Soft Boiled Egg (White & Yolk Recipe)

If you've ever thought that a truly convincing soft boiled vegan egg was impossible to achieve at home, this recipe is about to change your mind completely. This plant-based soft boiled egg is one of the most remarkably realistic recreations in our entire recipe collection — and that's saying something.

The texture of the egg white is smooth, firm, and yielding in exactly the way a real egg white should be, and thanks to the addition of Kala Namak (black salt), it carries that subtle but unmistakable sulfurous, eggy flavor that makes it genuinely difficult to distinguish from the real thing. Whether you're making deviled eggs for a party, soft-boiled eggs for a ramen bowl, hard-boiled eggs for a salad, or simply wanting to recreate the full egg experience on a plant-based plate, this recipe delivers in a way that will genuinely surprise you.

Surprisingly Simple to Make

Despite how impressive the end result looks and tastes, the process of making these vegan egg whites is refreshingly straightforward. All you do is blend extra firm tofu, water, agar agar, and Kala Namak together until completely smooth, simmer the mixture briefly on the stovetop to activate the agar agar, pour it into your mold, and refrigerate for about 30 minutes until set. Then if you're making a soft boiled egg from this recipe you can make our famous Plant-Based Egg Sauce plus an additional teaspoon of cornstarch, carve a hole in the egg white, fill it and that's genuinely it. No complicated techniques, no specialty kitchen equipment beyond a blender and a pot, and no guesswork — just a simple, reliable process that produces a beautiful, realistic soft boiled eggs every single time.

The Mold Makes All the Difference

While you can absolutely make these egg whites without a dedicated egg mold — simply pour the mixture into a flat dish and cut it into rectangles for a more rustic, functional approach — investing in a chocolate egg mold takes this recipe to an entirely different level, especially if you plan on making these more than once. The egg shape is instantly recognizable and makes the final presentation look incredibly realistic, which is particularly impressive when serving dishes like deviled eggs or soft-boiled eggs to guests who might be skeptical about plant-based food.

The best part? We found our egg mold on Amazon for less than $9 — making it one of the most affordable and highest-impact kitchen tools you can add to your plant-based cooking arsenal. Each batch makes approximately 16 half egg whites using a standard chocolate egg mold, giving you a generous yield from a single recipe. And as a bonus, the same mold doubles as a tool for making egg-shaped vegan Easter candies — so you'll get plenty of use out of it year round beyond just egg whites.

Where Can You Use These?

You don't only have to use this recipe as a soft boiled egg, you can stop at the egg white step and make so many other recipes out of the egg whites alone. The most obvious application is vegan deviled eggs — and they are absolutely stunning when filled with our plant-based egg yolk filling. But the possibilities extend well beyond that. Use them to recreate hard-boiled eggs chopped into salads, fried egg whites as a breakfast component alongside our plant-based egg yolk sauce, or simply as a high-protein, low-calorie snack on their own. Anywhere a recipe calls for a cooked egg white, these can step in seamlessly.

The Nutrition Profile Is Genuinely Impressive

For such a simple recipe, the nutritional breakdown of these plant-based egg whites is remarkably comparable to the real thing — and in some areas actually surpasses it, which is always a pleasant surprise.

Each individual half egg white contains just 12 calories, making them one of the lowest calorie foods you can possibly eat. The fat content is minimal at just 0.6 grams per egg white, and the protein content of 1.6 grams per egg white is actually quite respectable considering this recipe is primarily water and tofu. Scale that across multiple egg whites in a serving and the protein adds up meaningfully.

What's particularly interesting is how closely the vitamin and mineral profile of these tofu-based egg whites mirrors that of real egg whites. Since the majority of an egg's nutritional value is concentrated in the yolk rather than the white, real egg whites are relatively modest in terms of vitamins and minerals — and these plant-based versions match that profile closely. In a few areas they actually pull ahead, delivering more calcium, more fiber, and more iron than a comparable serving of real egg whites.

And perhaps most importantly for a significant portion of our community — since these egg whites are made entirely from tofu with absolutely no actual egg content, they are completely safe for anyone with an egg allergy. For people who have never been able to enjoy deviled eggs, egg salads, or soft-boiled eggs due to an allergy, this recipe is genuinely life changing. All the experience, none of the allergen.