Recipes
Carbonara with Yo! Egg Yolks Recipe
Indulge in this exquisite rendition of Carbonara, where traditional Italian technique meets modern plant-based innovation for a dish that's as elegant as it is delicious. Ingredients You'll Need: 8 ounces (225g) artisanal spaghetti 2 tbsp extra-virgin olive oil 2 cloves garlic, finely minced 2 Yo! Egg yolks 1/2 cup plant-based pancetta-style ham, finely diced 1/2 cup vegan Parmesan, finely grated, plus more for service Freshly cracked black pepper, to taste Chopped fresh chives, for garnish Yo Egg proprietary black salt mix Instructions: Render the Plant-Based Pancetta: In a large sauté pan, warm extra-virgin olive oil over medium flame. Add plant-based ham and sauté until it achieves a golden-brown crispness. Transfer to a paper towel-lined plate. Emulsification Prep: In a mixing bowl, vigorously whisk together Yo! Egg yolks and vegan Parmesan until a smooth emulsion forms. Season with freshly cracked black pepper. Aromatic Infusion: In the same sauté pan, gently sweat minced garlic until fragrant, ensuring not to brown, about 1 minute. Al Dente Pasta: Cook spaghetti in salted boiling water until al dente, following the artisanal pasta’s guidelines. Tossing and Coating: Lower the flame to a gentle simmer. Add the al dente spaghetti and rendered plant-based pancetta to the pan, tossing with the garlic-infused oil. Sauce Creation: Off the heat, swiftly drizzle in the egg yolk and Parmesan emulsion, tossing continuously to coat the pasta and create a glossy, velvety sauce. Garnishing: Nestle a Yo! Egg yolk atop each serving. Dust with a pinch of Yo Egg proprietary black salt mix for enhanced flavour. Plating: Serve immediately, garnished with extra grated vegan Parmesan, a grind of black pepper, and a sprinkle of fresh chives.
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Vegan Ramen with Yo! Poached Egg Recipe
This vegan ramen recipe brings together the soul-warming comfort of ramen with a creative twist—a vegan poached egg that mimics the creamy texture of its traditional counterpart. Whether you're a longtime vegan or simply looking to explore plant-based alternatives, this dish promises to satisfy your taste buds and leave you craving more. This combines a savory broth, slurp-worthy noodles, and a vegan poached egg that's as beautiful as it is delicious! Get creative with your toppings, it's your dish after all! Ingredients You'll Need: Broth: Thumb-sized piece of ginger 4-inch piece of kombu seaweed 0.4 gallons of water 0.9 ounce dried shiitake mushrooms 3 tbsp soy sauce Additional Ingredients: 7 ounces firm tofu, cut into chunky cubes 1 tbsp corn starch 1 tbsp sunflower oil 3.5 ounces ramen noodles 1 head pak choi, quartered 2 spring onions, finely sliced (white and green parts separated) 25g mixed beansprouts (basil, sunflower, broccoli) 2 radishes, thinly sliced 1 tbsp fried garlic 2 Yo! Poached Eggs Sesame oil, coriander leaves, crushed peanuts, crumbled nori or dried chili, Yo Egg proprietary black salt mix (for enhanced flavour) 1/2 cup soy sauce (for marinating) Instructions: Marinate the Poached Eggs: Submerge the Yo! Poached Eggs in 1/2 cup of soy sauce for an hour. Prepare the Broth: In a large saucepan, combine water, ginger, kombu seaweed, dried shiitake mushrooms, and soy sauce. Bring to a gentle simmer, cover, and let cook for 50 minutes. Cook the Tofu: Coat tofu cubes in corn starch. Heat sunflower oil in a frying pan and fry tofu until golden on each side. Noodle Time: Cook ramen noodles one minute less than the package instructions. Drain, keeping some cooking water. Assemble the Bowls: Pour cooked broth into two bowls. Add pak choi and white parts of spring onions. Reheat for 1-2 minutes. Add the Goodies: Add noodles, tofu, beansprouts, green spring onions, radish slices, and a drizzle of sesame oil to each bowl. Add other toppings as desired. Finish with a Yo! Touch: Drain and halve the marinated eggs, season with Yo Egg proprietary black salt mix , and place into bowls. Serve and Enjoy!
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Vegan Sunny Side Up Burger Recipe
Indulge in this gastronomic masterpiece, where the classic burger meets modern, plant-based finesse, creating a culinary experience that's both familiar and thrilling. The runny egg yolk creates a rich mouth-feel that brings together this dish! Ingredients You'll Need: For the Burger Patty: 1 lb. plant-based meat substitute 1/4 cup onion, finely chopped 1 tbsp fine smooth mustard Salt and freshly ground pepper to taste For the Burger Toppings: Artisanal burger buns 4-6 Yo! SSU (Sunnyside-Up) fried eggs, seasoned with black salt Sliced pickled cucumber Fresh lettuce leaves Sliced ripe tomato Thinly sliced red onion Plant-based cheddar cheese slices (optional) Ketchup, mustard, or gourmet sauce of choice Yo Egg Proprietary black salt mix Instructions: Patty Formation: In a large mixing bowl, amalgamate plant-based meat substitute, finely chopped onion, smooth mustard, and seasonings. Knead well using your hands or a wooden spatula. Form the mixture into evenly sized patties, ensuring consistent thickness for even cooking. Sauté the Patties: In a non-stick skillet over a medium-high flame, warm a splash of vegetable oil. Gently place the patties in the skillet. Sear each side for 3-4 minutes. If using cheese, add it atop the patties midway through cooking to allow it to melt. Sunnyside-Up Mastery: While patties cook, prepare Yo! SSU eggs according to package instructions. In a separate non-stick skillet over medium heat, add the eggs. Cover and cook for 4-5 minutes until the whites are set but yolks remain runny. Sprinkle with black salt upon completion. Burger Assembly: Begin with a toasted artisanal bun. Smear your choice of gourmet sauce on each half. Layer with crisp lettuce, tomato slices, pickled cucumber, and red onion. Place the cooked patty next, followed by the glistening Yo! SSU egg atop. Season with Yo Egg Proprietary black salt mix Serve and Savor: Present the burger sandwich immediately, ensuring a delightful contrast of the warm, juicy patty and the cool, crisp freshness of the vegetables, all crowned with the rich, runny yolk of the Yo! Sunny Side Up Egg.
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