Making EGG-LESS BENEDICT with incredible VEGAN POACHED EGGS, my favorite BRUNCH dish

[@fruitfulhope203]

On behalf of 🐄 🐖 🐇 🦆 🐟 🐑 THANKYOU for being Vegan and for using your channel to show others how fun and easy it can be 🙏

[@BoldFlavorVegan]

Thank you so much. Your comment made me very happy. The animals are 100% the reason I do what I do.

[@PhuongTran-sm3ux]

​@@BoldFlavorVegan tôi cũng ăn vegan như bạn nhưng những nguyên liệu mà bạn thực hiện ở VIệt Nam không có bán.tôi rất thích những món bạn làm

[@Flygonnpd]

easy? coping hard

[@анастасиякоролева-ы4х]

Please write what ingredients he adds! I do not understand English!

[@jeroenamador2957]

I saw a mere clip on Facebook and yelled, "WHAT IS THIS WITCHERIE?!" I can believe you made this!! Kudos!

[@BoldFlavorVegan]

Haha, thanks so much! It is just so much fun to make this and share it with people like you. 🙂 Thanks so much for watching.

[@TheKampungVegan]

These poached eggs look LEGIT! 🍳💯 Watching this at 3am was not a good idea, now I need a snack 😩

[@BoldFlavorVegan]

Thanks! They have that “pop” texture which was key for me in recreating these from the spherification process. The black salt brings it home. 🏡🥚

[@анастасиякоролева-ы4х]

Please write what ingredients he adds! I do not understand English!

[@Karen-bj7lc]

Wonderful how you translate familiar and also special nonvegan foods that many of us remember into vegan recipes that we can enjoy. Thank you for testing and finessing these techniques and teaching them. This is a spectacular, show stopper special brunch feast! Your vegan hollandaise sauce looks even easier than traditional sauce.

[@BoldFlavorVegan]

That’s what this channel is all about! Want to help people make all the food they love without the animal involved. Thanks so much for watching 😀

[@joshswain6495]

Just passed 7 years no meat and 6 years vegan. This looks amazing, I do something similar but with scrambled eggs and mushrooms on toast. Silken and firm tofu with lots of good vegan butter, salt, pepper and turmeric. Garlic on the mushrooms. 👌

[@amandacramer2707]

This is insane! I can't imagine the work you put into this!

[@BoldFlavorVegan]

It was a lot of testing, I'm not going to lie 😅

[@nijinokanata111]

This is mind blowing!! Your intro had me hooked. I thought I could never eat eggs benedict again!! Thank you so much for going there with the journey!!!

[@BoldFlavorVegan]

Thanks so much. Glad you enjoyed ☺️

[@binkuspinkus8400]

oh my god; i didn’t realize your technique for the whites was what it was! Makes a ton of sense; surprised I haven’t seen it before!

[@BoldFlavorVegan]

Honestly I was surprised too, I’m sure someone out there has done that exact technique but I was pumped to find it. I’ve always loved the rustic look of poached eggs and now we can have that too!

[@majormitch6672]

Thank you for your great video! 👏🏼😊 I have saved it in my playlist.⚓🌻

[@mariannethreadgoode4798]

You are amazing! Thank you for the recipes...awesome!

[@BoldFlavorVegan]

Aw, thanks! This all is so much fun. Love developing these with and for the community.

[@ThePotThickens]

Yes! Awesome. Happy spherification!

[@BoldFlavorVegan]

Thanks, Greg! The sherification process is a blast to do.

[@ChrisVirtualAssistant]

I miss eggs benedict, but I will 100% never make something like this. It was fun to watch though!!

[@WorldOfARandomVegan]

Yeah, way too much effort. I'd try it if I were at a vegan brunch though

[@katthefig]

Same! I miss it, but this is too much science experimentation for me 😂. Good on you for having the patience.

[@kaylawaters2691]

​@@katthefigI agree!

[@kaylawaters2691]

I agree. I don't make complicated vegan foods but if it were an affordable option at a vegan restaurant i would try it.

[@Dvxium]

This is easily the best vegan eggs benedict that I have seen by far.

[@BoldFlavorVegan]

Thanks! Glad you enjoyed.

[@анастасиякоролева-ы4х]

Please write what ingredients he adds! I do not understand English!

