Eggless Egg Salad, with agar “eggs”
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This is the second “egg” salad recipe that I am sharing with you. I love having a variety of recipes because it gives me the freedom to make dishes simply based on what ingredients I happen to have on hand. This recipe uses agar “eggs” but if you want you can check out my … Vegan Chunky Eggless “Egg” Salad, which is avocado based. Both are amazing. Well, we think so anyway. :)
If you are open to adventure, I highly recommend this recipe though. Agar isn’t a raw ingredient, but it comes with good health benefits, not to mention the fact that it makes beautiful “egg whites.”
This is becoming one of Bob’s all-time favorites. I am amazed at how authentic it tastes, and the texture is spot on. If you scroll further on down the page, you will see a picture of the “eggs” that I diced up for this recipe. I had entirely too much fun just playing around with the sheet of “egg whites.”
Agar is derived from a plant source (red seaweed) rather than an animal source, which makes it suitable for those who follow a vegetarian and/or vegan diet. It is also perfect for diets with restrictions for moral, ethical, and religious reasons.
It has no taste, no odor, and no color. Agar can also be used as a laxative (it’s 80 percent fiber) and as an appetite suppressant which gives a sensation of feeling full. It is also used as a digestive aid by some people, to ease stomach upsets.
Agar can set at room temperature; therefore it holds form even as the temperature rises. So see, it’s not so bad after all. :) Go on now, and give it a try. If you have any questions along the way, just let me know. I will do my best to help you.
Ingredients:
Yields 4 cups
“Egg whites”: yields 2 1/2 cups cubed
“Egg” mixture:
- 3/4 cup (90 g) raw cashews, soaked 2+ hours or 1 ½ cups chopped avocado
- 1/4 cup (57 g) water
- 1 1/2 Tbsp (27 g) yellow mustard or raw mustard
- 1 1/2 Tbsp (20 g) raw apple cider vinegar
- 1 tsp (8 g) raw agave nectar
- 1/2 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) onion powder
- 1 tsp (1 g) dried dill
- 1/4 tsp (1 g) curry powder
- 1/4 tsp (1 g) turmeric powder
- 1 tsp (5 g) Kala Namak (Indian Black Salt) 1/8 tsp (<1 g) ground black pepper
Mix-ins: (optional to taste)
Preparation:
“Egg whites”:
- Place the water, agar, and salt in a small saucepan. Turn the heat on medium-high and whisk until it starts to bubble. Reduce the heat to medium and continue to whisk for 4 minutes. We need to make sure the agar dissolves.
- Remove from the heat and stir in the almond milk. Move quickly because the agar will start to gel if left to cool too long.
- Pour the mixture into a shallow baking pan.
- You can use any size pan, but no larger the 9″ x 12″.
- Allow to cool in place for 5-10 minutes.
- Uncovered, place in the fridge to set up. No need to oil or line the pan.
- Once firm, remove from the pan and dice into small bite-size cubes.
“Egg” yolk mixture:
- If using cashews; soak, drain and rinse the cashews before adding to the blender. If using avocado; peel and remove the seeds before adding to the blender.
- Add the water, mustard, apple cider vinegar, agave, paprika, onion powder, dill, curry powder, turmeric, Indian Black salt, and pepper. (Whew, I think I got it all). Blend until smooth and creamy. If you used cashews make sure that the sauce is smooth and doesn’t have any tiny bits of cashews.
Assembly:
- Pour the “egg” yolk mixture into a medium-sized mixing bowl, add cubed “eggs,” diced pepper, onion, chives and sweet pickle. Gently fold together.
- Store leftovers in the fridge for about 2-3 days. Make sure it is well covered, so it doesn’t dry out.
Nutrient Macros: per 1/4 cup serving
Calories: 315 / Fat 23.3 g / Carbs: 15.3 g / Fiber: 6.8 g / Protein: 11.7 g
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Lightly simmer mixture to dissolve agar.
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Pour into a baking pan with an edge.
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Allow to cool, then transfer to the fridge to set up.
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Once firm (15 mins.) Loosen the edges.
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Slice into small squares.
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Scoop out into a bowl.
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And there we have it… “eggs”!
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
I just can’t wait to try this. I’m sure it is delicious. I ordered the black salt at your suggestion and it is delicious. I use it all the time. Wish I had more time to try all these delish recipes.
