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 Vegan Eggs [Vegan, Gluten-Free]
makes 6 'egg' halves
- 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)
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
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
- Agar Agar