- Hide menu
The idea of creating an “eggless”, tofu-less, scrambled eggs has been high on my bucket-food-list. Well, I finally got around experimenting and it turned out just like I imagined. Tasted like scrambled eggs, had the texture of scrambled eggs and visually… well, you be the judge of that. :)
If you are new to my “egg” creations I will briefly share the ingredients that I used in order to create this dish. The key ingredient is agar powder, it is made from seaweed and it is not a raw product. It does have some great health benefits which you can read about (here). Without the agar, this dish wouldn’t have… well, it just wouldn’t exist. I created this recipe for those who miss having eggs in their morning breakfast routine.
For the eggy taste I used the black salt, you will find a link below. This ingredient is a must have because of its high sulfur content which gives the “eggs” that eggy taste. For the yellow color I used turmeric which is a wonderful healing spice for inflammation. In order for the body to absorb the nutrients of turmeric it must be accompanied with black pepper… so be sure to crack some on top of your “eggs” when serving. At first, the color will seem very pale but trust me, it brightens up in color as it solidifies.
The thought of dealing with agar can seem very over whelming for people… I know it did for me, but that was just because it was something new that I didn’t know a thing about. Do know this, the dish goes together fairly quickly and I found it just as easy to make as real scrambled eggs.
These scrambled “eggs” would be great tossed with “grilled” veggies or maybe with some cooked kidney or black beans.
Yields 2 cups scrambled eggs
Place the pan in the fridge for 2 minutes, remove and give the bottom of the pan a scrape.
Back in the fridge for another 2 minutes, remove and scrape.
You will notice that the mixture is starting to thicken up some. The scraping along the
bottom of the pan will start to create it in looking like scrambled eggs. Trust me.
Yep, you guessed it… back in the fridge….remove and scrape.
It is getting close to being done at this point.. but for good measure let’s try putting
it back in the fridge for another few minute
There we go.. looking pretty much spot on.
Add a little salt and pepper… perfecto’!
Do to some home-chefs having some mixed results, I made the
“egg” again and they turned out great. Sorry for the photo color
differences. Goes to show you how fickle photography can be with
natural light. :) So the photo below is right after I poured the mixture
in the pan. I then slide it into the fridge for 2 minutes.
2 minutes later, I removed the pan to push the mixture around..
you can see perhaps… that it is getting thicker.
Here is another shot showing you the chunks that are starting to form.
By the end of 6 minutes, the “eggs” were done. At this point they
are a bit chilled. You can GENTLY warm it on the stove, just to
finger warmth. They will start to melt if the heat gets too warm.