Just take them one recipe at a time Elaine.. :) Keep me posted if you try it. Have a blessed evening, amie sue
Woman! You are an alchemist!
I am going to make a leotard outfit with that embroidered on it. lol Thank you Tati :) Have a wonderful weekend! amie sue
This looks like such a great recipe (as do all of yours!). About how long should I expect it to take for the “egg white” part to set? I tried making that part last night and it is starting to firm up, but it is still jiggly. I am worried I may have done something wrong…my luck with agar agar has been hit or miss in the past. Or does it just take a longish time? Thanks!!!
Hello Sheila, I just answered that question for you above… but I can further explain since you gave me more details here as to what is happening.
Agar will always have a slight giggle to it due to its nature… much like gelatin. If you cut a small piece off, how is the texture? Does it hold shape? Does it feel similar to an egg white? amie sue
Thanks, Amie-Sue! Sorry for the double post of the question, by the way (I got distracted and I didn’t realize that my message was sent already). Something definitely went awry…there was no way I could cut a slice and it wasn’t fully set after a whole day. Not my first time messing up when agar is involved. I will try again – good to know that I should see it set after 15 minutes. Again, thank you so much, and Happy Easter to you, too!!!
Not a problem Sheila.. the important thing is that I got your comment. :) It’s all good.
Yes, something indeed went haywire there. It sounds like perhaps you didn’t cook it long enough to dissolve. Are you using the powder or flakes? Have a happy day! amie sue
I agree, I think I didn’t cook it long enough. I tried again (using powder both times, by the way) and happily it came out perfect! Phew. Thanks!
OH I am so glad! Bob just finished the last batch of this salad… he ate it three days in a row. hehe And he still isn’t “egged” out. :P Have a wonderful Easter Sheila. Blessings, amie sue
Great looking recipe – how long will it take for the “egg white” mixture to set? Thanks!
Morning Sheila,
Gosh, it only takes about 15 minutes or so. It sets pretty darn quick. Enjoy and Happy Easter, amie sue
Thank you for this recipe Amie-Sue. I just ate so much of it it was just like Easter dinner! Wait it was Easter dinner! How appropriate.
I made a couple of mistakes making this and I don’t know if they might help anyone? I used a huge wide pan and doubled the recipe and with that much surface area and cool liquid (recently out of the fridge) poured on top if it the agar water seized immediately. It never set. I took the viscous oogly mixture and added it to yet another batch of agar this time done a bit more carefully and it worked like a dream.
Also the vitamix blending that I improvised did not work out either.
But now my family is quite impressed thanks to you.
Thank you.
OH goodness, sounds like you had quite the experiment going on. haha Thank you for sharing it with us… we all learn from one another. :) Have a wonderful up and coming week. amie sue
You amaze me with each one of your recipes more and more each time, again I can not even begin to try to explain how delicious and unique this recipe sounds or how grateful I am to realize there are many more options for flavors and textures while still be nutritious. THANK YOU!
Your welcome Kathy… I am just now getting to answering all of my comments for the day (11:36pm now… was a long and busy day!) and I just wanted you to know that I will fall asleep with a smile on my face due to reading such sweet words. Blessings and enjoy! amie sue
I’ve spent the past hour saving your recipes and planning what I’m going to eat this upcoming week, and I’d like to thank you for making it all available to us on the internet :)
But I have one question that does not pertain to food – would you mind telling me where you purchaseed your cutlery, plates, etc? They’re really beautiful.
Good afternoon Paulina,
I bet you have an amazing menu planned for the week. Smart thinking! And you are welcome. It brings me great joy sharing my kitchen creations with like-minded people. Regarding my cutlery… I buy most of them second hand, whether it be thrift stores, antique stores or garage sales. In my mind I told myself that I would only spend .25 cents a piece for it. From there I collected quite an eclectic “set” of silverware. :) The same goes for my dish-ware, though I didn’t lock myself into .25 cents a piece for those. I love the “hunt”, it helps me in creating a wide range of odds and ends.
Have a blessed evening, amie sue
Hello Amie,
This recipe looks fantastic. I cannot believe what you are able to achieve with raw foods and in your raw food dishes. It is exciting watching you work.
I have found Black Salt at a local Indian food mart in my area and would like to make this recipe to have available for the weekend.
