Can I use agar flakes instead of agar powder for the egg whites?

Yes, you can use agar flakes, but you will need double the amount compared to the powder. For best results, you can whizz the flakes in a dry blender to turn them into a powder.

How can I make a runnier 'yolk' consistency?

To achieve a runnier yolk, add some hot water to your mashed potato mix in a very small bowl and stir continuously until you reach a smooth, desired egg yolk consistency.

How do I assemble a whole vegan egg?

To make a whole egg, scoop cavities in two white halves, place a formed yolk sphere inside, level it, then spread a paste made from 1/2 tsp agar powder and vegan milk on the faces of both white halves before gently pressing them together.

How long do the vegan egg whites need to solidify in the fridge?

The vegan egg whites need to solidify in the fridge for at least an hour or so after being poured into the egg molds. The assembled egg halves require a few hours in the fridge to set before serving.

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The Ultimate Vegan Eggs
[Vegan, Gluten-Free]

Name: The Ultimate Vegan Eggs [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 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)

MS By: Mouthwatering Vegan (Miriam Sorrell)

Author Bio

Miriam is the creator of Mouthwatering Vegan, the enormously popular vegan food blog, and winner... Read More

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Plated ultimate vegan eggs, resembling hard-boiled eggs, with creamy white halves and vibrant yellow yolks, garnished for serving.

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Ingredients You Need for The Ultimate Vegan Eggs [Vegan, Gluten-Free]

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)

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How to Prepare The Ultimate Vegan Eggs [Vegan, Gluten-Free]

To Make the Whites:

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:

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.

To Make Your ‘Egg’ Halves:

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’:

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