Vegan egg and egg salad
8 half eggs and 1/2 cup egg salad
Whites
1 1/2 dl (0,6 cup) plantmilk – oat works best
1/4 tsp Kala Namak (black salt)
a pinch of salt
1/2 tsp agar powder
Yolk:
65 g (2,3 oz) firm tofu
1/4 tsp turmeric
1/2 tsp Kala Namak
1 tsp coconut oil
3/4 tsp dijon mustard
Optional:
Vega mayo
Procedure:
Poor all the ingredients for the whites into a bowl and boil for 2 minutes while stirring constantly. Poor them into eggshaped or round moulds and put them in te fridge for 30 minutes.
For the yolks – put all the ingredients in a bowl or container where you can fit a had blender. Blend till smooth.
Get the firm whites from the fridge, and scoop out a small part in the middle (save it for the egg salad). Put teh yolk mixture into the holes and let them rest in the fridge for 30 minutes.
Take the parts from the whites that you scooped out and cut them into smaler pieces. Mix them whit the rest of teh yolk mixture, so yo have a egg salad. If you like, you can add a bit of vegan mayo.