One subscriber wrote in a comment that she did not get when using avocadoes the beautiful color seen in your recipe photograph above. I understand that if choosing the avocadoes, the color may not be the same.
I cannot serve the family cashews and certainly am thankful you gave the option of using the avocadoes. However, I wondered if another nut might be used in place of the cashews? Would macadamias work? I have used them in the past to replace cashews in cheese and ice cream dishes, but did not know if they would be a suitable replacement in this recipe.
With the exception of the cubed white “eggs” is there much of a difference in taste between this vegan eggless egg salad (with agar eggs) the other egg salad you posted? Which should I choose?
Also, how long will this salad last in the refrigerator?
Being raw vegan for many years, it has been a long time since I have had egg salad. My son and daughter who in the past have both enjoyed egg salad sandwiches, are excited to try the dish.
I would like it to turn out as delicious as yours. Please advise me.
With much gratitude for your work and service,blessings.
Good morning Rhondy,
I am sorry that it has taken me a bit in answering your questions. I managed to come down with a 102.2 fever yesterday… right out of the blue. Shew.
Q. Would macadamias work?
A. Yes, they should work just be sure to soak them prior. They are higher in fat so watch that you don’t over process them, releasing too much of their natural oils.
Q. With the exception of the cubed white “eggs” is there much of a difference in taste between this vegan eggless egg salad (with agar eggs) the other egg salad you
posted? Which should I choose?
A. There isn’t much of a difference, I just wanted to offer up some alternatives for people since we all eat so differently due to food likes/dislikes or allergies. Choose which ever one you want to explore with. :) Try one then the other.
Q. Also, how long will this salad last in the refrigerator?
A. Roughly, 3-5 days. It can start to dry out, if this happening I added a tbsp of water and give it a good stir just to moisten it back up. :)
Please do keep me posted how it goes. I hope you son loves it! Have a great weekend, amie sue
Thank you for your response.
I am glad to hear you have recovered from you sudden bout.
I will certainly let you know how things go. I plan to have to serve the salad as a part of the family’s Sabbath meal tomorrow.
Blessing and be strengthened in ALL health and wellness.
dear amie sue, I made this agar egg salad, it came out great, i did buy this Kala Namak salt, it was very strong smelling for me so i used half the amount in the yellow egg yolk part and it was very good. thank for the recipe. Both my dogs also liked it , a girl red white welsh corgi dog (Honey)and a boy large black Newfoundland dog (Sage). they ate it up so fast. I always let them try any foods i make and see if they want it too.
That is great Pier… glad to see that you and your dogs are eating a healthy diet. hehe
Hi Amie-Sue!
This is wonderful! I just have one quick question if you don’t mind. Can Irish Moss be substituted for the agar? Would I get the same result? If so, could you please shed some light on how to exchange the measurements? Thank you so much!
Very Best:)
Zhom
Hello Zhom,
I haven’t tested it so I can’t really give you measurements. Irish moss is different in texture and structure than agar so I personally wouldn’t. But, there is experimenting… much can learned and discovered through it. hehe Have a great day, amie sue
Thanks for your reply Amie Sue:) I suppose it sparked my curiosity to try another binder that I wouldn’t have to cook in order to keep the dish 100% raw. I’m a novice at this whole thing, so I guess experimenting is just part of it all!
Best,
Zhom
Regardless of your experience in the kitchen.. there is ALWAYS something to learn through experimentation :)
Help! What did I do wrong??? I’ve made the “egg whites” twice with the Agar and both times the result has been runny and never set. I did not have a small saucepan and instead used a Dutch oven. Is that the issue? Also, I didn’t have an 8 x 8 metal pan so I placed the mixture in ice cube trays. I cooked for the time indicated, but what do I need to do the next time around to make these?
Hello Eppie,
It’s hard to know for sure since I can’t witness your technique. I have never had a problem with agar setting up. I will test today how agar responds in a Dutch oven, though I can’t imagine that being the issue (but one never knows). Are you using powder or flakes? Just curious. The only other thing that I can think of is that it isn’t getting dissolved enough. Are you adding the agar to the water as it warms up to a boil or are you adding once it is boiling? Let’s see if we can figure this out. I look forward to hearing back from you. Blessings and have a happy day, amie sue
Hello Amie,
I just made the egg white solution with the agar. The solution set perfectly. I cut a piece out to see what it would taste like and the texture tasted like a semi ripe avocado or the avocado’s that you cut open and they are nice and green and firm. Let’s just say that it didn’t have the mouth feel of a boiled egg but the but it was firm like an egg. I used Agar flakes. My question is, is there a difference in the taste of texture using the flakes vs. the powder? or did I do something wrong in the process? Is this recipe supposed to have the mouth feel of an egg?
