Ingredients
Units
Scale
Egg white
- 5.3 oz/150 g silken tofu
- 1 cup/240 ml unsweetened plant milk
- 1 tsp agar agar powder
- 1/4 tsp black salt
- 1/2 can white beans
- 1/4-1/3 cup vegan mayo
- 1 tbsp nutritional yeast
- 1 tsp mustard
- 1 tsp turmeric
- 1/4 tsp black salt
Instructions
Egg white
- Add silken tofu, milk and agar agar to a blender, and blend until smooth. Transfer to a pot, and cook over medium heat, stirring occasionally, so it doesn’t form clumps. Cook for 3-4 minutes after reaching boiling point (so agar agar activates).
- Remove from heat and stir in black salt. Fill 10 egg shaped molds with the mixture. Let cool and harden in the fridge for at least an hour.
Egg yolk
- Place white beans, mayo, nutritional yeast, mustard, turmeric and black salt to a blender or food processor, and blend until creamy. Taste, and add more salt, or a splash of vinegar, if needed. Adjust consistency with a little plant milk or more mayo, if you like.
Assembly
- Once egg whites have hardened, gently pop them out of the molds.
- Using a melon baller or a small spoon, scoop out some of the egg whites to create space for the egg yolks.
- Fill the egg whites with the egg yolk mixture. You can use a spoon or a piping bag, depending on what look you are going for. Serve Vegan Hard Boiled Eggs immediately, or store them in the fridge for up to a week. Enjoy!
Notes
- Some black salt can turn your egg white slightly grey. If you are worrying about the look, simply use it in the yolk, and then sprinkle the ready eggs with a little extra at the end.
- If you prefer a runnier egg yolk, try this recipe using starch and canola oil instead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes