Hard-Boiled Eggs

Eggs are a simple food in theory, but almost impossible to replicate as a plant-based version. However, recent years have shown that vegans are indeed innovative with food technology. Turmeric and carrots are combined to get an iconic yellow yolk, while black salt is added for the signature egg flavour and smell. Lastly, we have agar powder to give that gelatine texture we know so well to create a near identical hard-boiled egg vegans can enjoy.

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Total Time 2 hrs 30 mins

Cuisine Others

Servings eggs

Equipment

Blender
Pot
Egg-shaped mould
Melon-Baller

Ingredients

For Yolk

300 g tofu silken
1/4 tsp mushroom seasoning
1/4 tsp kala namak (black salt)
3/4 tsp agar powder

For Whites

18 g raw cashew nuts
18 g carrots chopped
1/2 tbsp nutritional yeast
1/2 tbsp oil
1/4 tsp mushroom seasoning
1/8 tsp tapioca starch
1 pinch turmeric
1/4 tsp agar powder
1/4 cup oat milk

Instructions

Blend all tofu, seasoning, black salt and agar powder. Place on medium heat, and let bubble for 1 minute.
Take off heat. Spoon mixture into egg-mould, and even out with back of spoon. Leave in fridge for 1 hour.
Once the egg whites have set, use a melon baller or teaspoon to scoop out a cavity into each one. Save the extra egg white bits for later. Return the egg white halves back into the mould.
Boil cashew and carrots in water for 15 minutes or until soft. Strain and add into blender with nutritional yeast, salt, agar, corn starch, turmeric, oil, oat milk and the egg white bits from earlier. Place under medium heat until bubbling.
Spoon mixture into egg white halves. Leave to set in the fridge for 1 hour. Serve at room temperature or cold.

Keyword Family