Hello Terran, I haven’t used the flake form of agar before so I can’t really say for sure. I feel that this vegan egg texture is much like the real thing but I suppose it could differ from person to person. I do my best to recreate foods in my kitchen… playing and having fun. :) Have a great day, amie sue
Ok, Thanks. I will try the powdered form to see if that makes a difference.
Just made this, I’m speechless. You’re a genius :)
Well thank you Barbara. hehe Who doesn’t like to be called a genius. :) Just glad to hear that you are enjoying the recipe. My husband eats eggs and often requests this so that is always a good sign. hehe Have a glorious day, amie sue
This may be a dumb question, but is smoked paprika considered raw? I’ve seen you use it in several other recipes of yours that I have marked on my wish list. If not, would regular paprika be just as well to use or would the flavor be thrown off too much?
To my understanding, smoked paprika isn’t raw, it’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder. It is very difficult to know if spices are raw, all depending on how the grower / manufacture harvests and dries them. Often times spices are sun-dried but a person really wouldn’t know for sure unless you contact the manufacture. The smoked flavor adds a great flavor but its up to you as to what you want to do and use. :) amie sue
Hello, Amie,
I enjoy your recipe my rawfood cooking,
I am so gratitude your sharing your great and so wonderful recipes and I am happy to read your detail guide every recipes,
I have question,
I want to make white egg part,
From your description,
to use heated agar gel quickly to hard almond milk to make white egg cube, so agar gel is not cool gel isn’t it?
But I worried that if agar gel is warm gel , it is over 48 ℃, so white egg part isn’t raw or it is raw white egg? If agar gel has over 48℃ （118F）
almond milk is warmed from agar gel, I think .
So please tell me your guide,
<3<3<3
Thank you for your hearty site !
from sunny
Hello Sunny,
Thank you for your sweet words. All I can say is to follow the directions as I wrote them. The ajar must be brought up to a boil in order to dissolve and active it for its gelling properties. You can remove it from the heat, taking the boil down before adding the almond milk but there will be a small window… once the agar starts to cool, it will start to set up and that will make it hard for mixing and pouring.
Most people would just dissolve the agar in the almond milk, but I always use water and then add it to the other ingredients to reduce the chances of it over heating the whole recipe. I hope this makes sense. Blessings, amie sue
Thank you ,Amie Sue！
So my question is that I worried about almond milk is warmed by the warm agar gel boiled to dissolve in the warm water, if the agar gel is warm over 48 ℃ , I think that the almond milk is warmed by the agar gel, so is the white egg part not raw??? Thank you for your hearty message, please reply again , Amie.
<3<3<3
Good evening Sunny.
My best advice is to get a thermometer so you can monitor the temp. That way you will know. :) Blessings, amie sue
Thank you, Amie!
OK I will try to monitor the temp. Nice idea.
I can controll the almond milk temp to use thermometer.
I want to make this recipes and I’m so fun! Thank you Amie always!I am looking forward your recipes up every time , I gratitude your beautiful spirits so much with big hug!
ou bet Sunny. :) Thank you for the kind words. Blessings and have fun! amie sue
I have used Agar agar powder and my batch comes out more like cream of wheat consistency. The solution becomes thick with the water and I boil and whisk for 4 minutes. I remove from the stove and add the almond milk (homemade) whisk and put into pan. I put the pan in a 40 degree room to set for 1 hour. I cut with a knife and it is very watery. When I pour it into a bowl, the cubes fall apart and turn into the cream of wheat texture. I thought my agar powder was old, but this again happened with my latest batch. What am I doing wrong? Does the agar have to desolve in the water before going to a boil? Does it need to be a hard boil for 4 minutes? Does the almond milk need to be warmed up before adding to the agar solution? I will say the cream of wheat version tasted great and I added cubed potatoes to make a potato salad.
Hello Craig.
