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Vegan hard boiled EGG

Yields1 ServingPrep Time25 minsTotal Time25 mins

No one would ever know. How would they know?

Try out these vegan hard-boiled eggs, yourself, and on your friends, and see them in disbelief. Can even tell them it's the 2022 Met Gala (for real, vegan boiled eggs were served!), and get fancy with it! Get jiggy with it!

Use them for your deviled egg needs, add in seitan sandwiches, on maze plates... endless possibilities.

For the egg white:
 2 cups Unsweetened Rice MilkUnsweetened Almond Milk is also a good choice. It makes the egg white a bit creamer, and softer, so if you liked soft boiled eggs, this is your go to. If you liked really overcooked, hard boiled eggs, like I did, go with Rice Milk.
 1 tbsp Agar Agar
 ¼ tsp Kala Namak
 1 tsp Mushroom bullion powder(optional)
For the egg yolk:
 6 tbsp Instant mashed potatoes flakes
 100 ml Hot water(Add slowly, and stop when enough. It should be less then 100)
 ½ tsp Turmeric powder(may need even less- add slowly, and mix!)
 2 tsp Nutritional Yeast
 1 tsp Kala Namak
 2 tsp Tapioca or potato starch
 2 tsp Vegan unsalted margarine or butter
 2 tsp Coconut oil

In a small saucepan, whisk together the egg white mix. Heat the mixture over medium heat until it comes to a simmer, then remove from the heat.


Transfer the mixture to a glass bowl. Let it sit, stirring occasionally, but careful not to make air bubbles, until it appears to be thickening, but is still liquid, and easy to pour.


Once the mixture is ready, pour it into the eggs molds- careful not to make air bubbles, and refrigerate for 20-30 mins.

Egg mold link- Echodo Egg Shape Soap Mold Non Stick Silicone Half Egg Mold for Soap Making, Truffles Chocolate, Candy, Jelly, Desserts, Ice Tray Backing Set Cake Mould 2 Packs


While the egg whites sit in the fridge, make the egg yolk. Combine the mashed potato flakes with warm water first, mixing well, and stop adding water when it’s combined, but just a tad dry. Add the rest, one by one, mixing well the whole time. You want it playdough-like, a bit dry, but well combined. Place in freezer for 5-10 mins.


When the egg whites are solid to the touch, and still in the mold, scoop out a divot from the center using a melon baller (or a spoon). This creates a little spot for the egg yolk to sit in.


Remove the egg yolk mass from the freezer, and form by hand yolk-sized balls. Cut them in half, and assemble with the egg white. I like to get them firmly in, and then run my knife alongside the yolk, like I’m doing a spread, so it looks uneven and freshly cut. Otherwise, it’s too smooth if you just leave it pushed in by your hand- the texture feels ok, but won’t look ok.


Once all is assembled, pop the whole thing out of the mold, refrigerate, and use as needed.

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