolks are still runny. Lift the eggs out with a slotted spoon.
- Enjoy the hollandaise at room temperature, or heat the hollandaise slightly and gently on the stove, or you can try 10-20 seconds in the microwave. The traditional way is to use a double boiler. Do not bring the sauce to a boil as it will ruin the olive oil.
- Enjoy turmeric poached eggs with vegan hollandaise any way you like. See the section above for 12 suggestions.
- If you desire a low-carb option, consider enjoying your poached eggs with Turmeric Cauliflower Slabs, Caramelized in Ghee.
- For a hint of beauty, and lively flavor, garnish the hollandaise with your favorite herbs, or consider toasted pumpkin seeds.
First, I love your blog. It is informative.Unfortunately, my hollandaise did not come out creamy. However, it tasted great and it paired beautifully with the Dal Tadka. I plan on making the poached eggs tonight.
Hi Amaury, Thanks for your comment, and for letting me know how it went with this recipe. I love that you tried it with dal, and that you'll make the poached eggs. You might have gathered I do love those. As for the creaminess, I haven't had that experience. I wonder if you made the nut milk or used package milk, since a packaged milk would likely be thinner? Or maybe your blender wasn't fast enough to emulsify. Was it runny? After your comment I went through and adjusted the instructions to make them more clear. Hopefully I didn't confuse before. Take care, and thanks again for reaching out!
Hi Andrea! LOL! I was going to mention that it probably was my blender, but decided not to mention it because I thought I most likely left a step out. It probably was my blender, I do have an old cheap one, which I feel is a good time to replace. Is there one you would recommend?
Hi there, So funny! You are the second person that I am recommending blenders to this week! They are such handy kitchen tools! For you, I just added the Indian Mixer/Grinder to my shop page (been meaning to for a while). If you are serious about cooking Indian food, then this is the one you need. If you want something smaller, then the 3.5 cup, or 5 cup Kitchen Aid choppers are also nice and versatile. See my Shop Page for the details. http://www.butteredveg.com/shop-buttered-veg/shop-kitchen-equipment/