Vegan egg cups – the real egg taste!

I really missed eggs since going vegan … actually since becoming allergic to eggs, but anyway – I missed all the egg stuff. As vegan hard boiled eggs are somewhat difficult to make, I decided to put something egg-like into some muffin-like structure – the moment my vegan egg cups were born :)! As you can see on my pictures, I still need some practice in shaping my eggs, but you get the idea :).

The ‘egg white’ is just some scrambled silken tofu with black salt. For the ‘egg yolk’ I used dried instant mashed potato powder with turmeric and black salt. If you have some leftover mashed potato, this would work too, I guess – just add a bit more water to make the consistency more like egg yolk. For this recipe to work and taste like ‘real’ egg, it is essential to use black salt or kala namak. If you use normal salt, it will not taste like egg, so kala namak is probably the most important ingredient in this recipe. You can add some sliced, smoked tofu or another vegan bacon option to the ‘egg white’ mix. Probably some spinach leaves or leek would also be tasty. And, of course, you may wish to add some vegan cheese – just try whatever you like :).

Vegan Egg Cups

Print Recipe

Servings	Prep Time
6 cups	10 minutes

Cook Time	Passive Time
10 minutes	15 minutes

Servings Prep Time 6 cups 10 minutes

Cook Time Passive Time 10 minutes 15 minutes

Vegan Egg Cups Print Recipe Servings Prep Time 6 cups 10 minutes Cook Time Passive Time 10 minutes 15 minutes Servings Prep Time 6 cups 10 minutes Cook Time Passive Time 10 minutes 15 minutes

Ingredients

For the dough

• 75 g millet flour or brown rice flour
• 50 g potato starch
• 1/2 tsp xanthan gum
• 100 ml non-dairy milk
• 1/2 Tbsp apple cider vinegar or lemon juice
• 1/2 tsp baking powder
• 1/2 tsp salt

For the 'egg white'

• 1/2 pack (175 g) firm silken tofu
• 1 Tbsp soy milk
• 1/2 tsp kala namak (black salt) - important for the 'egg' flavour
• 1/2 tsp onion powder
• optional: smoked tofu, sliced, or vegan bacon or

For the 'egg yolk'

• 3 tsp instant mashed potato powder
• ~3 Tbsp hot water
• 1/2 tsp kala namak (black salt) - important for the 'egg' flavour
• 1/4 tsp turmeric
• 1/2 tsp oil

Servings: cups

Instructions

1. Heat oven to 350°F (175°C) and spray bottoms and sides of 6-cup muffin tin with cooking spray.
2. In a small bowl, combine milk with apple cider vinegar or lemon juice and let stand for about 5 minutes.
3. In a separate bowl, mix the dry ingredients for the dough.
4. Mix water and milk mixture into flour mixture and stir until just combined.
5. Knead the dough and add additional flour as needed.
6. Divide the dough into 6 equal pieces and press them into the prepared muffin cups.
7. Bake the cups for 5 minutes.
8. While the cups are baking, mix silken tofu with milk, kala namak, onion powder and other spices of choice. Add vegan bacon if you wish. In a separate bowl, mix instant mashed potato powder with kala namak and turmeric. Add hot water and oil and mix well. The mixture should be relatively liquid (but not too liquid, so a bit like medium cooked egg yolk), so you may add more water, depending on the brand of instant mashed potato used.
9. Evenly spoon 'egg-white' mixture into the baked cups.
10. Top with 'egg yolk' mixture. Try to make it look like a real egg.
11. Bake the cups for another 10-15 minutes. Serve immediately.

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