Vegan eggs, what’s that?
I was sooo happy when I heard of this kind of vegan egg, it sounded too good to be true and I couldn’t believe it since if it’s this easy to make a vegan boiled egg they should be all over the stores. I was even happier when I after a few tries perfected the recipe I first heard about. Egg is one of the few things I miss from time to time, like in spinach soup and on the Swedish holidays when we almost always eat eggs, but I would never in my life even think about eating real thing. These vegan boiled eggs are by far the best replacement I’ve found so far and I’m absolutely positive they’ll be appreciated the next holiday the family is gathered.
When I first read about this kind of vegan eggs I was convinced it would be time consuming and complicated to make them, but the truth is they’re really easy to make and not time consuming at all! Both the ”egg white” and the ”yolk” are made of only five ingredients and are sooo easy to make. All you need to do is mix, boil and mash, nothing complicated and no master chef needed!
The most important ingredients are the black salt (or kala namak as it’s also called) that gives the ”egg” the eggy flavor and the agar agar that gives the whites the consistence.
I’ve used egg shaped molds since I wanted the result to be as close to real eggs as possible, but you can of course use whatever shape you feel like.
Why vegan eggs?
I often get the question ”why would you want to create something that’s so similar to something you would never eat?”. The answer for me is simple, even if I’d never ever eat meat or egg again that doesn’t mean that I don’t miss some dishes where for example egg is included, like the spinach soup. But can’t I use something else plant based? Sure I can, but honestly I haven’t found something that’s good enough to replace it with so up until now I’ve eaten the soup just as it is.
To have something similar to what you’re used to eat can also make the transition to eating a plant based diet a lot easier for some people, and if I can be a part of making it easier, I’m more than happy to help.
- 0,25 cups cubed extra firm tofu
- 0,75 cups water
- 1,25 tsp agar agar
- 0,5 tsp black salt (kala namak)
- 1,5 tsp nutritional yeast
- 2 medium sized potatoes
- 1 tbs plant based butter
- 0,25 tsp black salt
- 0,25 tsp turmeric
- 1,5 tbs nutritional yeast
Add all the ingredients to the whites to a food processor and mix for 2 minutes. The liquid should be completely mixed.
Pour in a pot and bring to a boil.
When ihe liquid starts boiling, pour the liquid through a strainer to make sure there’s no pieces ot the tofu in the liquid.
Pour into egg shaped silicone moulds and put in the refrigerator to set for about 20 minutes.
Meanwhile, peel, cube and boil the potatoes.
Mash the boiled potatoes and mix with the rest of the ingredients to the yolk.
Use a melon baller to scoop out the part of the whites where the yolk should be.
Place the mashed potato in the whites and voila! You’ve made your very own home made vegan boiled eggs!
Store in refrigerator for up to a week. I prefer not to put in the ”yolk” until the same day I’m eating the eggs to prevent the yolk to getting dry.
Have you tried this recipe? Leave a comment and rate the recipe to help others find the right one! I love to see your results on my recipes, so if you post an image on instagram, don’t forget to use the hashtag #wonderveganrecipe and tag me @wondervegan so I can check it out.