Homemade Vegan Soft-Boiled Egg
I’ll be real with you…I feel like there’s two ways this recipe will go:
it won’t get a lot of views, not much will happen. OR
it’s going to get a crazy amount of hate.
I can picture the comments already:
“why do vegans make things that look like animal products?”
“gross, why not just eat an egg?”
“a chicken egg is better for you”
yada yada yada.
And I hear you.
But, some people can’t eat eggs. They’re a fairly common allergen, some people don’t tolerate them well, and I know a lot of medical medium followers don’t eat them for health reasons.
Others of us don’t eat eggs for ethical reasons. I’m not going to get into animal abuse, what goes on on animal farms, etc. because we like to keep things light, fun, bright, and fun here.
Anyway, I’m in the latter group, and whether you are in the former or the latter group, I spent a CRAZY amount of time developing this recipe for you.
In my R&D Era
When I tell you this recipe took R&D, I am not kidding.
Now, most recipes require a certain amount of R&D.
You have to have a hypothesis of the recipe, test the hypothesis, tweak, re-test, and so on. It’s very scientific.
But this one is different because I wanted to create a recipe that not only LOOKS like an egg; has the TEXTURE of a softboiled egg; somewhat TASTES like an egg; but also has similar NUTRIENTS as an egg.
So I started by doing research into the nutrients in eggs. I found the key nutrients and the quantity of each.
The next step was to find plant-based foods that are rich in the same nutrients.
And then I made an excel sheet and started playing with the ingredients and quantities to see what I could do. For example. a chicken egg has roughly 245iu of Vitamin A, so I started doing research into how much pumpkin I would need to use to get a similar amount.
And once I started to gauge what ingredients I needed to use nutritionally, that’s when I got in the kitchen.
All in all, this recipe took a few weeks of research, hours on excel, and 5 failed batches to make. Fun!
The Recipe
“Egg White” Ingredients:
1.5 cups soy milk
1/4 tsp black salt*
2 tsp agar powder
2/3 cup water
“Egg Yolk” Ingredients:
1/4 can pumpkin
2 tbsp chopped cashews (soaked)
1 brazil nut
a tiny pinch of black salt
1/2 tbsp nutritional yeast
2 tbsp water
1 tsp avocado oil
*black salt, aka Kala Namak, is very high in sulfur and creates that “eggy” flavor. If you don’t care about making it eggy, you can just use regular salt!
Instructions:
Note—you can watch a step by step video on Instagram.
start by blending your soy milk & black salt.
NOTE: I found that using my vitamix created a lot of air bubbles and almost created a mousse-like vibe. I tried approx 14 billion work arounds, and I found the BEST way to fix this to be using an immersion blender.
heat up the water & agar in a saucepan (you can also whisk together then microwave 30 seconds at a time. You want to heat until it starts to get thick & gets transluscent
Blend the agar mixture with the soy milk mixture
pour into egg-shaped molds. I highly recommend leaving some room at the top, and then using a 1 tbsp measuring spoon to create a cavity for the yolk. you can also use a melon baller to scoop a cavity later, but I found that method to be less successful and often caused cracks in the whites.
blend all the yolk ingredients together
to serve, CAREFULLY remove the whites from the molds (they’re the texture of a softboiled egg, so very jiggly), and spoon the “yolk” into the cavity.
Links & Brands:
I used Eden Foods Soy Milk in this recipe, and I EMPHATICALLY recommend using it. If not that, do read the ingredient label to make sure they’re simple. Ideally just soybeans and water.
Egg molds
Agar powder
Black salt
Here is a link to all the commonly-used ingredients in my recipes
The Benefits
Compared to a chicken egg, this egg has:
roughly the same amount of calories & protein
less fat
1/4 saturated fat
over 2g of fiber! (a chicken egg has none)
more selenium!
about 1/3 of the B2 and B12 as a chicken egg
substantially less choline. Unfortunately, there was no good way for me to infuse more choline without ruining the taste/texture. But it has some
more phosphorus
3 times the iron
about 2/3 of the amount of vitamin A
Not too shabby!
