Yum! I’ve made vegan hard boiled eggs with a similar recipe for the white part (I have the same molds). But for the yolk I’ve always done a softer pasty type yolk. I like the harder yolk you’ve made because it’s easier to serve the egg with something like sambal or curry without the yolk getting smeared into it. I’ll definitely give this a try!
Thank you! I love a harder yolk too, makes it sturdier, so it's easy to mix with sauces. Hope you like this version of vegan eggs! We thoroughly enjoyed it in our household 😍
Watching this for the 3rd time because YT been suggesting this video again and again during my meal time and I don't feel like resisting from watching this!!! Hahahhaha Mind-blowing🤯💜🌱
Phenomenal! Alas, I have none of things necessary to make this save for silken tofu, ha-ha! Will have to look for those molds and give this a try, maybe in the Springtime (I'm in the U.S.). Thanks for posting : )
Thank you so much! Oh yes, I imagine you'd have more egg moulds available during Easter 🥚 You can probably get away with setting them in tiny sauce bowls too, I think! 🌸💕
I'm fully vegetarian person, n only recently catch up with yr videos , awesome recipes with brief n easily understood explanation ,tq so much, it really helps vegetarian person
Thank you! 😊 They have the same flavour and texture as perfectly cooked hard boiled eggs. On its own, there is a slight tofu taste, but in a sambal or nasi lemak you cannot perceive the tofu flavour anymore
Hello from Malaysia! I've never tried this recipe without nuts, but off the top of my head, I think you can probably sub the cashew nuts for some firm tofu and increase the oil content to maintain the creaminess and fattiness of the final product.
Hi I am in The midst of making it - I just took The egg white out of The fridge and its still wobbly and not hard enough. Why is that? I followed Your recipe to boot. Should I leave it there for a longer time?
Hello there. If it's not setting up it's likely the agar powder was not heated enough to activate it. The mix needs to reach boiling point. If you have a thermometer, make sure it reaches at least 90°c or more. You can tip the "egg white" back into the pan and heat it again, but bear it mind that if you do this the moisture will evaporate so you will have less "egg white" mix than you started with
