Vegan Egg White Experiments and Ideas
My bag arrived and I’ve been messing with it all weekend and here’s what I’ve messed with so far.
Omelette. Mixed up 4 eggs worth, mixed in probably 1/8th tsp of black salt and some pepper, and poured it in a medium preheated and oiled pan. Once it was no longer liquid on top, I added my filling. Folded it once I could get the edges to peel back, cooked for a few minutes, flipped, cooked more, then served. It tasted just like I remember (it’s been 20+ years since I’ve had an egg white omelette).
Span and egg breakfast tacos. Same recipe as above with only 2 eggs. I had already fried some vegan spam, threw kale in a pan with some oil, once it was shriveled I added some cubed spam, then poured in the egg. Sizzled up and put it on a tortilla.
Egg bites. For this I blended a shelf stable block of silken tofu with garlic and onion powder, nutritional yeast, lemon juice, and black salt. Once that was pureed, I added 6 Tbsp of the powder and 1.125 cups (18 Tbs) of water and blended it. Oiled up a muffin tin, put in wilted kale and torn up Morningstar sausage crumbles, then poured the mixture over each one. Baked at 350 for 24 minutes, let them cool, and they popped right out.
Next things I want to try:
Mixing with chickpea flour. I’ve made besan chela for a long time, I’m thinking a little of that may round out the eggy flavor. May also take a crack at some mung bean egg to see if that gets it.
Once I can get a full egg flavor, I want to try a quiche.
I want to see how it holds up refrigerated and premixed. Making a weeks worth and tossing a serving in a pan every morning could be a time saver and breakfast game changer. Has anyone tried this?