Updated: Apr 29, 2021
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
Makes: 12 eggs
400g unsweetened soy milk or 200g silken tofu & 250g water
100g cashew nuts
5g Kala Namak
8g agar agar
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
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.
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.
If you've read this far, you might have noticed that I'm not running any adds, to improve your reading experience and because I deeply believe, that vegan recipes should be accesible to anyone.
But if you want to invite me on a virtual cup of fairtrade coffee via my PayPal.Me Link, I wouldn't say no. It would mean the world to me and helps me to keep buying ingredients for even more recipes. Thank you for cooking something vegan. 💜