The Secret Recipe to TURN A TOMATO Into a VEGAN EGG

[@SlinkyDrinky]

This is incredible. You are basically a modern day alchemist of food.

[@poopsanchez6449]

So a food scientist?

[@nikkibrown02]

MattsLinky I love alchemy!!!! LOL

[@NikolaiWowe]

GlitterFairyLilo nah alchemist sounds cooler

[@poopsanchez6449]

@@NikolaiWowe but it's real and not pseudo science.

[@nikkibrown02]

@@poopsanchez6449 Real indeed

[@JussBRAVOofficial]

Crossroads Kitchen: "It's a secret recipe". 🥚 Sauce Stache: "Not on MY watch!".

[@Apric0tJams]

Juss BRAVO official Not on my STACHE

[@JussBRAVOofficial]

@@Apric0tJams 😂🥚🥚🥚

[@materac440]

Sauce stache: hold my egg yolk

[@JussBRAVOofficial]

@@materac440 😂 heck yeah

[@noone9472]

I heard him reading it

[@kdonsky6]

Fun fact: alginate gels are also how plant scientists make synthetic seeds. They encase a tiny plant shoot and root tip aka somatic embryo and then encase it in a drop of alginate gel.

[@brian0902]

Ken Donsky thanks I did not know that

[@Awk_potats]

Cool

[@nowonmetube]

Wat

[@esem1367]

Why would they need to make synthetic seeds?

[@kdonsky6]

@@esem1367 it's good for plants where it is hard to get consistent genetics of a seed and you can't take cuttings easily. It isn't really done that often commercially, but there is a company trying to start doing it for coffee plants.

[@SpainonaFork]

This is truly amazing Mark, you are changing the world of cooking, I´m glad I´m here to see it happen

[@SauceStache]

Whoa Albert!! Thanks man!!!! Hope all is well in your world!!!

[@pubbets7290]

Dude you're like a kitchen magician!

[@SauceStache]

hahahaha Thanks!

[@vendetta3941]

Wrong he is a kitchen guru. 🧐

[@ArianaMMR]

I love a man who can cook

[@MK-mf6oe]

Vegan egg? Man these hippies are stupid.

[@blopp6240]

What I don't get is why vegans need to imitate eggs?

[@residentjess]

I’m not vegan. But I think it’s incredible how talented this chef is.

[@hobbitjaffa]

residentjess The fact that you aren’t vegan isn’t relevant. Carnists always like to immediately spout “IM NOT VEGAN, BUT”

[@minhngoctran7271]

@@hobbitjaffa a balanced diet is the best, being purely vegan isnt healthy.

[@AmazingAutist]

@@hobbitjaffa wow. So someone can't say that they like something even if they don't follow their beliefs? And that's ironic coming from a vegan, who are known for injecting their veganism into literally everyday conversation where diet is not mentioned at all. In a carnist? That's misleading. People who eat meat are omnivores. They don't restrict themselves from eating vegetables. They just stay at the natural default. Just like those wackjobs I was arguing with earlier trying to make it seem that being vegan is some sort of mind control, I have to argue with crazy as vegans like you who give vegans a bad name by always trying to seem extremely "woke" and incredibly antagonistic.

[@Mopsie]

Amazing Autist you clearly missed the joke

[@Orli.b.mslove]

@@minhngoctran7271 It's very healthy and even more. As long as you eat from all the nutrients and there are enough plant foods that have everything the body needs ... and there are supplements such as b12 ... it's definitely possible to be a healthy vegan. I have been a vegetarian for more than 20 years and a vegan for almost 4 years and I did blood tests and everything is fine with me.

[@sofiapl2295]

When I watched the insider video I was like damn I want the recipe. And then Sauce Stache just comes through man, yet again. I love your content. It’s so fun to see someone experiment with vegan cooking and not just salads and stuff. Like yeah I love salads but I’m bored.

[@Abigail-lq8rw]

You’re such an under rated youtuber. This deserves more attention !

[@telperion3]

Considering the high content of lecithin of real yolks, I would have added soy lecithin for taste and consistency, and maybe some unsaturated fat too.

