Egg Yolk Recipe

Water: The base liquid for the mixture, providing the necessary consistency.

Nutritional yeast: Adds a cheesy, nutty flavor and is a staple in vegan cooking.

Cornstarch: Acts as a thickening agent to give the mixture a yolk-like texture.

Kala namak: Also known as black salt, it imparts a sulfurous, egg-like flavor.

Turmeric: Provides a vibrant yellow color and a subtle earthy flavor.

When blending the mixture, ensure that the nutritional yeast is fully dissolved to avoid any grainy texture in the final product. Additionally, when cooking the mixture over medium heat, use a whisk to stir constantly. This helps to evenly distribute the cornstarch and prevents lumps from forming, resulting in a smooth and creamy egg yolk substitute.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor and can enhance the richness of the dish.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is also gluten-free.

• kala namak - Substitute with sea salt: Sea salt can be used if you don't have kala namak, though it won't provide the same sulfurous, egg-like flavor.

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

• Allow the egg yolk mixture to cool completely before storing. This prevents condensation, which can alter the texture and flavor.
• Transfer the cooled mixture into an airtight container. Glass containers are preferable as they do not absorb odors.
• Store the container in the refrigerator. The egg yolk mixture will keep for up to 5 days.
• For longer storage, consider freezing. Pour the mixture into ice cube trays for easy portioning.
• Once frozen, transfer the egg yolk cubes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the desired amount in the refrigerator overnight or at room temperature for a few hours.
• Reheat gently in a saucepan over low heat, stirring constantly to maintain the creamy texture.
• Avoid microwaving as it can cause the mixture to become rubbery and unevenly heated.
• If the mixture separates after thawing, blend it again until smooth before reheating.

• Stovetop Method: Place the leftover egg yolk mixture in a small saucepan. Add a splash of water or plant-based milk to help loosen it up. Heat over low to medium heat, stirring constantly until warmed through. This method helps maintain the creamy texture.

• Microwave Method: Transfer the egg yolk mixture to a microwave-safe bowl. Add a small amount of water or plant-based milk to prevent it from drying out. Cover with a microwave-safe lid or plate. Heat on medium power in 30-second intervals, stirring in between, until heated evenly.

• Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl containing the egg yolk mixture over the pot, ensuring the bottom of the bowl doesn't touch the water. Stir continuously until the mixture is warmed through. This gentle heating method helps prevent curdling.

• Oven Method: Preheat your oven to 300°F (150°C). Transfer the egg yolk mixture to an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes, stirring halfway through, until the mixture is hot.

• Steaming Method: Place the egg yolk mixture in a heatproof bowl. Set up a steamer or use a pot with a steaming rack. Bring water to a boil and place the bowl in the steamer. Cover and steam for about 5-7 minutes, stirring occasionally, until heated through.

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

• Saucepan: To cook the mixture over medium heat until it thickens.

• Stirring spoon: To stir the mixture constantly while it cooks.

• Measuring cups: To measure out the water and nutritional yeast accurately.

• Measuring spoons: To measure out the cornstarch, kala namak, and turmeric precisely.

Prepare ingredients in advance: Measure and set out all ingredients before you start cooking to streamline the process.

Use a high-speed blender: A powerful blender will ensure a smoother mixture quickly, saving you time.

Cook on medium heat: Cooking on medium heat prevents burning and ensures even thickening, reducing the need for constant stirring.

Stir constantly: Continuous stirring helps the mixture thicken faster and prevents lumps from forming.

Cool quickly: Spread the mixture thinly on a plate to cool it down faster, making it ready to serve sooner.