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Vegan Hard Boiled Eggs

Enjoy boiled eggs completely without animal suffering! These hard-boiled eggs convince with taste and consistency.

Vegan Hard Boiled Eggs

The selection of vegan egg substitutes has grown rapidly in recent years. And recipes such as vegan egg salad or scrambled tofu are also in vogue. Hard-boiled eggs, however, are very rarely found in vegan versions. Yet they are not that difficult to make - as this recipe proves. You only need a few ingredients and a little patience, then the perfect, waxy eggs are ready. The magic word is - as with all egg recipes - Kala Namak. The egg white consists of tofu and agar agar, making it almost indistinguishable from real egg. The base for the yolk, which is close in consistency to a perfect waxy egg, is orange bell bell pepper, which we cook in the oven until soft. Tapioca starch provides the unique, creamy consistency.

You can enjoy the eggs either classically as breakfast eggs with salt, or use them for other recipes. By the way, you can also prepare the yolk separately and use it as a spread or for dipping!

For 4 egg halves you need:

For the egg whites:

  • 200g silken tofu

  • 100ml water

  • 3 tsp agar agar

  • 1/4 tsp Kala Namak

For the egg yolk:

  • 1 bell bell pepper, orange

  • 1 tsp oil

  • 1/2 tsp Kala Namak

  • 1 tsp cashew puree

  • 2 tbsp tapioca starch

  • 50ml water


For the egg whites:

  1. Mix 200g of silken tofu with 100ml of water to a creamy, fairly liquid mixture.

  2. Pour the liquid into a pot, add 3 tsp agar agar and let it simmer for about 3 minutes.

  3. Add 1/4 Kala Namak and fill the mixture into an egg-shaped mold.

  4. Now put the egg halves in the fridge for about 1 hour.

For the egg yolk :

  1. Wash the peppers and dice them coarsely.

  2. Mix them with 1 tsp of oil and bake them for about 30 minutes at 392°F (200°C) top and bottom heat in the oven.

  3. Let the peppers cool down and carefully remove the skin.

  4. Then puree them with 50ml of water to a fine mass and strain them through a hair sieve.

  5. Put the bell pepper puree in a pot with the tapioca starch, bring it to a boil and simmer, stirring, for about 3 minutes.

  6. Take the saucepan off the heat, let the mixture cool slightly, and stir in the cashew paste and kala namak.

  7. Get the egg whites out of the fridge and use a small spoon to scoop out a hollow.

  8. Pour the egg yolk mixture into this hollow and smooth it out.

  9. Put the eggs back in the fridge for about 30 minutes.

  10. Now you can either eat the boiled eggs immediately, store them in the fridge for later or use them for other recipes.


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