[@telperion3]

@@homelessrobot -never even mentioned lectins -really don't know how you could replicate a phospholipid with starch - lecithin primary function is definitely not what you you said. Not in food technology anyway - I really don't get what's your point

[@telperion3]

@@homelessrobot While I totally have no time to answer something like this and while your posts seems so odd and pointless that there is a chance they are just an attempt to troll people, _this_ has to be answered for a last time. 1- you literally started all of this by saying that _lectins_ (sic.) are used to prevent destruction of " protein structure _or something_ " (something that is called _denaturation_ if you know what you are talking about), assuming that you can use "cooked starch" in order to do that. and that is definitely *not* its " _primary use_ " ( try searching "starch prevent protein denaturation" ) 2- a phospholipid is not a "mechanism". 3- while in certain situations you can actually use starches as emulsifiers, I totally don't get the point to find a replacement for lecithin (which is already vegan) in order to achieve a vegan replacement for something that already contains lecithins itself!

[@WaterspoutsOfTheDeep]

@@homelessrobot They are talking about taste and feel sensation lecithin would bring, not it's mechanical function moron.

[@niamhoconnor8986]

2010: Eggs come from chicken 2020: Eggs come from Sauce Stache 2030: Eggs come from industrial food production machines owned by Amazon, Google and Facebook

[@kseniagk7557]

You forgot 2050 - Eggplants are becoming really blooming an eggs XD vegan eggs :D

[@Max_Le_Groom]

Whose face is Your profile picture if You don't mind?

[@drwholover69]

@@kseniagk7557 3000: Eggs are from metal plates and solar powered, even if the sun doesn't exist bc of pollution. And eggs are robots

[@kseniagk7557]

@@Max_Le_Groom on my profile picture? its me :D

[@Max_Le_Groom]

@@kseniagk7557 Okay, good 😊

[@UmakeMeHide]

My fav plant based channel

[@SauceStache]

Wow thank you so much!

[@linnmusic]

I love your enthusiasm about (vegan) food :D Love watching your videos, and pretty amazing that you were able to make their secret recipe!!

[@tirilvictoria7776]

Am I the only person waiting for this channel to blow up? His content is amazing, can't belive he doesn't have more subscribers. 🤩

[@TeamBroccoli]

Tiril Victoria Oh he will...🙌🏻

[@Mral236d]

A majority of people would rather eat real meat or eggs since it tastes way better. Plus it doesn’t require all that extra work and weird chemicals to taste good. It’s more of a niche channel which is completely fine. Seems like quality content for someone who doesn’t want to eat good meats and animal products.

[@thermonuclearexplosive]

he should have a million subs

[@zeddisdead3239]

@@Mral236d The meat industry isn't very good though. They pump animal products with chemicals, hormones, dyes, and god knows what else. They also abuse, torture and inhumanely kill the animals. I'm vegan for ethical reasons and because I care about animals and about not contributing to the damage and waste the meat industry creates. You can eat meat and I'm not trying to guilt anyone into not eating meat but if it is at all possible for you to buy your meat and your dairy from local farms and butchershops it would not only be healthier for you (to get humanely treated meat that doesn't have extra chemicals added in) but it would be healthier for our earth too, and supporting a local business is always a better option than handing your money over to large careless corporations!

[@Mral236d]

Carter Jenkins the same could be said about fruits and vegetables too. With the large population of people they need to feed a lot of the farms had to cut corners. Both livestock and vegetables are being pumped with chemicals not just meats. Food just doesn’t have the same good quality it had decades ago now that there is mass production and gmos everywhere. Even “organic” farms aren’t completely organic. The standards aren’t where they used to be. When it comes to both animals and non animal products the quality of nutrition is down. And if you think that a lot of animals don’t die and that these farms are good on the environment I’d recommend doing more research. A lot of them produce much more c02 than dairy or animal farms. Farmers kill a ton of rodents on top of that and other animals by having these farms trying to save their vegetables. Also forcing many animals out of their homes with no where else to go. That’s if they don’t die to the chemicals they put all over the veggies before they are cleaned and sold. It might hurt your feelings but humans aren’t herbivores we are omnivores and we’ve been for millions of years. There’s nothing wrong with eating meat just look what happens in the wild. Our bodies even have teeth made for ripping meat, and digestive enzymes to easily break it down. A cow couldn’t do that. That didn’t just happen by coincidence we are meant to eat meat.

[@SaraMillerDK]

I love your channel! So well produced, entertaining, and you're so enthusiastic it gets me in such a good mood to watch! Keep up the great work!

[@SauceStache]

WOW Thank you so much!!! Thank you

[@SaraMillerDK]

Sauce Stache thank YOU! 🙏🏽

[@iis.1989]

I'm so glad you tried this... Thank you for all the vegan recipes.

[@veridianroots]

I love it when you get exited about something ^^ It's a lot more impressive to hear someone who's not vegan say that it tastes like the real thing. Gives me hope that we'll someday be in a place where everyone can just choose the vegan thing because it tastes good and is better for every being involved and the planet

[@brucetidwell7715]

So true! I'm still an omnivore but a big part of that is just not being willing/able to make the necessary sacrifice to my food diet to switch. Of course making an egg yolk to eat on toast is a long way from a tray full of deviled eggs. Maybe we'll get there, though.

[@veridianroots]

@thespiritbomb I'm not your buddy, pal lol

[@veridianroots]

@@melissahill7930 I don't know what's there to >>hate

[@kristyt9493]

@@melissahill7930 as an omnivore myself... How is veganism anti-human?? In any fashion? What are they doing that offends you so much? Vegetarianism dates back to atleast 6th century B.C.... you can be hateful all you want but at least be realistic

[@kristyt9493]

@@melissahill7930 and as of writing this comment, approximately 35,810,000 cows have been killed for food in 2020. That's an animal weighing anywhere fr 1,600lbs to 2,400lbs. Even if all 7 billion people on Earth became vegan... They wouldn't emit nearly as much greenhouse gases as the dairy and beef cows... Let alone the transport of the animals/food production for the animals etc...

[@mimiashford5544]

Again, your mind is vegan-foodie genius!!! Also, I LOVE it when you genuinely surprise yourself with your masterful creations. Informative AND entertaining! I'm going to support you.

[@bendingriver7101]

I am gonna try making these BUT ALSO try to make cured "yolks" cause damn cured yolks are great on salad and pasta etc.

[@TeresasSweets]

Really? You mean the ones covered in salt for days? I never tried those before

[@amparoreveche1303]

Give an update on how it goes 😊🌱

[@bendingriver7101]

@@TeresasSweets they're delicious! I do question whether or not I just skip the casing, add the spice to the liquid, then throw on a silicone tray in a dehydrator

[@bendingriver7101]

@@amparoreveche1303 I may just skip the casing and sitting in salt and just dehydrate it on a silicone tray in a dehydrator

[@nikitapuranik1056]

Bending River did it go well?

[@shonasaulsberry7461]

I love your channel (from a fellow Vegan). I get so many amazing ideas from you. Thank you for what you're doing.

[@MrJusttestinghere]

All that work for one egg. Not even an egg, an egg yolk. Not even an egg yolk....a tomato!

[@aditi1729]

I’m literally telling everyone about your channel! You deserve millions of subscribers!!❤️🌱

[@SauceStache]

You’re Busted thank you!!!! You’re awesome

[@emmasgoodies]

That was awesome!!!

[@SamanthaDelRey]

i love your videos !!!! >

[@aadyae]

Amazing!!!!!! You truly make magic happen in the kitchen. Wow!!!!!

[@zumi8909]

How many non-vegan watching this ? 👇🏻

[@eauneau]

I’d much rather have this than a real egg yolk.

[@spartan99947]

watching for laughing on how badly those vegans crave animal products and trying so hard to achieve nothing nearly to it...heading to enjoy a real egg sandwich now

[@dgphi]

Me. What he is doing is pretty interesting, and I enjoy his enthusiasm.

[@Saulibarra1111]

Sulaiman from Kuwait amen

[@stellartoad]

Was gonna like, then I realised... (facepalm)

[@Cookingforthemissus]

Your like a magician in the kitchen, some Harry Potter stuff going on here. Great video pal.👍

[@SauceStache]

"Waving Wand" "Duro Eggionus Yolkecto" hahahah

[@Cookingforthemissus]

Vengadium leviosa. As I say that the tv remote jumps into my hand 👍

[@JoannaHammond]

have you tried adding methylcellulose to the interior mixture so that when it heats up it starts to solidify? The problem with a pure encapsulation technique is that the interior remains as liquid and does not thicken. Even cornflower will work.

[@maddestruction1]

Hard egg yolks are the most vile thing I’ve ever tasted, it was the first egg I ate as a child and boy did it make me hate eggs for a long time until I found out runny egg yolks could be eaten.

[@shelbyb9965]

@@melissahill7930 runny yolk master race

[@auradonotlie3962]

OH MY GOF ! MARK DO YOU KNOW THAT YOU ARE THE BEST AND YOU DOING AN EXCELLENT WORK FOR THE ENVIRONMENT. GOD BLESS YOU.

[@Adriarcher]

Hey Mr. Stache, your channel is amazing! You have done every little thing that i ever thought about and more! I would love to see a video of you making some kind of cured "meat". Ham is very popular here in Spain, so being able to do a decent copy would be great!

[@_just_looking_thank_you]

I am so eager to see what ingredients you will use to make fried egg whites upon which to rest those lovely yokes. This is the second time that you’ve put out a video on the very subject that I’ve been thinking about. It’s uncanny.

[@unicornpoo7441]

Would you be able to mix this with an aquafaba "meringue" to create vegan cloud eggs? Perhaps a fun project to try :D

[@ab2391]

Great idea!!

[@ameliorationstation7081]

Been creeping on your channel for a while now. All your previous work and experiments have led perfectly up to this. Super interesting and informative. Even to a non vegan. Well done!

[@KnowYourProduce]

I was so intrigued by this video, so excited to see how you do it!!

[@SauceStache]

Thank you!!!!

[@bobcook2366]

Ever since I saw the FoodInsider video I have been dying to try this....but I’m nowhere near CA, so thank you. You are so impressive to me just inherently knowing how to make this

[@premasru]

The world needs food scientists like you. That was an amazing transformation. Why did the chicken cross the road? To see his new friends, the Tomatoes. By the way, you are a Seth Rogen lookalike😄

[@Cypher_Offline]

Here Here!

[@ahlammallak8853]

I was thinking the same thing! They lookalike a LOT

[@cheshirecat6970]

Charmian O'Brien They’re called flavor chemist thing is they’re not as open to make their own KZbin channels

[@danniellaboling3890]

Totally

[@MrsSRT]

Charmian O'Brien 🙂🤗🤣

[@mannycepeda1]

Great video, I'm trying it at home now and it came out great!!! Thanks!!!

[@jdswift78]

It’s impossible to hate this guy. I’m not vegan but I love watching your videos!

[@WanieB]

I like seeing you get excited about cooking, its inspiring

[@realgranolaappleraspberry]

These videos are so interesting! Something I definitely wanna try

[@SauceStache]

Thank you!!!! This is def one to try!

[@k.nashaystyle7076]

Real Granola Apple Raspberry 😲😲OMG Righht!? An ex-egg lovers dream😍 I’m trying this too!

[@celzalejandro]

Duuuude this is straight up wizardry ⚡

[@Benjamindelfi]

This video made me a subscriber man! Love from Sweden 😉

[@geraldeh7291]

Damn, I have problems enough just frying an egg and this guy is like god creating an egg! Now I want breakfast.....

[@Apric0tJams]

You make all of this look so fun and easy !

[@retto1155]

Added to "List of recipes I'm gonna try once I can afford to buy myself a blender". Forreal tho, that's amazing! Well done :)

[@Call-me-Al]

Staff blenders (submerge type blenders) are cheaper and should give you same quality results. Staff blenders (stick to metal ones instead of plastic so you can use them in warmer liquids without concern) are fantastic.

[@russrosa300]

This is my first video and I’m HOOKED!! Brilliant work.

[@CraigHoward]

Soooooooo crazy, literally looking into making this myself a few weeks ago. Always on the pulse Sauce Stache! Edit: If i'm not mistaken, you can skip the alginate. Make a 1 cup to 1tsp of Calcium Chloride beads and mix. Then in a champagne glass. Pour some of the chloride mix in to coat the glass then pour back out. Then pour in your yolk mixture (minus the excess calcium beads you put in for this recipe) straight to the bottom of the glass careful not to hit the sides. Leave for a minute before pouring more of the calcium liquid slowly down the side of the glass until the yolk is submerged. Leave for another few minutes before pouring it out into your hands to drain the yolk from the calcium mix and drop the yolk in an ice bath. Job done!? Also...with that in mind. Next up is to try to make some poached eggs!!

[@_just_looking_thank_you]

Craig Howard, I believe that the method you describe requires the sodium alginate to be part of the egg mixture. I saw a video of the process and they absolutely did include the alginate in the egg mix. Both ingredients are required, just as with two part epoxy. It’s just a matter of which one is in the mix and the other in the bath. Before this video, I’d only ever seen encapsulation done with a calcium chloride bath; it was interesting to see Mr Stache do it the other way round. The calcium chloride batch is easier to use, simply because it is a liquid rather than a gel.

[@vladtheinhaler93]

@@_just_looking_thank_you It's called 'reverse spherification' (literally just learned that yesterday). Calcium chloride is cheap, alginate less so, standard method will be much more economical, I also imagine it might make for a more gelled yolk, which is how I like my eggs in the morning..

[@user-bv7mk8id5t]

Vegan food gastronomy! Yay! 🌱👌🏼

[@JTMusicbox]

I’ve said it before and I’ll say it again. You Sir are a mad genius!

[@blisswkc3344]

Thank y'all so much dearest 🌹 Y'all such an inspiration 🥰 Appreciate y'all from the bottom of my heart 💖 Be Blissful Eternally 🙏👼🌈

[@anastasiajanowska12]

You should have 1 million subscribers already!

[@atulpatel2850]

I am going to try this, Toms and black Himalayan salt are my favs.

[@LovingAtlanta]

🎉Yay🎉A science project for the students!! Thanks! And you’re adorable. 🤗💞🤗

[@SauceStache]

Awesome!!! hahah thanks :)

[@lexicaljewel]

I ate this egg tonight at Crossroads and yours looks so perfect! well done, I want to try it in culinary school next week.

[@deadnamedan6726]

I'm intrigued 😲

[@SauceStache]

Its pretty intriguing hahahah

[@kschallert3569]

You are so fun to watch! So glad I found you, I'm learning SO much!!!

[@missinglink_eth]

Did you heat up the yolk before serving? I don’t think I’d want cold egg yolks.

[@SauceStache]

It was warm still... When I put it in the fridge it was just to take off the direct heat.

[@missinglink_eth]

Sauce Stache gotcha. Probably no way to really get them piping hot without ruining the casing huh?

[@princess3193]

@@missinglink_eth I was wondering that too. I wonder if a few seconds in the microwave would work? Maybe pop it on the toast or sandwich first? 🤔 🤷‍ I recently bought the Vegg and was going to try this soon.

[@stinamj]

Thank you for helping us stay on our vegan track.

[@korichristensen879]

depends on what you want to use them for but you could just skip the casing and make the mix and probably heat it up in the microwave or on the stove just fine

[@supernovaviolin]

You're a genius. We need to get you on TV. Everything about this is absolutely incredible!

[@glorialau4194]

Thought it was persimmon from the thumbnail! Well done again!

[@Madpencildust22]

I've been wanting to try this ever since I seen that restaurant make it. It looks so delicious and incredible

[@marvelchild7]

Saucery!! As an omnivore I am fasinated by this Vegan Witchcraft. 😮

[@ravencharles]

Beautiful I love crossroads and go everyone I’m in Cali but I needed to know how to make this at home lol thank you!

[@SauceStache]

I was so upset last time I was out that way I didnt get to go! Next time!! I still need to try it!

[@christophermorin9036]

Good morning SaucyMan, looks like another interesting video today. 😉

[@SauceStache]

Goooooood Morning!!! Thank you!!!

[@christophermorin9036]

@@SauceStache Cracked the code....vegan egg. Very funny dude. 😉😉

[@bluethnerfluegel]

Hats off!

[@wzeng6043]

Not vegan myself, but this is still a very interesting video! Subbed

[@terracottatummy1121]

this can also be made with yellow peppers, I used 4 yellow pepper and 1 red pepper and it made a beautiful orange yolky colour

[@AtheistEve]

I can’t imagine tomatoes tasting anything like egg yolk; too acidic and sweet I would have thought. I won’t bother with all the chemistry, but I might try the basic recipe just to see.

[@apricotcharms4126]

How do you think doctor Coke and drpepper works

[@phantomvoltaire]

especially since he used barely ripe tomatoes

[@screaminlordbyron7767]

The tomato flavour would be masked by the nutritional yeast and black pepper. They both have a very strong flavor to counteract that acidity. It's all about balance.

[@AtheistEve]

SCREAMIN' LORD BYRON I don’t see the point of using tomatoes at all. I tried a recipe that used sweet potato once. All I could taste was sweet potato.

[@jojosmb]

I've made egg yolk out of tomato before, the tomato flavour blends in with other ingredients and ends up tasting delicious and very eggy

[@adriannaking6837]

You are my hero!!! Thank you!!!

[@Stace1319]

I may have to try this one day. Eggs were the last thing I gave up before I went vegan. 😍

[@pipapo3030]

I really really love your videos :) Thank you so much, man!

[@jd5787]

Interesting... Mustard doesn't have too much of a strong taste? Thanks for sharing by the way. For texture, add a dash of xantan?

[@christophermorin9036]

Mustard powder itself isn't that strong. Liquid mustard gets a lot of it's strength and flavor from the other spices and vinegar added to it.

[@SauceStache]

You can totally add Xantan, but I wouldnt add much. The mustard powder is very much in the background and only adds to the eggy flavor surprisingly well.

[@tabrice]

I haven't commented but I had too because I do miss the egg yoke especially with toast!! I'm so excited about this recipe!! Great work!!

[@johnathonpage4739]

Wow

[@SauceStache]

Thank you!! I was pretty shocked how good it came out! haha

[@johnathonpage4739]

( :

[@miazakky6323]

i was highkey craving an omelette today, and you my dear sir, have saved me

[@no_heart_mirent._.]

This is so cool and interesting I love your video I'll tell everyone I know subscriber to your channel

[@SauceStache]

Thats amazing! thank you

[@no_heart_mirent._.]

@@SauceStache You welcome your very smart and intelligent you like the Gordon Ramsey of KZbin

[@dianew7058]

WOW!....WOW! WOW!

[@Makeupproandnailprolearnfr7348]

Love from Nepal 🇳🇵sir

[@SauceStache]

Love back at you! Thank you

[@kane2742]

Have you tried the Vegg? I've made yolks with that and calcium chloride. I'm not sure how it compares to Just Egg (which I haven't tried yet). I put the calcium chloride and water in a Champagne flute, dropped the Vegg yolk in, and swirled gently to get a sphere with a membrane on the outside.

[@shaqkhielvie423]

Best vegan “egg” is Ackee, a Jamaican fruit

[@JaBabyDoll]

Shaq'Khi Elvie I love Ackee!

[@Mylkies]

The texture of ackee makes me sick! It’s tasty if I don’t think about it but the texture makes me want to throw up.

[@HVYContent]

Bruh, I'm still waiting on when it starts trending as the new vegan egg alternative 😄😂 They're sleeping on ackee!

[@foreskinmcfat-nutsjr]

Just don’t eat if raw or you’ll get explosive diarrhea 😖

[@foreskinmcfat-nutsjr]

Drink NukaClassic some people can’t eat eggs

[@thomassurprenant8896]

This looks amazing!!! Seriously, I love this one

[@Oanjoexterminador]

please, do cured yolks with this.

[@jilleybean5618]

What a cool recipe!! I was hoping someone would make this and post it to KZbin, so thank you for being so on top of it!!

[@maethomas78]

I'm not vegan but this is amazing the food you create out of vegetables.

[@theodoreshoebat9142]

Just eat a flipping egg

[@glennkennedy441]

Fascinating !

[@maddjurr]

Really wow :O! Beauty

[@SauceStache]

Thank you!!! I was pretty shocked

[@JayaMadhavadas]

You are AMAZING...THANK YOU 4 SHARING RECIPES !!!!! You are doing good work....People MUST STOP - Eating Meat !

[@novavanelk4133]

In my first study project we had to make these spheres using alginate and calcium! I was always fantasizing about stealing the chemicals and making a vegan egg with it haha. It was so hard to form those spheres but here you are doing it perfectly. You are one fine alchemist!

[@machinesofgod]

Well, he "cracked" the code on that egg. See what I did there? 😅

[@cloudstrife7349]

No I did not, can you please provide an explanation as I do not understand what you mean. To clarify, I do not understand what you did there. I look forward to your response. Kind regards, Cloud.

[@geraldeh7291]

Sorry, your joke laid an egg.

[@karthiknaik1879]

HARE KRISHNA

[@machinesofgod]

Hare Krsna!

[@maidavioletaasi80]

Very punny mate!!!

[@thermonuclearexplosive]

Im not vegan but i love this channel

[@KnowYourProduce]

I have to know, how does it work heating it up? 🥳

[@SauceStache]

The alginate shell can handle heat! If you fry it it will crisp up though and break

[@KnowYourProduce]

@@SauceStache nice, thanks! I seriously may try this one. It's one thing I've missed. 🥰

[@yodo7661]

Kudos to Feran Adria and El Bulli crew for this cooking technique. It is fair that they take the credit for it as for many other techniques they discoverd douring the El Buli era.

[@NoBoundareez]

What an incredible amount of effort to pretend to eat an egg

[@jackseve]

OMG!!!!!!! I was going to tell you about a egg that I created with Konjac root. I was very happy with it. Ironic you did this. I used gram flour, Tapioca flour, Mung bean flour, Konjac flour, and the regular ingredients. I made a scramble and the texture was just like eggs. I was shocked.

[@jean-noeljabagi3653]

I have 3 words for you Mr: kitchen vegan chemistry And btw the white transparent water is rejuvelac used to also make vegan cheese,or am i wrong?

[@bergersworth]

Yes!!

[@ShadowVipers]

The question now is can you make cured vegan egg yolks?

[@SauceStache]

HAHAHAH I thought about that! I think with a few tweeks of this recipe I could put something together that tasted similar

[@ShadowVipers]

@@SauceStache what about trying the typical curing method with these ones?

[@nahuelisimo1197]

im not even vegan, and i love these videos, it's awesome to see how creative people get to make vegan alternatives

[@SauceStache]

Thank you!

[@datdot1143]

Am I the only one who thought he was V Sauce for like a second?

[@DEADMEMORIES187]

I asked for this a year ago and this man made it happen. Thank you so much and keep up the great work.

[@peregrinec5477]

Question, so, you have to chill everything. Does the "yolk" stand up to any re-heating? It's hard for me to wrap my head around eating a cold egg ''yolk."

[@Stephanie-cd6pc]

i was thinking the same thing. cold yolk sounds nasty LOL

[@Stephanie-cd6pc]

I just watched the sausage video that uses the same technique and he said its not water soluble so u could probably boil or fry it!

[@peregrinec5477]

@@s7r49 Um. No. I had a birthday when I turned 21. Drunk as hell. I thought, "Oh, yeah. RAW EGG YOLKS!" I don't remember much after that other than being super sick for the next 3 days. Nope. I don't think I can do it. EVEN if I know they are "fake." They look too real.

[@GodGivesGraceToTheHumble494]

Wow, you know you are so good at what you do, that’s why u try to hide sometimes when u make messes which are in fact cover ups lol. Love Monica and her submissiveness and support towards you always. May God continue to bless and keep u and your loved ones both safe and wholesome!