[@colbysmith9218]

Beautiful! Thanks so much!

[@celinepapillon3301]

OMG soooo going to recreate this recipe! Thank you so much!!

[@BoldFlavorVegan]

Do it! It feels like a fun art project with tasty results.

[@paolomattiello2248]

Thank you so much sir! This is absolutely brilliant

[@BoldFlavorVegan]

❤❤❤

[@rosesblunts]

that's insane! awesome job

[@meggiewolfe7449]

THIS LOOKS THRILLING! I saw your ham recipe :) Good work!

[@BoldFlavorVegan]

Thanks so much, Meggie!

[@Molliwhop]

Good stuff bro. Haven't checked in for a bit, good to see you still grinding.

[@BoldFlavorVegan]

Molliwhop! Long time no see. Thanks, bro! Having a blast making these.

[@vegasdragonfruit9258]

Wow, this is brilliant.

[@BoldFlavorVegan]

Thanks so much!!! 🙌

[@philipbechtel7651]

I Must Try!

[@bel_lin8834]

Looks amazingly delicious and so creative

[@BoldFlavorVegan]

Thank you!! That is what cooking is all about. Delicious creativity. 😊

[@charliecampbell5598]

These videos really prove that ANYTHING is possible in vegan cooking. Thank you for your services sir!

[@BoldFlavorVegan]

Thanks!!

[@Lamar-kh7lw]

What a great brunch meal!

[@BoldFlavorVegan]

It’s a really special meal for sure!

[@ChefTJ]

Beautiful work!!!

[@BoldFlavorVegan]

Thanks so much!

[@jeronimojusto1276]

Nice job! That looks amazing

[@BoldFlavorVegan]

Thank you! Cheers!

[@ryanblumenow]

Jesus this looks amazing.

[@loveangel224]

So cool! My egg white mixture didn’t get as stiff and it ran along with the yolk when I went to taste it. It formed nicely and stay together while cooking and everything though. Any suggestions?

[@FrettedFlipper]

Impressive as always! You're a madman! Please make the ultimate vegan bernaise sauce recipe!🤩 You're the man for the job

[@BoldFlavorVegan]

Thanks buddy! I’ll have to give that a whirl!

[@juliedesnick7401]

OMG! This is amazing to see, though i would never go to all this trouble. I'm fine with vegan fried eggs, once in awhile, which are easy to make.

[@GoodWillPrevail]

This looks so delicious and I would really like to try it someday. It may be a bit too much work for me. LOL!

[@alyssacope5901]

This is insane!!! Wow 👏

[@BoldFlavorVegan]

Thank you!

[@See_you_in_heaven]

Oh wow 🤩 that looks amazing. I have been putting so much effort into vegan cooking as my hubby is on the verge of many food related illnesses. I would like him to live longer than 5-10 more years. We are in our 50’s and I’ve recently layed down the law with him. I have rid the pantry and fridge of all the junk. He has almost stopped huffing and puffing about not eating meat. I would never be able to do this without all the amazing content creators out there. You are so fun to watch 😊 He loves poached eggs so I’m going to try this. ❤️ Also we must always remember all the beautiful animals whose only purpose was to be born, raised to be slaughtered 😭

[@juliedesnick7401]

Fantastic! I have made a vegan fried egg, pretty simply, but this takes the vegan cake!

[@BoldFlavorVegan]

Oh nice! Well this is a fun little project when you feel like making some art in the kitchen.

[@darcytrezise9708]

Poached eggs are the one thing I miss since going vegan.. and this looks so similar! Do you know if the poached eggs can be preserved before the cooking stage? I’m wondering if I made a batch up in one go whether I could freeze them?

[@BoldFlavorVegan]

Unfortunately, they do not freeze to my knowledge, although that would be easy to test out! I wouldn't let the final product sit in water for longer than 24 hours as osmosis will take place during that time. HOWEVER, the alginate bath and the yolk/white sauce keep in the fridge for a long time, so you could easily prep all of this once and then make these up as you desire for up to 1-2ish weeks!

[@aaronsomek]

They definitely don't freeze, and they last about 3 days in a water bath before absorbing too much and diluting the flavour.

[@annalessing4288]

This is mindblowing ! Could i make a bunch of them and store them in water until i need them?

