I Tried To Make A Vegan Runny Egg Yolk Out Of Tomatoes

oh it's just a yoke it's a real egg hit the neg oh my god what the heck my friends Merl here and today I'm back to my old tricks of

vegan

izing something you know and love or at least something you know which today is. It's going to be really very very special and I'm not exaggerating today I'm not even a chef today I'm like a mad scientist because you asked for it I'll give it to you today we're going to

make

a

vegan

liquid egg

yolk

from the

tomatoes

I must have received hundreds of requests to

make

this really great recipe.

There was some sort of viral video that a tipster made at this restaurant called Crossroads Kitchen in West Hollywood in Los Angeles. They make this really convincing vegan liquid egg. It has the color it has the pop it has the un looks like an egg

yolk

I know I already

tried

to recreate an egg it didn't look like that this is the next level and today I'm really up to the challenge I want to give Guys, what you want to see may be It may not be easy, but we are doing it, so buckle up, it's going to be a wild ride, so the first step is to take a blender container and you're going to put it on a food scale and then you're going to zero the weight and then We want to measure 1000 grams of cold water in the blender container.

Oh 1026, okay, let's see how this dance goes. Oh 1,000, yeah, okay, so now let's add our sodium alginate. Sodium alginate is extracted from a brown algae that grows in cold water. It is used in cooking to add two things to add viscosity or to help bind things together. Basically, it is an emulsifier. Add the sodium alginate to the water and then you are done. I will blend it on high speed for 60 seconds to a minute until the sodium alginate is completely dissolved. Crazy, this is completely emulsified in the water and now has a totally different consistency. It is not solid, it is not liquid.

Kinda somewhere in between. what we want because when you think about an egg yolk, it's always somewhere in the gray area, and what we want to do is pour this into a wide, shallow bowl, it has the texture of lubricant, does it smell like something doesn't it? You know how I'm going to cover this and then now that I've got everything covered I'm going to refrigerate this for two hours. You can also refrigerate it overnight, but I'm going to do that and then we're going to work on our yoke. I'm going to core them and essentially what we're going to do is prepare these

tomatoes

.

It's a French cooking technique that was originally used to preserve meats, but essentially what we're going to do is roast. these at a very low temperature for a long time with a lot of oil we want a pound and a quarter of these tomatoes. Make sure you have a good mix of red, yellow and orange because that will determine your color, you want a neutral. oil I'm using canola oil should almost cover the tomatoes basically and then we'll add some salts. I'm going to mix this all up. I'm going to go ahead and roast them at 325 degrees Fahrenheit 160 degrees Celsius for about an hour. and 20 minutes and then we will visit these beauties again.

Well, we've got our candied tomatoes and what we're going to do is use a slotted spoon, we're going to take them out of here and drop them right into the old one. blender so you can let the oil drip now I'm going to separate the oil from the tomato liquid or any water that has been released during cooking. Well, we want to conserve the oil, so we're going to mix these together. tomatoes at a very high speed until they are completely smooth, yeah okay well I just realized I have a huge pit, not huge that's dramatic but I have an oil stain on my shirt and I love it this shirt, so I'm going to take this one.

I'm going to go and I'm going to clean this up and wear something else and wear an apron so they just say, you know why I'm not okay, we're back, what we're going to do is have our tomato puree. and we're going to go ahead and run it through this strainer and I'm going to make sure that it removes any pulp or any skin that's still left in our puree, so I've got a nice high sided pan here and what I'm going to do is add a little bit. of water and about a quarter cup of chopped shallots.

I'm going to heat it up and let it heat up over medium heat for about five to eight minutes until it starts to smoke almost like a Okay, now it's ready. I'm going to strain this tomato mixture through a fine mesh strainer into the blender and just add a tablespoon of these weird shallots. We don't want too many shallots because then the shallot flavor will turn out to be too strong and then do whatever you want with the rest. I'll leave that to you. Okay, beautiful, so we have our tomato mixture here. Now we're just going to add our black salts.

Black salt is. What will give us that pleasant taste and smell of sulfuric egg? So I'm going to go ahead and blend this on high speed for about 20 seconds. I'm going to turn this down also now to medium speed and I'm going to slowly add this reserved. tomato oil so basically I'm just going to pour this in slowly while mixing on medium speed okay this is completely emulsified maybe I just got used to the egg smell but it smells pretty good now I'm going to put a medium bowl in my kitchen scale and I'm going to set the weight to zero, then I'm going to pour in 250 grams of my yolk mixture, this is calcium lactate, the calcium lactate is what is going to react with the sodium alginate added before, now I'm going to beat that together until it's fully incorporated, then with calcium lactate and sodium alginate you can basically make a yolk, it's called spherification and you can do it with any liquid you want, so technically with these two things you'll get a little sphere that will do. like your yolk, so those are the two superstars of this equation, the rest is trying to make it taste as close to an egg yolk as humanly possible, but it couldn't be done without sodium alginate and calcium lactate .

