TIPS ON WORKING WITH THE VEGG
1. DO NOT MIX BY HAND-RESULTS WILL NOT BE SMOOTH-USE A BLENDER.
2. DO NOT TRY TO FRY THE VEGG MIXTURE WITHOUT ADDING A THICKENING INGREDIENT SUCH AS A STARCH.
3. FREEZE OR REFRIGERATE AFTER EACH USE. THE VEGG CAN LAST IN REFRIGERATOR 2-3 WEEKS AND LONGER IN THE FREEZER.
4. RE-BLEND BEFORE EACH USE.
5. FOR SWEET RECIPES THAT INVOLVE BAKING OR FRYING YOU MAY SUBSTITUTE VEGAN MILKS FOR WATER AS THE LIQUID THAT IS TO BE MIXED WITH THE VEGG POWDER. THIS WILL MAKE A THICKER YOLK MIXTURE TEXTURE, IE FRENCH TOAST, CAKE MIXES ETC.
6. TO MAKE A YOLK SHAPE EITHER SPHERIFY (SEE VIDEO ON HOMEPAGE) OR POUR INTO YOLK-SHAPED VESSELS AND FREEZE.
7. MAKING A VEGG FRIED EGG, PATTY OR OMELETTE IS A MULTI-STEP PROCESS.
A new spherification technique which should provide a hot to nicely warmed yolk for immediate use in a recipe.
METHOD: Prepare a small quantity of The Vegg. Measure out 2 grams of calcium chloride. Fill a teapot with water and heat until it whistles. Heat the yolk in a microwave until bubbling hot. Carefully remove (don't burn yourself).
Pour 1 cup of the hot water from the teapot into a bowl (bowl A). Stir until the calcium chloride is dissolved.
Pour 1 cup of the hot water from the teapot into ANOTHER bowl (bowl B).
(I used a small coke glass for the following procedure)
Add a teaspoon of the water from bowl A into the coke glass. Using a small syringe or baster draw up some of the hot yolk and carefully dispense into the coke glass (make sure you dispense in such a way that the yolk does not come in contact with the sides of the glass. The quantity dispensed should equal about the same quantity as a small to medium yolk.)
Now with a spoon, pour a few tablespoons of calcium chloride down the 'sides of the glass' (it MUST pour down the sides of the glass so it does not deform the sphere. Turn glass so that the pouring down the sides is distirbuted equally all the way around the glass sides.)
Once dispensed into the glass, swish the glass briskly in a circular motion to help make the yolk more spherical. Do this for 30 seconds.
Now pour contents of glass into a medium sized slotted spoon to extract yolk and remove any excess solution. Gently submerge the spoon and yolk into bowl B. Gently stir the water in bowl B with your hand so that the yolk gets maximally exposed to the circulating water thus stopping the skin formation process (be careful not to break the yolk.) Do this for 1 minute.
Remove with cleaned, dry slotted spoon and gently place onto your plate.
If you do this procedure quickly and efficiently, with some practice, you will end up with a very satisfyingly warm yolk once broken (see image).