[@BoldFlavorVegan]

Awesome question, unfortunately no, however, the sauces and alginate bath keep for over a week (probably longer but I haven’t tested how long). You could easily make everything and then make a few whenever you want them. Once everything is prepared it only takes about 5 min to pull the stuff out of the fridge and make these up. I let them sit in hot water to warm up while I make everything else for breakfast. Hope that helps!

[@MartialCoachJF]

Veg licious Indeed, Bravo👏🏼👏🏼👏🏼👏🏼and again, the porksaving ham... Amazing 👏🏼👏🏼👏🏼👏🏼😋😋🙏

[@gelflingmama]

Omg thank you sooooo much!!! 😭😭😭

[@tonyapalmer2224]

You are AMAZING!!!

[@tracyehrenberg6074]

amazing

[@maggieweiler1739]

That’s magic

[@seattlejayde]

Looks delicious! Maybe I’ll try it … lol …lots of steps

[@pambennett8967]

This is awesome

[@plantbasedsenior4240]

I would never make this but I would certainly pay to have this at a restaurant.

[@sammyvega9798]

Looks fantastic! 💚🌱🌎

[@BoldFlavorVegan]

Thanks so much!!

[@genevievegelatto8447]

You’re a damn genius! 😃👍

[@BoldFlavorVegan]

Aw thanks!

[@erikabourgeois8162]

Who is this guy!?!? Where have you been all these years??! Binged the channel! Keep em coming 😃🤩

[@BoldFlavorVegan]

Ha! I'm just a regular dude who likes to make food. So glad you enjoyed the videos. If you make anything let us know how it goes and if you tested any changes :)

[@19683]

This is art.

[@BoldFlavorVegan]

😊

[@daenerystargaryen]

Duude. You're a wizard.

[@gozerthegozarian9500]

Does this freeze well? Cause I'd love to make a batch in advance and freeze it...

[@BoldFlavorVegan]

I don’t know about the final product, but I bet the white and yolk mixes would freeze well. If you try let me know. You’d just thaw them and make the alginate prior. BTW - these are a fun dinner party thing to do, have everyone make their own eggs. Most people haven’t done molecular gastronomy before 😆

[@gozerthegozarian9500]

Thank you, I'll try that!

[@leahlazar]

Can you use agar agar instead of sodium alginate?

[@BoldFlavorVegan]

Unfortunately no, you need the calcium/alginate combo for the sphere reaction to happen. :/

[@joey008791]

You rock dude!

[@BoldFlavorVegan]

Thanks ☺️

[@TastyThriftyTimely]

Woahhhhhh 😍 this is CRAZY looking!!!

[@BoldFlavorVegan]

Thanks! And it’s crazy tasty!!

[@TastyThriftyTimely]

@@BoldFlavorVegan looks 🤤

[@EmilDanKreutzfeldtRasmussen]

Impressive! 😁 I don't know if I can get those ingredients in Denmark.

[@BoldFlavorVegan]

You can fry up a plank of tofu as the "egg white" and make a cashew hollandaise sauce and pour it on top of the tofu instead of doing the spherification :)

[@EmilDanKreutzfeldtRasmussen]

@@BoldFlavorVegan fry up some tofu as the egg yolk?

[@BoldFlavorVegan]

@@EmilDanKreutzfeldtRasmussen Ah - sorry - I didn't proof read my comment before hitting send. I just edited it. Basically, what I meant is what Thee Burger Dude does here instead of the sphereification: kzbin.info/www/bejne/b4HPc5upmcd9bsU

[@richardlamer3910]

It’s a work of art, but I don’t have half of those ingredients and a lot of work, so, I doubt I’ll make those eggs and stick to my much simpler, tofu scramble but I’m willing to try the ham if I could find good substitutes for red dye and msg,

[@BoldFlavorVegan]

Thanks, you're right, this is a special meal I don't make often. My default is scramble too :)

[@margooka1963]

Wow!!!

[@BoldFlavorVegan]

Thanks!

