Good Morning Vegan Hard Boiled Eggs
Rise and shine, it’s time to eat vegan hard boiled eggs! Straight from the cup, or sliced on toast, you’d be surprised to learn that these vegan beauties only use six ingredients and can be made easily at home. Do they taste exactly like hard boiled eggs? No. Are they darn close? You betcha! Are they a whole lot healthier? Sure thing! Better for you, the planet, and the chickens! So if you’ve been missing hard boiled eggs, miss no more. Grab some tofu and a squash and let’s get cooking!
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Good Morning! It’s time for Vegan Eggs
When I make these vegan eggs, I usually do it in the evening. That way, I’m up in a hurry in the morning, ready to face the day and enjoy one of these vegan hard boiled eggs. That’s why I call them good morning eggs! This recipe was actually born from a recipe I was calling “toast eggs”- those never made it on the blog, but it was essentially this recipe using firm tofu and no agar agar (a vegan gelling agent, like gelatin). Because of that, the whites didn’t set like these ones and we instead spread it on toast. It was totally delicious, and if you don’t have agar agar around it’s a great alternative! I like eating these hard boiled eggs straight from the container with a spoon, but I’m also really partial to eating it sliced, on avocado toast or on toast with some salsa.
Kala Namak- Black Salt- the Secret to Vegan Eggs
It’s not a well kept secret, but a great trick for bring a bit of an eggy note to your vegan dish is by using kala namak, also known as black salt. It’s called black salt, but it’s actually pink in color. The reason it reminds people of eggs is that black salt contains a decent amount of sulphur, just like eggs. It is used frequently in South Asian dishes, but has become increasingly popular among vegans to add to dishes mimicking egg. If you can’t find it locally, black salt can be found inexpensively online.
Looking for Savory Vegan Breakfast? Try one of these!
- Spring Garlic Mustard & Dandelion Green Vegan Frittatas
- Savory Pumpkin Muffins
- Olive and Dulse (Seaweed) Vegan Scones
- Vegan Brown Rice Congee (Savory Rice Porridge) with Jackfruit and Mushrooms
- Vegan Lion’s Mane Crab Cakes with Hollandaise Sauce
How this Vegan Version ISN’T like Hard Boiled Eggs
These aren’t exactly like hard boiled eggs- aside from the fact that they weren’t created by a chicken, and are way better for your body, the chicken, and the environment, there are some other differences. I find the whites to be pretty similar to an egg, but the yolks are a little different. In our vegan hard boiled eggs, the yolks aren’t exactly like a chicken egg yolk. They’re made from squash, and a little sweeter. They’re also more dense, and a little more moist- they don’t have the same fat content that chicken egg yolks have. We also made longer, oval-shaped yolks rather than sphere shaped ones. This is just to give you more bites where you get both the yolk and whites in it- we’ve improved on nature. I enjoy the sweeter squash notes in the yolk, but I will say that the texture of the yolk means you have to use a sharp knife to cut it, otherwise you’ll just smash the whites getting through the squash yolk.
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We know some people like to see a recipe being made, as well as having the written instructions, so we try to make that happen every now and then. Check out this video for help making our vegan hard boiled eggs!
Making Vegan Hard Boiled Eggs
To make these vegan hard boiled eggs, you have to first make the yolk, then the whites, then bring them together and let them sit. I made mine in some egg cups I found at a thrift store, and you can do the same if you have some lying around. I’ve also made them in some small blue tea cups I have. I believe you can even purchase egg-shaped molds, but use whatever you have around, that seem about the size of an egg.
For the Yolks
Making the yolks starts with a squash- I used a kabocha squash, because they’re dryer, and have a texture that has always reminded me of egg yolks. You can cook the squash in the oven, cut in half, for 45-60 minutes at 400 degrees F (200C), or even in the microwave. This recipe only needs 1/3 of a cup of squash, so make sure you have another purpose for the rest of it (we have a pupusa recipe, a soup, and this crab apple skillet recipe, if you’re looking). From there you just mash it up with some black salt and nutritional yeast, taste and adjust, and then divide it into two yolks and shape it. I’ve mentioned it before, but I think a longer yolk works better than a circular one, as it gives you more avocado-toast perfect slices of egg.
For the Whites
The egg whites are mostly made up of silken tofu, and takes advantage of agar agar, a gelling agent made from seaweed. Make sure you are using agar agar powder and not flakes, as they work differently! In order to get your whites to set, you have to bring the mixture to a boil and continue to heat, stirring constantly, for around 4 minutes before you pour them into your egg cups. If you don’t let them heat long enough, the whites won’t gel, and you’ll be left with an accidental toast egg (see above for toast eggs).
The Vegan Hard Boiled Egg Assembly
To finish it all off, it’s time to assemble. Pour the tofu mixture into your egg cups right away so it doesn’t start setting, and then push the egg yolks into the cup in the center. I like to leave part of the yolk exposed, peaking out the top. I don’t know, I guess I think it looks cute. After that, it’s in the fridge for a few hours until it’s completely chilled- overnight is your best option.
Good Morning Vegan Hard Boiled Eggs
Ingredients
- 1/3 cup cooked kabocha squash
- 1 tbsp. nutritional yeast
- ¼-1/2 tsp. kala namak black salt
- 7 oz. silken tofu
- ½ tsp. kala namak black salt
- ¼ tsp. apple cider vinegar
- 1 tsp. agar agar powder
Instructions
- Combine the kabocha squash, nutritional yeast, and black salt in a mixing bowl and mash with a fork or potato masher. Split into two pieces and shape for the yolks- I like to make ovals rather than spheres, as it gives you more yolk further down. Set aside.
- Add the ingredients for the egg whites to a blender and blend until smooth. Transfer to a small pot, and eat on medium high. Once it begins to bubble, stir constantly for 4 minutes to activate the agar agar, scraping the bottoms and sides. It might split a little if the heat is too high- that’s actually okay, although it won’t look quite as pretty.
- Pour the tofu mixture into eggcups, leaving about half an inch empty. Add the yolks, pushing them down most of the way into the whites. Add more of the whites on the top if needed, and refrigerate for a few hours or overnight.
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