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The Ultimate Vegan Eggs [Vegan, Gluten-Free]

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Apparently my infamous ‘egg’ recipes have been plagiarized and copied all over the web, and have even found their way into at least one known cookery book – but make no mistake, this creation is completely my own, and one that I have been working on for well over a couple of years now. One thing’s for sure – my vegan eggs were almost certainly the first of their kind in the world, and the idea of using any form of potato (starch or flakes) for the ‘yolk’, came from my good self ! These are genius vegan eggs that taste every bit as good as the real thing, without the cholesterol or cruelty.

The Ultimate Genius Vegan Eggs [Vegan, Gluten-Free]

Serves

makes 6 'egg' halves

Ingredients

Ingredients For White:

  • 1½ cups soy milk, or any other creamy non-sweetened vegan milk of your choice
  • under ½ tsp kala namak (otherwise known as black salt – it has a sulphuric “egg” flavor, so is essential for this recipe.)
  • 2 tsp agar powder (if you use the flakes, you’ll need double the amount, which you can whizz in a dry blender to turn into powder)

Ingredients For Yolk:

  • 2 Tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder
  • 1 tsp nutritional yeast
  • ¼ tsp turmeric (use a little less if you prefer)
  • ¼ tsp kala namak salt
  • 1 tsp potato starch
  • 3 1/3 ounces  hot water
  • 1 tsp vegan margarine or 1 tsp refined pure coconut oil
  • 1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

Preparation

To Make the Whites:

  1. Put the above in the liquidizer/food blender, and liquidize on high speed until smooth. Transfer to a small pan and heat on a low heat until the mixture thickens, stirring all the time with a wooden spoon (around 2 minutes). Remove from the heat, and pour into egg mould (use hen’s egg moulds, available online). Then leave in the fridge for an hour or so to solidify.

Method: 

  1. Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, see pic – if you are uncertain, it should be thick in consistency. Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer, and using clean hands, form into yolk sized balls in the palms of your hands.
  2. If you want to make a runnier ‘yolk’, add some hot water to your mix in a very small bowl, and stir all the time until you reach a smooth egg yolk consistency.

To Make Your ‘Egg’ Halves:

  1. Remove your ‘egg white’ halves from the fridge, then, using a spoon, carefully scoop out an oval shape. Fill this cavity with your ‘egg yolk’ mix, and level with a flat knife. Then place in the fridge for a few hours until set, before serving.

To Make A Whole ‘Egg’:

  1. If you wish to make a whole ‘egg’, take two of your halves (with cavities for the yolk already scooped out). Meanwhile, having formed your yolk into an appropriately sized sphere, place it in your scooped out cavities (see above), making sure that they are levelled as much as possible, before spreading some agar paste on the faces of both white halves, and gently pressing together. The agar paste can be made using ½ tsp agar powder mixed with a bit of vegan milk, heated on the stove until thickened, and allowed to cool down for a minute or so. Ensure you brush the agar mix onto the ‘egg’ halves before it completely thickens. This is a labour of love – only done to impress guests ! It took me a while to get the ‘eggs’ above as perfect to the eye as possible. Then refrigerate your ‘egg’ for an hour or so before serving.

Notes

The ratio of water/liquid versus the potato flakes or powder that you find may differ (reason being that brands and textures differ in the dried potatoes, some need less water), so you may need to slightly adjust this, i.e. a little more potato flakes/dehydrated potato may need to be added – make a note of how much of these quantities worked for you for your future reference. It’s a simple detail, but worth noting.

You can find kala namak (black salt) at Indian grocery stores or even on Amazon.com

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Agar AgarTurmeric

 

AUTHOR & RECIPE DETAILS


photo

Miriam is the creator of Mouthwatering Vegan, the enormously popular vegan food blog, and winner of the 2012 UK Vegan Awards "Best Online Recipe Guide." Her innovative food is all about enticing the senses, taking taste to another dimension, and helping more people make the transition to a plant-based diet. Miriam currently resides in Malta with her seven-year-old daughter, her husband, and her two cats.


 

 



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0 comments on “The Ultimate Vegan Eggs [Vegan, Gluten-Free]”

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bruce
1 Years Ago

Interesting but I don\'t really understand the need or desire to spend this much time and effort to make your food look like something that you don\'t normally want to eat.


Reply
MJ
1 Years Ago

That is an impressive recipe! I never heard of that one before, and I\'ve read a tonne of vegan cookbooks and been on a tonne of vegan websites. Congratulations on developing this and sharing it with the world so less harm can come to animals.
I rescued 5 chickens over two years. I fed some of the eggs back to them (they seemed to really like them, and I only did this after I saw they cracked their own and ate it voraciously). They ate the shells and all, although one was rather picky about the shells, even though she was the one that needed the most calcium (leg fracture). The way hens are bred today, they keep producing eggs which is very taxing on their bodies and they get osteopenia then osteoporosis. Maybe with ancient breeds this is not the case, but it sure was with my ex-batt hens (we still use battery cages in Canada).


Reply
nina
1 Years Ago

Here are the reasons not to eat eggs: 1) What happens to all the males? You only keep females, right? Is that not cruel to kill all them? 2) Eggs are unhealthy. One egg has the same cholesterol as an eight-ounce steak! Yikes! That\'s the reason you never see eggs advertised as healthy. Never. 3) Egg-laying hen feed is laced with arsenic. And that is in the egg as well. If you tested your arsenic levels they would likely be higher than normal and higher than healthy. Need more reasons?


Reply
nina
1 Years Ago

Here are the reasons not to eat eggs: 1) What happens to all the males? You only keep females, right? Is that not cruel to kill all them? 2Eggs are un


Reply
Laurelinn
1 Years Ago

I absolutely condemn factory farms, however I raise my own chickens. They are well cared for and free to roam, eat whatever they like and roost where they please. Chickens lay eggs regardless of human intervention and I don\'t feel that the use of the eggs from my girls can be constituted as cruel in any way. Being unfertilized they would simply have to be thrown away so they wouldn\'t rot; that in my opinion is completely wasteful. Dairy products I understand not using, even if you raise your own cows, keeping them lactating isn\'t natural. Chickens lay eggs, plain and simple, perhaps they have over the centuries been raised to encourage that aspect, but since we can\'t make a u-turn on evolution I see raising my own birds as a win-win situation. Just my 2 cents :)

Bright Blessings,
Laurelinn


Reply
Sheyla
23 Apr 2015

Thank you Laurelinn, I was wandering the exact same thing you mention, what if I have my own pet chiken, treat her like family, and use the eggs she layed, instead of throwing them away, just eat them, or give them to my family as they ar non vegans. But would I be then classified as a Non Vegan? is not Veganism about stop animal cruelty instead of "body purification"?. I don´t know... P.S This is just about eggs in this scenaro, because I know every other source of Animal product involves animal cruelty :(



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