VEGAN RAMEN EGG RECIPE ***TOO REAL??? VEGAN RAMEN COOKBOOK | HOW TO MAKE CASHEW EGG

Name: VEGAN RAMEN EGG RECIPE ***TOO REAL??? VEGAN RAMEN COOKBOOK | HOW TO MAKE CASHEW EGG
Total time: 30 min
Ingredients: 1 ½ cups Cashew milk; 2 tsp Agar-agar, powder; ½ tsp Black salt; ½ cups Canned chickpea; ¼ cups Chickpea; ¼ tsp Salt; ½ tbsp Turmeric, powder; 2 tbsp Grapeseed oil

By Yeung Man Cooking · 30 min

Ingredients

Cashew milk1 ½ cups
Agar-agar · powder2 tsp
Black salt½ tsp
Canned chickpea½ cups
Chickpea¼ cups
Salt¼ tsp
Turmeric · powder½ tbsp
Grapeseed oil2 tbsp

Instructions

Blend the egg white ingredients (cashew milk, agar agar powder, black salt) until emulsified.
Pour into a small saucepan and heat, stirring constantly, until it just comes to a boil.
Immediately pour the mixture into an egg mould.
Chill the mould carefully in the fridge for 40 minutes.
In a clean blender, blend the egg yolk ingredients (chickpeas, chickpea water, pink salt, turmeric) on medium-high, leaving a little texture.
Pour into a small cup and stir in the grapeseed oil.
Carefully pop the egg whites out of the moulds, then use a melon baller to make a small cavity in each.
Fill each cavity with the yolk mixture.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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