[@houseofrosesnthedark8875]

Use black salt it taste just like eggs has a sulfur taste. I make my potato salad and add that in the end it comes out just the same. 🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲

[@binkuspinkus8400]

Alginate Bath 700 mL distilled water 18 g sodium alginate Whites 1 cup unsweetened vegan yogurt 1/4 cup glutinous rice flour 1 cup aquafaba 1/4 tsp salt 1/4 tsp xanthan gum 4 g calcium lactate Yolks 7.5 oz canned pumpkin 1/2 cup unsweetened vegan yogurt 2 Tbsp nutritional yeast 1/2 tsp MSG 1.5 tsp salt 1/4 cup + 2 Tbsp aquafaba 2 Tbsp neutral oil 8 g calcium lactate Hollandaise 1/2 cup vegan mayo (or sub 1/4 cup for vegan greek yogurt) 1 tsp dijon 4 tsp lemon juice 4 Tbsp vegan butter

[@BoldFlavorVegan]

This was on my list to do, thanks, Binkus! One thing: it is 4 tablespoons of vegan butter, I accidentally say teaspoons in the video and added some text to correct it - thanks again!

[@heksogen4788]

This feels more like chemistry that cooking lol.

[@jaydavidrn82]

black salt would probably help with the yolk flavor

[@bunny_tears]

Do you think you could make a large batch of the poached eggs in advance and just put it in the hot water to heat up when ready to serve? This looks LEGIT btw

[@BoldFlavorVegan]

Unfortunately, osmosis starts working against you pretty quickly with these when they sit in water, but the good news is that once you get the different parts blended, these whip up pretty quick. Especially if you get comfortable with doing 2-3 at a time. I hosted a dinner party with these and everyone made their own and had fun with it! Memorable for sure.

[@bunny_tears]

@@BoldFlavorVegan Thanks!!

[@XxFluffyxX]

You don't put kala namak in the yolk? Is that for a certain reason or do you not like the flavour being in the egg?

[@BoldFlavorVegan]

Ah, thanks for asking! I like to garnish with it at the end as a finishing salt, I find that it is volatile within the sauce. Finishing with it gives a lot more control, plus I think most of the benefit of it is on the nose. I mention the garnish with it briefly in the video, but you can't "see" it because it is so fine!

[@GiuliaMendesGambassi]

AMAAAAZIIIIINNNNGGGGGG

[@BoldFlavorVegan]

Thank you!!! 😀

[@sammyvega9798]

Where is your restaurant? I’ll have the egg-less Benedict please! 😃😃😃👍 (Had to watch again)

[@BoldFlavorVegan]

I'd love to serve it to you. Maybe one day! 🙂😂

[@pixelated.peachyangel]

Love the scientific eggsplanation

[@BoldFlavorVegan]

Thanks! Judging by your pun, you seem like a good egg.

[@titli366]

You're a genius

[@animatedolly]

I’m curious how does it taste as I’ve tried a vegan poached egg before at a cafe and wasn’t very nice

[@BoldFlavorVegan]

I haven't had an egg in close to a decade so I can't really compare to that specifically, but I loved it and so did my family members who are not vegan!

[@metatrontf]

Holy S H I T. This looks insane!!!! I must try this out, thank you!

[@BoldFlavorVegan]

They are a blast to make. Enjoy!!

[@ImmortalChaos]

🤤

[@janerainbow22]

For the egg taste, I would have thought a pinch of black salt would help. Do you object to it for some reason?

[@janerainbow22]

Oops sorry. Where's the delete option. I didn't wait til the end of the video for the black salt addition

[@angelosasso1653]

Love the idea but why use MSG additionally when using yeast? Yeast already acts as a flavor enhancer.

[@BoldFlavorVegan]

Just to load up on umami.

[@thatveganchick668]

How is your Forager yogurt so thick??? I’ve bought it many times and every time the yogurt is thin and runny! 😭

[@BoldFlavorVegan]

Huh! Not sure, I just made these using Kite Hill yogurt and it was a bit thicker then I remembered. I guess this is the reason!

[@thatveganchick668]

@@BoldFlavorVegan Thanks! I'll have to try the Kite Hill.

[@alexblack8785]

You're genius

[@Southbound.Pachyderm]

DUDE. YES. These look ridiculous! How long do they keep for? Can you store them in the fridge in water?? Can they freeze?? Or do you need to make them to order? x

[@BoldFlavorVegan]

Thanks! They are a fun art project to make for sure. I just made some last night for V-day, actually. I've never tested how long they can last, but you can probably store them in room temp water for 5-8 hours before osmosis makes a noticeable effect. My guess is that you could make them before you go to bed and heat them up for breakfast.

