Boiled Egg Yolk (Substitute)
As we are nearing the end of time, it is not safe to even eat the by-products of animals. Eggs are the by-products of chickens. Look at any contemporary documentary on the farming of animals and it will convince you that even these by-products are not safe for consumption. Hosea 4:3 KJV relates that there will be disease in the animal kingdom. With the growing list of contagious diseases prevalent among humans, let’s minimize the chance of infecting ourselves with the animals.
Like some of you, when returning to my plant-based roots, it was a struggle to give up eggs. Well, a good while back, I showed you how to make the Agar Whites, but what about the boiled egg yolk that goes along with them? Well, last year, I solved that problem with the pulp leftover after making the SDA-style Soymilk.
First, you want to strain the milk after it is finished cooking and sets for 20 minutes. This cooked pulp is different from the raw soybean pulp. Now, depending upon the amount of pulp left over or if you save them up just do make something more substantial, begin with about 1/8 teaspoon turmeric, and 1/8 teaspoon black salt (Kala namak). Add a pinch more until it reaches the desired taste and consistency. Voila!
This is one of the simplest ways to make authentic-tasting egg yolk that I’ve found yet. I hope you enjoy this SIMPLE recipe!
Boiled Egg Yolk
- 1/4 c. SDA-style Soymilk pulp (strained AFTER cooking milk).
- 1/8 tsp. black salt (kala namak) or to taste
- 1/8 tsp. turmeric powder or to taste
- Mix all ingredients together.
- Add to whatever dish or recipe that calls for boiled egg yolk.