Directions

Make the white part first. In a sauce pot, stir together the water and agar agar powder then transfer onto the stove, bring to a boil over medium heat, stir frequently to make sure the agar agar powder is fully dissolved;

Meanwhile, blend together the silken tofu, kala namak and soy milk till very smooth;

Once the agar agar mixture is boiling and dissolved, add the tofu mixture to the pot, stir to mix well;

Pour the white mixture into the egg mold, gently shake to make the surface even, let it cool down on the counter for 15 minutes before transfer to the fridge, agar agar solidifies very quickly so it doesn't take long to set, 30 minutes will do;

While waiting for the white part to set, make the yolk part. In a saucepan, stir together all the ingredients except the water;

Then slowly drizzle in the water while stir to mix the ingredients until a smooth and thick batter forms;

Transfer onto the stove, heat over low-heat while continue to stir, slowly cook for 5 minutes, if the mixture gets too dry or thick, add a splash of water as needed;

Remove from heat and let cool down;

Take the "egg" whites out of the fridge, scoop out a little bit from the center, fill the yolk mixture into the cavity, smooth out the top;

Put the mold back in the fridge and let the yolk set for at least half an hour;

Use it for a noodle bowl, "egg" salad, toast, or anything you like, enjoy!