Now we are going to cover this mixture and refrigerate it for approximately an hour. You can also refrigerate it overnight. Basically, you just want to let all the air bubbles in here pop and get out so that we don't have any air bubbles. The next step is something very exciting. I'm going to refrigerate this and then we can make the magic happen. Well, here is our yolk mixture already prepared in advance. It looks like this, so it solidified a little bit in the refrigerator, so that's it. What I'm going to do is take a tablespoon and basically fill this silicone mold.

These will be our little yoke shapes, so they're ready. I'm going to put them in the freezer for about 30 to 40 minutes. I'm excited. but I'm going to be careful and be excited oh my gosh oh my gosh okay here we are we have these nice frozen yolks they were there for about 45 minutes and I'm going to do this real quick because I don't want to. to make them fall, I'm basically going to take them out of this little mold here straight into our sodium alginate solution and then I'm going to cover them completely now we don't want them to touch because if they touch they'll stick together you want to make sure they're completely covered but they'll stay here for a minute or two, so I'll be right back.

I'm really nervous right now because this is not the kind of recipe where you just go back and make a A couple of things it's a process, we're going to get the yolks out, so we're just going to drop them into this like warm water to rinse them off and then It's time to try them. I pray this has some semblance of a shape. because if it's not egg yolk, look at that, oh my god, my face is turning red, I can feel it, okay, I'm going to stop freaking out, put it in the water, okay, so at least one of them is really cool, okay, let me. just take it out wow this is crazy so I put it in warm water because you also want it to be able to thaw a little bit so it actually runs when you break it it's so fresh I got my yolks. done and it's time for you to try this, let's try this, but most importantly let's see if it's a

runny

egg yolk.

That's why we all show up here today, it can be pretty, it can be the right color, it can be very pretty. but the yolk is

runny

, let's try it, see what happens, that's why we're all here, look how it works, it's not super runny, but it's still working, it's working, it's running, it's running away look, look, look, look, it's okay , we have it. I'm very happy with this, let's see how it tastes, okay, I haven't had an egg in a long time, it's almost like hollandaise sauce, it's been injected into an egg yolk, it has a little almost lemony flavor, but the acidity is The tomato is delicious, I have

tried

the one from Crossroads, this is comfortable.

Wow, okay, I'm super funny. I'm going to follow up with everyone to see what they think. Wow, I can't breathe. This is bad. I'm not. I will say that I have a little of this, an indication of the best dose. It smells a lot like egg in here, so I'll say it's a success. I smell the scent of a woman. Well, I hope I don't smell like this room smells. I like it, but I'm on a mission to dive into this with you because it's so exciting, yeah, oh, it's just a yolk. What is happening right now, isn't it a real egg?

Great, yeah, that's a full disclosure. I don't love runny eggs, I think You're disgusting Wow, it smells like eggs, oh yeah, I'm scared, it's actually really scary. Exact. I'm looking at the round yolk and it's like it's an egg, like I'm watching it pour. It dripped well and passed the splash test. Oh my god, in a good way, you don't want to eat it mate, I can tell just by hanging up, you really nailed it, aha, sorry, it's a little bitter, it's good, the tomato is very tasty like a pasta sauce. I was going to say like horseradish I would have guessed it as some kind of granulated mixture baby food oh you're right no yes you're going to get it here I'm getting here it lights up a little mm-hmm I smell the scent of a woman are you going to say something? wild first ah tomato tomato an instant companion oh he's going to think I'm going to get it that was really good, damn, disgusting, you don't like tomato, I hate tomatoes, okay, the taste was good, it was just amazing, Yes, it's like a little bit. more sour than an egg, the egg has a more subtle flavor, this was a flavor that is kind of mind-blowing, really, it doesn't taste exactly like an egg, but the way you came out of there really scared me. out for a second ten out of ten what ten from Canada no please that's too much tuna oh that's eight minus ten this has to be an eight point five that's seven point zero nothing like a nice nothing like an egg yeah everyone They are very happy, you like it, great, yes, I'm John Cena, how good, it's good, true, very good, very impressive.