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Let’s get one thing straight before we dive into this recipe… I used cage-free eggs for this recipe… in fact, I used egg-free eggs! Now before you get any funny ideas, I didn’t lay these eggs but I did create them. :) This recipe isn’t 100% raw, but if you don’t consume eggs, but still wish to partake of Deviled Eggs… this is about as close as you are going to come.
I first tested this recipe with 1 1/2 cups of almond milk and 1/2 cup of water. The water was the only thing that I boiled along with the agar powder. Then added the mixture to the almond milk and salt in the blender. This worked fine and kept the almond milk raw but the blending process caused a lot of little air bubbles in the eggs. Nothing wrong with that, but it just didn’t look right.
So in my next attempt, I brought the almond milk to a low boil and added the agar and salt to it. Then poured the mixture straight into the molds. No small air bubbles. So, this will be your call how you want to process the almond milk into the recipe.
If you are new to working with agar, it is very easy and fun to play around with but you have to work quickly. So be sure to have everything ready to go. I used a chocolate egg mold and another cake pop mold for this recipe. I wish I had ordered two of the chocolate egg molds but… and that’s ok, because it prompted me to create another recipe so nothing was lost.
You won’t need to grease the mold because they pop right out but I do recommend removing the eggs from the mold before piping in the filling. The eggs can be slippery and trust me it is a sad day to see one fly across the counter and onto the floor when trying to remove it with the filling in place. :)
I shared these “eggs” with 5 different people, all of whom are not known to be healthy eaters. You know, those who eat purely for pleasure… and they all loved them. In fact, I didn’t even reveal the fact that they weren’t real egg whites. I am sneaky like that. Enjoy and have fun!
Don’t do I as I do, do as I say… and I say to pipe the filling in AFTER you remove
eggs from the molds. It makes it easier to pop them out and not disturb the filling.
I picked this cake pop mold up at Michael’s Craft store. It was the closest thing
I had that resembled an egg shape, well half of an egg shape. :)