Delicious Plant-Based Egg
Prep. Time
15 minutes
Cook Time
15 minutes
Servings
4 plates
Difficulty
Expert
Gluten-Free, Soy-Free, dairy-free, egg-free
Eggs are a staple in so many recipes and have long been a popular ingredient in our kitchens. Not using eggs can be a real challenge, as they provide a great source of protein and work as binders in many dishes. As we transition to veganism, we’ve all learned (or are still learning) how to bake and cook without eggs, while also finding plenty of healthy, plant-based protein sources. However, nothing quite replicates the taste of eggs.
I wanted to give it a try and make vegan egg, but because at that time, my son had an atypical allergy to soy, so I couldn't use tofu, which is the basis to all vegan egg recipes I've read.
I figured this is quite the challenge, but I was ready to experiment and embrace a lot of trial and error.
I managed to maintain protein-fat-carbs ratio for the 'white' and the 'yolk'.
While no plant-based product can perfectly mimic its animal counterpart, this might be close enough in taste and texture to satisfy that vegan breakfast craving. And it's soy-free :)
Ingredients
For the "egg-yolk"
2fl.oz (60ml) chickpea-aquafaba
1/2 tsp apple vinegar
1 tbsp chickpea flour
1 tbsp corn flour
0.8oz (25g) vegan butter (store-bought or follow either one of my 2 recipes here; for a soy-free recipe, choose a soy-free vegan butter)
1 full tbsp almond-based ricotta cheese
1 tbsp turmeric
1/2 tsp Himalayan salt ("black salt")
For the "egg-white"
2fl.oz (60ml) chickpea-aquafaba
1/2 tsp apple vinegar
2 tsps tapioca
2 tsps all-purpose flour (can be replaced with 2 more tsps of Tapioca for a GF version)
2 tbsps vegan mayonaise (for a soy-free recipe, ensure the mayo you are using is labeled as free of this allergen)
1/2 tsp Himalayan salt ("black salt")
Instructions
Make the "Egg-Yolk"
With a stick-blender, whip the aquafaba with the vinegar for 1 minute, until a white foam is formed (it forms the foam after a few seconds, but continue to whip it for a minute).
Mix the foam with the flours, butter and cheese. Add the salt & turmeric and mix well.
Make the "Egg-White"
Here again, whip the aquafaba with the vinegar for 1 minute, until a white foam is formed.
Add the rest of the ingredients, and mix well.
For a thicker texture, add 1 tbsp of tapioca.
To a pan on medium-heated stove, pour 2 tbsps sunflower oil and when hot, pour about 2-3 tbsps of the "egg-white". Immediately after, carefully add to the middle a tbsp of the "yolk".
Cover with the lid and cook for about 5-7 minutes.
Check to make sure the edges and then the entire egg is stable before transferring it to a plate.
Any leftovers can be kept in closed containers for a day, depending on the freshness of the ingredients.
Enjoy! And let me know how it turned out..
Notes
Himalayan salt has an egg-like taste/scent, and is popular when making such dishes.
The ricotta cheese can be replaced with a nut-free alternative.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!