Delicious Plant-Based Egg

Name: Delicious Plant-Based Egg
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 plates
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")

Vegan plant-based egg on toast with creamy white base, seasoned with black pepper and fresh parsley.

Prep. Time

15 minutes

Cook Time

15 minutes

Servings

4 plates

Difficulty

Expert

Gluten-Free, Soy-Free, dairy-free, egg-free

Stovetop

Cooking required:

Allergens:

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..