Name: Vegan Egg Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 4 h 55 min
Yield: 12
Ingredients: For Yolk:; 1 cup kabocha squash; 3 tbsp canola oil; 12 tbsp filtered water; 1 tsp kala namak himalayan black salt; ½ tsp kosher salt; 1 tbsp cornstarch; For White:; 8 oz silken tofu; 3 tbsp rice flour; 3 tbsp filtered water; ½ tsp kala namak himalayan black salt; 2 tbsp full-fat coconut milk; For Assembly:; 4 tbsp canola oil; kosher salt; freshly ground black pepper

How To Make Vegan Egg

You don’t need to be vegan to enjoy this fun vegan egg recipe. The yolk is made of squash and the white is made with tofu, coconut milk, and rice flour.

Preparation: 10 minutes

Cooking: 1 hour 15 minutes

Refrigerate Time: 3 hours 30 minutes

Total: 4 hours 55 minutes

Serves:

Ingredients

For Yolk:

1cupkabocha squash,steamed and mashed
3tbspcanola oil
12tbspfiltered water,cold, divided
1tspkala namak himalayan black salt
½tspkosher salt
1tbspcornstarch

For White:

8ozsilken tofu
3tbsprice flour
3tbspfiltered water,cold
½tspkala namak himalayan black salt
2tbspfull-fat coconut milk

For Assembly:

4tbspcanola oil,divided for frying
kosher salt,to taste
freshly ground black pepper,to taste

Instructions

Yolk:

In a food processor or high-powered blender, combine the kabocha squash, canola oil, 10 tablespoons of water, black salt, and kosher salt. Blend until completely smooth, stopping to scrape down the sides as necessary. Transfer to a medium pot.
In a small bowl, whisk together the remaining 2 tablespoons of water and the cornstarch. Add to the yolk mixture.
Bring the yolk mixture to a low boil over medium-low heat for 3 to 4 minutes, whisking constantly, until the mixture thickens to the consistency of pudding.
Transfer the yolk mixture to a medium bowl and refrigerate until cooled completely.
While the yolk mixture cools, make the white: In a blender, combine the tofu, rice flour, water, black salt, coconut milk, and kosher salt. Blend until completely smooth. Transfer to a liquid measuring cup and set aside.
Using a ½ ounce domed silicone mold, divide the yolk mixture evenly between the cups. Refrigerate for 3 hours, until the yolks are set.
Remove the yolks from the molds. Set on a paper towel-lined plate.
Heat 2 teaspoons of canola oil in a small skillet over medium heat. Pour about 1½ to 2 tablespoons of the egg white mixture into the skillet. Spread around slightly to get an ‘egg white’ shape.
Place a yolk, flat side down, on the white. Cover the skillet with a lid and reduce the heat to low. Cook for 3 to 4 minutes, until the edges of the whites are very lightly browned and the yolk is warmed through.
Repeat with remaining white and yolks, adding more oil to the pan as needed.
Season the “eggs” lightly with salt and pepper, then serve.
Enjoy!