1. To make the egg white, put the milk in a pan and bring to a boil. Mix the agar agar with some extra milk in a bowl and add to the boiling milk. Also add the black salt. Whisk the mixture gently to prevent lumps from forming, but don’t stir too hard to prevent air bubbles from forming. Let the milk simmer for a few seconds and turn off the heat. Keep stirring the mixture gently. Let the mixture cool down a little before pouring it into the egg moulds. Put away in the fridge, until the egg-whites aren’t liquid anymore.
2. To make the egg yolk, put rinsed chickpeas, mayonnaise, black salt, curry powder, turmeric powder, black pepper and water in a bowl together. Mix them in the food processor until it gets a smooth consistency. Taste, and add more salt, pepper or any other ingredients to your liking if necessary. If the consistency is not smooth enough, add a little bit more mayonnaise. Finally, add the diced onion.
3. Get the egg whites in the fridge out of the moulds when they have stiffened.
4. Dig a little hole in the middle of the egg whites with a spoon, just like how real eggs would look like when their yolks are removed after cooking. Don’t make the holes too deep, or they’ll fall apart.
Fill every egg white with the egg filling
5. Put on the toppings: spring onions and/or parsley and a dash of curry powder.
Place them on a tray. Ready to serve!
If they’re not served immediately, store them in the fridge, well sealed in a container. Enjoy!

Egg white
1 1/2 cup soy milk
1 1/2 tsp agar agar
3/4 tsp black salt

Egg yolk
130 g cooked chickpeas, rinsed and drained
3 tbsp vegan mayonnaise
1/4 tsp black salt (kala namak)
1 tsp curry powder
2 tbsp water
1/4 onion small, finely diced (23g)
Pinch of black pepper
Pinch of turmeric powder

Topping
Spring onion/parsley
Curry powder


Egg mould- You can also make egg cubes with an ice-cube tray, or choose any other mould to your liking