I have been using agar for years and have never had this experience. The main thing is to make sure that the agar has dissolved before adding it with the rest of the ingredients. I don’t do a hard boil….”Turn the heat on medium-high and whisk until it starts to bubble. Reduce the heat to medium and continue to whisk for 4 minutes. We need to make sure the agar dissolves.”
To confirm… you are indeed using agar powder and not the flakes correct?
And no the almond milk doesn’t need to be warmed.. I never do. Let’s see if we can get you out of the cream of wheat stage. hehe
Is there a reason you don’t just put it in the fridge to chill rather than a room? I notice that you are putting into a bowl, rather than a shallow pan… I can’t see that this would be the issue, but perhaps the surface area isn’t enough. Since we trouble shooting, I had to mention it.
Any thoughts on what I shared? Let’s keep a dialoge going so I can help! amie sue
Thanks Amie-Sue…
I tried the recipe again and had great results. This is the second time I used the new agar agar powder and when it goes into the water, it begins to gel (differently than my old agar agar powder). I concluded that my old agar-agar is too old, however my first batch with the new agar-agar didn’t turn out well. This current batch, I put the agar agar into a wok style pan (before I used a regular pan) thinking the whisk would reach all parts of the solution. I also used the recommended salt instead of the Himalayan salt I was using. (Amazon delivered in time) I was also doing the scrambled egg recipe this time and added the turmeric with the milk and I got a better egg color. (As I cooked before, the mixture got a dark brown instead of egg yellow) The agar agar seemed to gel much better in the wok pan than the sauce pan. I added the almond milk and heated for another 30 seconds. I put it into a shallow pan (I said bowl on my previous email- oops) and put it into my winter refrigerator (unheated sun-room 38-40 degrees) This time it worked very well. My conclusion is that the old agar agar is too old and the pan shape for cooking the agar with my rounded whisk combined the agar and water to create a thicker gel before adding the milk. I have always cooked the agar powder for 4 minutes. I changed too many variables to know what actually worked, so next time I will not heat the milk and see how it works. Thanks for posting this recipe with the agar agar and all the others. I will update when I try again. Thanks for your help.
Thank you for sharing all of that Craig. It’s hard to change just one thing at time to find out the culprit when all you want is for the recipe to work. :) In the end… I am glad you were able to work it out. I am guessing that the core issue was the old agar as I have always had success with the way that I make it. My mom and dad have a winter fridge just like you. Smart thinking.
Have a wonderful holiday Craig. Blessings, amie sue
Omigosh Amie Sue, You are “Amazing”!!
I started following Markus Rothkranze about 3 yrs ago. It is very difficult for me to maintain a Whole food diet (no support, lack of time for prep, etc). I fall off the wagon less and less and feel better and better the longer I eat right. Your recipes are so far above all the others I have seen and tried. YOU ARE TRUELY AMAZING!! I just wanted to write to you and thank you for making it easier for me to stay on track. Your recipes are fairy easy, so beautiful, and delicious! I get lost and am so amazed at all the wonderful things you have shared here, and can’t wait to try them.
As for the egg salad.. omg, wow! I messed up the “eggs” somehow last night (re-did them this morning, still in fridge). I had this for lunch at work today, minus the egg part, wrapped in a giant Romaine leaf. I can’t wait to try it “with” the egg parts… I can’t thank you enough for sharing Amie Sue… You Rock!!! and your really funny.. love to read about your trials in the kitchen.
God Bless you Amie Sue oxox
Good afternoon Jamie,
Thank you so much for the precious words. As I read through your comment here, my eyes welled up with tears. It blesses me so much when I hear such testimonies from others. My site is my heart and passion and help others is my goal. I can’t thank you enough for taking the time out of your busy day to share this with me. I hope you continue to find inspiration throughout the site and don’t be afraid to reach out. I will help, encourage, and support you in any way I can.
Blessings, amie sue :)
It has the color of the real scramble eggs,
It has the smell of the real scramble eggs,
It has the look of the real scramble eggs…..
But it taste even BETTER than the real scramble eggs.
Could even fool non vegan-non raw people with it and who even loved it!
A BIG hit 👍👩🏻🍳🥚 🏆🐣💖
A word of warning : you could become addicted 😂😄
Yasmine, thank you soooo much for sharing your experience with me and everyone else. :) I am thankful that it was a hit for you! Those are some powerful statements that you made and I LOVE it. hehe I hope that you have a blessed and wonderful weekend. hugs, amie sue