Egg halves

Some dishes just need eggs. Not so much for the direct taste, rather for the consistency or the look.

Of course, these eggs don't taste like the animal original. But in dishes like sabich or as a topping for ramen, they do exactly the role they should and are pretty easy to prepare.

Duration: 1-2 hours

Difficulty: easy

Makes: 12 eggs

Ingredients:

Eggwhites

400g unsweetened soy milk or 200g silken tofu & 250g water

100g cashew nuts

5g Kala Namak

8g agar agar

egg yolk

50g potato (weighed unpeeled)

100g Hokkaido pumpkin

40g rapeseed oil

8g Kala Namak

5g yeast flakes

Pinch of turmeric & paprika (for a stronger color)

1 shape for the eggs, which can of course also be square and does not necessarily have to be in the shape of eggs

Preparation:

Since the "eggwhite" has to cool down and harden, we of course start with that. For this, the silken tofu is pureed with the cashews, the 4g Kala Namak and the water to a smooth liquid. If you're in a hurry, soymilk with cashews and kala namak will work just fine.

Now grease your silicone mold with a kitchen towel and a few drops of oil so that the eggs can be loosened more easily later.

The liquid is then boiled with the agar agar, stirring constantly. You can of course take more if you want the consistency to be even firmer.

Then fill the mass directly into your silicone mold.

Let the mold fall a few times on the table from a height of a few centimeters so that any air bubbles can come out of the mass and fit into the mold a little better.

If you want your eggs to have the smoothest possible surface, you can cover them with a little baking paper. This can be easily removed from the eggs as soon as the eggs have set in the refrigerator for at least 1 hour.

Chilled like this, the egg whites should also be stable in the refrigerator for a week.

If you want to use the eggs, add the egg yolks.

To do this, peel the potatoes and cut the pumpkin, then boil them in the water until they are done.

Now add the spices and the oil. Then you pureed everything until you have a smooth mass. The yeast flakes are used for the umami note that egg yolks normally have. You can then adjust the consistency a little, depending on whether you prefer the "egg yolk" a little more liquid, you could add a little water and mix it in.

Then all you have to do is "carve" a small hollow in your egg whites with a spoon, preferably with a spoon and then fill it with your egg yolk.

Guten Appetit!

As I said at the beginning, these eggs will probably not be very convincing that pure. But I particularly like them in other dishes such as wraps or as a ramen topping.

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