These are genius Vegan ‘Hard-Boiled Eggs’ that taste every bit as good as the real thing, without the cholesterol or the cruelty . . .
INGREDIENTS FOR MAKING ‘HARD-BOILED EGG WHITE’ :
Reading: how to make vegan boiled eggs
1½ cups (375ml) soya milk, or any other creamy non-sweetened vegan milk of your choice ½ tsp kala namak (otherwise known as black salt) 2 tsp agar powder
NOTE about Agar – (if you use the flakes, you’ll need double the amount, which you can whizz in a dry blender to turn into powder)
METHOD 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.
This mixture makes around 6 ‘egg’ halves.
INGREDIENTS FOR ‘HARD-BOILED EGG YOLK’
25g (2 Tbsp) vegan dried instant mashed potatoes, dehydrated flakes or powder (Edwards USA, Terrasana UK – also here is a link that will ship to Australia) 3g (1 tsp) nutritional yeast 1g (¼ tsp) turmeric (use a little less if you prefer) 1g (¼ tsp) kala namak salt 8g (1 tsp) potato starch 100ml 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)
Note:- 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.
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
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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.
All recipes and content © Miriam Sorrell familycuisine.net 2010
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