Egg Yolk Mixture Recipe

Silken tofu: A soft, custard-like tofu that provides a creamy base for the mixture.

Nutritional yeast: Adds a cheesy, nutty flavor and is rich in vitamins and minerals.

Turmeric: Gives the mixture a vibrant yellow color and adds a subtle earthy flavor.

Black salt (kala namak): Provides a distinctive sulfurous flavor that mimics the taste of egg yolks.

Olive oil: Adds richness and helps to blend the ingredients smoothly.

To achieve a creamier texture for the silken tofu mixture, make sure to drain any excess water from the tofu before blending. This will help the nutritional yeast and turmeric to incorporate more smoothly, resulting in a richer and more cohesive egg yolk substitute. Additionally, blending on a high setting for a longer duration can ensure that the black salt and olive oil are evenly distributed throughout the mixture, enhancing the overall flavor and consistency.

• Silken tofu - Substitute with mashed chickpeas: Mashed chickpeas provide a similar creamy texture and are rich in protein, making them a great vegan alternative.

• Nutritional yeast - Substitute with miso paste: Miso paste offers a similar umami flavor and can add depth to the mixture.

• Turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive.

• Black salt (kala namak) - Substitute with sea salt: Sea salt can be used for seasoning, but it won't provide the sulfuric egg-like taste that black salt does.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good substitute.

• Allow the egg yolk mixture to cool down to room temperature before storing. This helps maintain its texture and flavor.
• Transfer the mixture into an airtight container. Glass containers with tight-fitting lids work best to preserve freshness.
• Label the container with the date of preparation. This ensures you keep track of its shelf life.
• Store the container in the refrigerator. The mixture will stay fresh for up to 5 days.
• For longer storage, consider freezing the mixture. Portion it into ice cube trays for easy use in small amounts.
• Once frozen, transfer the egg yolk mixture cubes into a freezer-safe bag or container. This prevents freezer burn and maintains quality.
• Label the freezer bag with the date. The mixture can be stored in the freezer for up to 3 months.
• When ready to use, thaw the desired amount in the refrigerator overnight. Avoid microwaving to prevent altering the texture.
• Stir the mixture well after thawing to ensure a smooth consistency before using it in your recipes.

• For stovetop reheating, place the egg yolk mixture in a non-stick pan over low heat. Stir continuously to prevent sticking and ensure even heating. This method helps maintain the creamy texture.

• If using a microwave, transfer the mixture to a microwave-safe dish. Cover with a microwave-safe lid or plate to retain moisture. Heat on medium power in 30-second intervals, stirring in between to avoid hot spots and ensure even warming.

• For oven reheating, preheat your oven to 300°F (150°C). Spread the egg yolk mixture evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, stirring halfway through to ensure it warms evenly.

• To reheat using a double boiler, place the mixture in a heatproof bowl over a pot of simmering water. Stir frequently until warmed through. This gentle method helps preserve the smooth consistency of the silken tofu base.

• If you prefer a steam method, place the egg yolk mixture in a heatproof bowl and set it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, stirring occasionally to ensure even heating. This method helps retain moisture and prevents drying out.

• Blender: To combine and blend all the ingredients until smooth.

• Spatula: To scrape down the sides of the blender and ensure all ingredients are well mixed.

• Measuring cups: To measure out the silken tofu accurately.

• Measuring spoons: To measure the nutritional yeast, turmeric, black salt, and olive oil precisely.

• Small bowl: To hold the measured ingredients before adding them to the blender.

• Storage container: To store the egg yolk mixture if not using immediately.

Use pre-measured ingredients: Measure and prepare all ingredients ahead of time to streamline the blending process.

Batch preparation: Make a larger batch of the egg yolk mixture and store it in the fridge for up to a week.

High-speed blender: Use a high-speed blender to achieve a smooth consistency quickly.

Minimal cleanup: Blend directly in a container that you can store in, reducing the number of dishes to wash.

Quick access: Keep frequently used items like nutritional yeast and turmeric in easily accessible spots in your kitchen.