NOT VEGAN. <\/strong>So no.<\/p>\nNote: Agar agar and carrageenan return to a liquid state with heat. That is, the white of this vegan egg will not stay solid for long if you use it in hot or baked foods. In the empanadas for example it spilled out inside and you found yourself with the flavour mixed up. I hadn’t anticipated that when I made this recipe, so I’m looking forward to trying the version with sodium alginate which holds the temperature better. The alginate is activated by calcium. Soy milk would be a good option to use. If you try it, would you let me know your experience?<\/p>\n
Dried mashed potato flakes<\/h3>\n
Exactly what you read, flaked mashed potatoes that you can easily find in the supermarket and are usually kept as an emergency food in the cupboard. Make sure it doesn’t have any dairy ingredients before you buy, although it’s usually just dehydrated potatoes with turmeric and an anti-lump agent.<\/p>\n
You can also use homemade mashed potatoes, but they would have to be very, very dry. Maybe mash a steamed or baked potato with a fork? I’ll leave that to you.<\/p>\n
We’ll use this as the base for our yolk, that texture that made you gag when you ate a whole one in one bite (I’ve been told, I didn’t do that sort of thing ? how do they think of it).<\/p>\n
Nutritional elevation<\/h3>\n
Optional, and not vital. To give a little depth of flavour to the yolk. The obsession with achieving umami, which is something like taste bud orgasm. Pretend I didn’t say that.<\/p>\n
Turmeric or yellow vegan colouring<\/h3>\n
This is for colour, also not vital. Turmeric has a slight flavour that is noticeable to me, I prefer to use a little vegan colouring.<\/p>\n
Pumpkin seeds also called pepitas<\/h3>\n
They are the greenish, flat seeds when they come peeled, they contain omega 3 and fibre, we will use them raw, without toasting, this will give an incredible touch to the yolk of the vegan hard boiled egg, not to be believed. I recommend not omitting them.<\/p>\n
Flavourless refined coconut oil, vegan margarine or sunflower oil<\/h3>\n
This ingredient will give the egg white a creamy touch and is used sparingly, it will also help the yolk to set better when it cools.<\/p>\n
Black salt (kala namak)<\/h3>\n
Need an introduction? You may not be familiar with it, but you have certainly seen it mentioned, it is a salt with a strong sulphurous taste caused by the sulphur compounds it contains. Black salt is so named because of its pinkish-grey colour, which is due to its volcanic origin. It has less salting power than normal salt, but has the unmistakable smell and taste of egg. It is worth looking for. It is sprinkled at the end and during preparation.<\/p>\n
Here is the recipe:<\/p>\n
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