{"id":727,"date":"2012-05-29T09:00:30","date_gmt":"2012-05-29T13:00:30","guid":{"rendered":"http:\/\/meshell.ca\/blog\/?p=727"},"modified":"2012-05-29T00:02:30","modified_gmt":"2012-05-29T04:02:30","slug":"the-vegg-vegan-egg-yolk-replacer","status":"publish","type":"post","link":"https:\/\/meshell.ca\/blog\/the-vegg-vegan-egg-yolk-replacer\/","title":{"rendered":"The Vegg – Vegan Egg Yolk Replacer"},"content":{"rendered":"

Once upon a time I saw The Vegg<\/a> online and I thought it was some sort of April Fools Prank that wasn’t possible. The pictures looked… too much like eggs. It looked too good to be true. And the website… looked fake too. However, the website has since improved, and I can verify that The Vegg really does exist and also happens to tastes quite a bit like eggs.<\/p>\n

Unlike many vegans, I don’t miss cheese, I miss over-easy (easy-over?) eggs. It’s a textural thing that isn’t easy to duplicate through conventional tofu magic. It’s something you can do with a bit of molecular gastronomy (spherification) and black salt to some degree, but it’s not something that’s as easy as crushing up some tofu and throwing it in a pan. Until now.<\/p>\n

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At some point in April, Rocky from The Vegg did a call out for bloggers\/testers, and I jumped on it. Do I want to try it? Yes. I wanted to finally try this mythical creation that I didn’t believe existed. And then what happens… my package gets stuck at customs for nearly a month. I checked to postage date, April… it is now almost the end of May. Luckily, it arrived last week.<\/p>\n

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Preparation is simple. Have a blender? Check. Have some water? Check. The package I received said throw the contents of the package in to 1L of water. So I did. It is worth noting that the website (and I assume new packaging reflects this as well) has instructions for a smaller quantity of Vegg<\/a> than a full 1L of Vegg yolk. However you can also freeze or refrigerate the remaining Vegg for several weeks.<\/p>\n