Vegan Dippy Eggs

Ultimate vegan dippy eggs, the perfect emulsion of custardy creaminess, silkiness and umami with the unreal consistency of the best egg yolks you've ever had + a hint of sulfur from Kala Namak salt.

Course Breakfast

Cuisine European

Keyword dippy eggs, vegan egg yolk, vegan eggs

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 251kcal

Author Florentina

Ingredients

2 cups gold potatoes peeled + diced
1/3 cup carrot peeled + diced
1/2 small sweet onion diced + sautéed
1/2 cup reserved water from the boiling the veggies do not salt it
1/4 cup extra virgin olive oil + more as desired
2 Tbsp nutritional yeast
1 Tbsp white miso paste
3/4 tsp fine kala namak salt + more for serving
1/4 tsp turmeric
Black pepper (freshly cracked to taste

Instructions

Peel and dice the potatoes and carrots. Transfer to a medium size pot, cover with water by a couple of inches and bring to a boil. Cook for 5 to 10 minutes until fully soft.
2 cups gold potatoes, 1/3 cup carrot
Meanwhile sautee the onion in a light drizzle of olive oil until softened translucent and begins to get some color.
1/2 small sweet onion
Reserve 1/2 cup of the veggie boiling water and add it to a powerful blender together with the potatoes and carrots, nooch, miso, onion, turmeric, kala namak salt, olive oil and a pinch of freshly cracked black pepper. Process on the hot liquid setting until silky smooth and there are no lumps.
1/2 cup reserved water from the boiling the veggies, 1/4 cup extra virgin olive oil + more as desired, 2 Tbsp nutritional yeast, 1 Tbsp white miso paste, 3/4 tsp fine kala namak salt , 1/4 tsp turmeric, Black pepper (freshly cracked to taste

Video

Notes

Kala Namak Salt - This sulfuric salt is where the eggy flavor comes from. Blend about 3/4 teaspoon into your mix and serve with extra on the side if you find you prefer a more eggy scent.
Starchy Water - Save 1/2 cup of the water from boiling the potatoes, the starches will help with the final silky texture of the yolks.
Olive Oil - This is when you want to reach for your good cold pressed extra virgin, egg yolks are fatty and rich and the olive oil will provide that while delivering the silkiest emulsion for your taste buds. ( you can omit the oil of course to make it WFPB but the yolks won't be as rich).
Waxy Potatoes - These make the ideal blank canvas to work with. They have a silky, moist and creamy texture when cooked and blend beautifully into a luxurious custardy emulsion. I used Yukon gold but any waxy potato will work, remember to peel and rinse them well.

Nutrition