Vegan Boiled Eggs
These vegan boiled eggs are high protein and ideal for salads, sandwiches and ramen. Serve chilled for a firm yolk or hot for a runny yolk.
Servings: 6 vegan egg halves
Calories: 83kcal
Equipment
- Medium Saucepan
- heat proof bowl
- High Speed Blender
- Jam thermometer or probe thermometer Optional but recommended
- Silicone half-egg mold
- Teaspoon measure or melon baller
- Plastic wrap
Ingredients
For the Egg Whites
- 300 g silken tofu use a “firm” variety, not soft
- 2 teaspoon agar agar powder
- 3 tablespoon water
- 1 teaspoon corn starch
- ½ teaspoon kala namak aka black salt
For the Egg Yolk
- 80 g ackee canned, drained
- 35 g vegan butter melted
- 1 teaspoon Dijon mustard
- Pinch kala namak aka black salt
- Pinch MSG optional
Instructions
To Make the Egg Whites
- Place a medium saucepan over low heat and add around 120ml (half a cup) of water. Bring to the boil then sit a heat-proof bowl on top to create a double boiler.
- Place the silken tofu, agar agar, water and corn starch into the cup of a high-speed blender and blend until very smooth.300 g silken tofu, 2 teaspoon agar agar powder, 3 tablespoon water, 1 teaspoon corn starch
- Transfer the blended mixture to the heat-proof bowl. Heat the mixture, stirring often with a spatula, until smooth and glossy and thickened very slightly - around 5-7 minutes. If you have a jam thermometer or probe thermometer, use it to check that the mixture has reached 90 °C before removing from the heat.
- Working quickly, stir in the kala namak then divide the mixture between 6 wells in a silicone half-egg mould. Smooth the surface on top with a pallet knife and place in the fridge to set for at least one hour.½ teaspoon kala namak
- Once set firm, use a teaspoon measure or melon baller to remove a circular, yolk-sized hole from the centre of the egg white.
To Make the Egg Yolk
- Place the yolk ingredients in the cup of a blender and blend until smooth.80 g ackee, 35 g vegan butter, 1 teaspoon Dijon mustard, Pinch kala namak, Pinch MSG
- Carefully spoon the yolk mixture into the holes in the egg whites, deliberately overfilling slightly. Wrap the top of the egg mould with plastic wrap to stop the eggs from drying out. Return to the fridge to set for a further 1-2 hours.
- Once set, use a knife to slice off any excess yolk mixture, leaving the firm yolk flush with the edges of the holes in the egg white.
- Serve in salads, on ramen or just as a snack. When served chilled, the yolk will be firm. The served warm the yolk will be runny. Store in an airtight container in the fridge.
Nutrition
Calories: 83kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 82mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg