Nutrition balance score
Great
Glycemic Index
71
High
Glycemic Load
4
Low
Nutrition per serving
Calories59 kcal (3%)
Total Fat2.7 g (4%)
Carbs6 g (2%)
Sugars0.5 g (1%)
Protein2.9 g (6%)
Sodium281.4 mg (14%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Whites
375mlsoya milk
or any other creamy non-sweetened vegan milk of your choice, almond milk for low protein
½ tspkala namak
otherwise known as black salt
2 tspagar powder
Yolks
25ginstant mashed potatoes
vegan, dehydrated flakes or powder, Edwards USA, Terrasana UK, cassava for low protein
3gnutritional yeast
cheese powder for low protein
1gturmeric
use a little less if you prefer
1gkala namak salt
8gpotato starch
100mlwater
hot
1 tspvegan margarine
or 1 tsp refined pure coconut oil
1 tspsunflower oil
or canola, not olive oil, as that would alter the taste
Instructions
Whites
Step 1
Put the whites ingredients 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.
Yolks
Step 2
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.
Step 3
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
Step 4
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”
Step 5
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.
Notes
Step 6
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)
Step 7
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.
Step 8
The recipe makes about 6 halves, or 3 whole eggs.
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