Vegan 'boiled' egg
Cooking time is really quick as well, all in all this shouldn't take longer than 35 minutes (including the time the egg whites need to set, preparations should only take a bit more than 15 minutes).
The idea for this recipe was on my mind for a long time. I've made other vegan egg recipes before which were quite similar in taste but not always as much in looks (you can find them in the breakfast section). So when I got the idea for a very real looking boiled vegan egg recipe that also tastes like an egg I was so excited I couldn't wait to make them. I was so impatient that I ordered large round moulds instead of egg shaped moulds as they were the only ones with next day delivery on Amazon.
But I think they still look quite real and the taste is great too. The nutritional yeast and the Indian black salt really give it a very eggy taste. I let two of my friends taste them yesterday. I was very anxious about what they said but they loved them and thought it really tasted like egg.
The consistency of the egg white was achieved by using agar agar which is a natural vegan gelatine obtained from algae. This makes it very similar to egg, although the egg white isn't quite as firm, so handle with care when you take it out of the mould.
This egg is definitely something people will talk about when you serve it at a party as a canapé for example.
And with around 8g of protein per egg they are on par with eggs in terms of protein content (1 large egg is 6g of protein, but I used quite a large 7cm diameter mould for my vegan egg).
It looked just like the real thing and so fresh on a bed of salad.
I added a bit of olive oil, salt (just a bit as the egg already has salt in it) and pepper on top.
INGREDIENTS (6 large eggs):
Vegan egg white ingredients:
- 2 packs of 350g silken tofu
- 250ml of water
- 5 tbsp nutritional yeast
- 4 tbsp agar agar
- 2 tbsp extra virgin olive oil
- 1 tbsp black salt (also called kala namak salt)
Vegan egg yolk ingredients:
- 1 1/2 tsp polenta (use the one that only takes up to 5 minutes to cook)
- 50g silken tofu
- 1/2 cup water
- 50g melted margarine
- 3/4 tsp turmeric
- 1/2 tsp kala namak salt
- 1/4 tsp garlic powder
- 1 1/2 tbsp nutritional yeast
Put aside 50 of silken tofu. You will need this for the egg yolk later.
Then put all vegan egg white ingredients into a blender and blend for at least 1 minute (this is important to make sure the agar agar granules are dissolved.
Then pour the vegan egg white mixture into a pan and heat up on medium to high heat for 5 minutes. Make sure you stir it all the time so it doesn't burn. Pour into egg shaped silicon moulds. Put into the fridge and let cool down for at least 20 minutes for it to set.
While this is setting clean your blender. Then melt 50g of margarine and put into the blender together with all other vegan egg yolk ingredients (make sure you use quick cook polenta that only takes 3-5 minutes, not the one that needs cooking for an hour or so!). Blend together for 1 minute.
Then repeat the same process as above: pour the vegan egg yolk mixture into a pan and heat up on medium to high heat for 5 minutes. Make sure you stir it all the time so it doesn't burn. Let cool down for a few minutes.
Check if the vegan egg whites have set. Take them out of the fridge and carve a hole in each of them (best doing that while still in the mould). Don't discard the spoonfuls of egg white, you can actually use them as a tasty bread spread later! Fill the holes you just carved out with the vegan egg yolk mixture.
All done! Sprinkle a bit of salt and pepper on top and serve on a bed of salad. Impress your guests and enjoy!
And if you like this recipe why don't you try my protein-packed eggless vegan egg salad.
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