[@Southbound.Pachyderm]

@@BoldFlavorVegan You're the best, thanks for the reply! I'm going to eggs-periment (OHHH!) xx

[@BoldFlavorVegan]

@@Southbound.Pachyderm Ha you got me to actually chuckle out loud with that one. No problem! Hope you enjoy.

[@Southbound.Pachyderm]

@@BoldFlavorVegan Ordering calcium lactate and alginate as we speak! Thanks again, leggend ;)

[@BoldFlavorVegan]

@@Southbound.Pachyderm Awesome let me know how it goes!

[@binkuspinkus8400]

wow; feeling spoiled with this post frequency tbh! super excited to try this; i have all the ingredients already i think!

[@BoldFlavorVegan]

Ah thanks Binkus, glad you like it. It feels like a fun art project honestly. I had family come over and had the station set up for them to make their own eggs and they loved it.

[@julia1234]

This is amazing .. maybe just try adding black salt for more authentic egg taste ?!

[@BoldFlavorVegan]

Yes! I love to put it on at the end sort of as a garnish as I feel it loses its flavor/smell of added too early.

[@sandracarli1110]

Great look but I find the ingredients too complicated. 😬I saw Gaz Oakley has a recipe as well with quite simple ingredients. However, I haven't tried it yet.

[@creampuff4721]

Omg this is TOO fancy!! Someone come to my house and make it for me? LOL

[@BoldFlavorVegan]

I wish I could ship these out to everyone!

[@angelrose2669]

🌱👍🏿

[@nimonus]

If you are making any kind of fake egg, you have got to be using Black Salt. It adds a sulfuric taste which is so much like egg. Nothing else has that same flavor.

[@BoldFlavorVegan]

I use it as a garnish at the end. I find it cooks off if you put it in.

[@AtunSheiFilms]

This is some Walter White shit. Amazing work, looks delicious

[@BoldFlavorVegan]

Haha this cracked me up. Thanks so much. Creating the white part of the poached egg was certainly a fun science challenge.

[@killnothingbuttires4035]

@@BoldFlavorVegan ‘cracked’. I see what you did there

[@bluefernlove]

Honestly, I'd rather eat a free range organic egg.

[@aaronsomek]

You really didn't use Kala Namak? Himalayan black salt gives that sulphur egg taste.

[@BoldFlavorVegan]

I garnish with it at the end - I feel like it loses it's flavor when it is cooked.

[@vaurien3694]

You are honestly insane. In a positive way.

[@BoldFlavorVegan]

Haha thanks.

[@underthelid718]

Looks good. But unless someone else does all that work, I won't be having any vegan eggs benedict

[@BoldFlavorVegan]

I hear you! Definitely something for a special occasion or if you want to have a fun kitchen project. I don't focus on quick food a lot on my channel. I might do more of that in the future if people are interested.

[@chris5588]

I admire the craftsmanship, but I'll probably never make this. Also not sold on using xanthan gum, calcium lactate etc.

[@LoadRunner101]

and i though regular eggs benedict were much work

[@yulgapopova6655]

wow... so beautiful

[@lorain4696]

They look like eggs but do they taste like eggs?

[@BoldFlavorVegan]

I haven’t had eggs in a long time, with that said, I think so. Would it fool a non-vegan? Probably not.

[@HeronCoyote1234]

At first I thought “all those weird chemicals of stuff I’ve never heard of” but thought “yeah, like most non-vegan, really processed foods already out there”. Hmm…food for thought. (Pun intended?)

[@riaandewinnaar5040]

Too complicated.

[@AJ-pi9mi]

I do not have the time or the money for this lifestyle. Eggs Benedict from scratch takes, what, 25 minutes and costs literally a couple of quid to make. The only ingredient I recognised in your fascinating concoction was wheat flour.

[@RAJOHN-ke7mc]

Dang yall are absolutely obsessed with meat lmaoooo Hello ooohhh what does that tell you

[@rachelchespy5712]

Tried and failed. It all went in the trash

[@анастасиякоролева-ы4х]

Кто знает русский! Можно перевести! Какие ингредиенты нужно добавлять чтобы сделать веганское яйцо!?!?!?

[@brucejeanduc841]

If you are a vegan but you are eating food that looks like meat food, then you really are not vegan.