
What we need to make vegan hard-boiled eggs

How to Make Vegan Boiled Eggs


Vegan Hard Boiled Eggs Recipe
…for the egg white…
600 g Silken Tofu Boxes (2 boxes)
14 g Kappa Carrageenan
1 tsp Kala Namak
…for the yolk…
1/4 Vegan Egg Yolk Recipe
2 tbsp Potato Flakes
Method:
1. Add the 3 ingredients for the egg white to a blender, and blend at maximum power for about a minute. Depending on the blender used, it may be necessary to clean the inside of the blender with a spatula a couple of times during the process.
2. Place silicone mould(s) on a flat baking tray, ready to be easily moved.
3. Transfer the silken tofu mixture to a pan and start heating on medium-low, stirring constantly until it reaches the temperature of around 90°C (195°F), that means just before it starts to boil (it’s not essential checking it with a thermometer). As soon as the mix begins to form the first bubbles, you will notice that it will tend to thicken almost instantly.
4. It is the time to transfer the mixture as quickly as possible into the silicone moulds. Fill the cavities generously and, again with a spatula, remove the excess from each cavity while trying to press the mixture as much as possible to prevent air bubbles from forming.
5. Allow to cool at room temperature for 30 minutes, then you can transfer everything to the refrigerator.
6. Meanwhile prepare the egg yolk sauce according to this recipe.
7. Stir into the sauce the dehydrated potato flakes, and let this mixture cool down too.
8. Once the egg whites are firm enough, remove them out of the silicone moulds.
9. With a sharp knife, remove any excess until the two halves match perfectly to a perfect egg shape (use the off cuts for sandwiches or salads).
10. Now, using a watermelon baller, remove a half sphere from the base of each egg half, right where the yolk would be.
11. Fill the hole with the yolk mixture, and there you have your vegan hard-boiled eggs ready to be enjoyed or featured in our favourite recipes.
6 comments
I have made vegan hard boiled eggs previously, but with a agar-agar instead of carrageenan. I used them inside a traditional pie of my country (kind of a Shepherd’s pie) and they tended to melt inside. Do you think this recipe will work? I have never used kappa carrageenan before, so I’m curious.
Thank you for the recipe btw! It looks amazing
Hi Fran! I actually used it for torta pasqualina (an Italian spinach and ricotta stuffed pie) and they do not melt! You can check out the result yourself here: https://avegtastefromatoz.com/vegan-torta-pasqualina/
Enjoy!
That pasqualina looks amazing! Thank you very much for your reply, I’ll be trying soon
Uh, almost forgot that I have also published the recipe for scotch eggs made with the same vegan hard boiled eggs: https://avegtastefromatoz.com/the-best-vegan-scotch-eggs/
I was absolutely amazed! It felt like I am a mad scientist 🤪😂 Didn’t manage from the first time to create a perfect shape of egg whites, but in the end was absolutely happy with the result! They look amazing and taste amazing!
Thank you for the recipe 🙏
Hi Lessie, I’m so thrilled you have tried and enjoyed this recipe!! Thanks so much for the feedback 🙂