Vegan Faux Egg Stew 🌱

Do you still have leftover boiled eggs from Easter? Have you run out of ideas as to how to incorporate them into a dish? Good news, because I have the solution for you. Peel them, halve them and serve them in a stew. In Emmental – a valley in my home canton – boiled eggs are traditionally served with a herb or mustard sauce. To match the season, I served mine with dandelion greens. Well, my vegan version thereof.

Faux boiled eggs: Since this is a vegan dish, you’ll need to create your own hard boiled eggs. If you’re vegetarian, just skip this step and use ordinary eggs. Peel and chop black salsify. Simmer until tender. Blend until super smooth and add oat cream for an even softer texture. Add 8 g agar agar per 500 ml purée and simmer for at least two minutes. Taste with kala namak. Kala namak – or Himalayan black salt – has a sulphurous pungent smell and will emphasize that eggy note you’re mimicking. Transfer to egg molds and allow to set in the fridge. With a baller, carve spheres of yellow carrot. Blanch and then cool in iced water. With the same baller, carve a cavity in each faux egg white for your faux egg yolks. Or as said, just used boiled eggs.

Dandelion green sauce: Blend three parts cleaned dandelion greens with two parts olive oil and one part sunflower seeds as well as pear syrup, lime juice and fleur de sel to taste. The ratio of the three last ingredients depend on the bitterness of the greens, so don’t be afraid to taste.

Assembly: Carefully place the egg halves on a bed of sauce. Decorate with dandelion and cress leaves as well as dandelion, viola and white forget-me-not blossom.