With that attitude, I was trying to explore various possibilities of a vegetarian route into mimicking a perfect egg curry recipe. I stumbled upon this vegetarian delight on one of my searches and am sharing with you my take. It is a magnificent take on how to mould grated tofu or cottage cheese into eggs with your bare hands.
By now you would have already guessed how I would have gone about the process. No rocket science here! I set aside a portion of the grated tofu and to it I added a tsp. or more of turmeric powder so that the grated tofu could attain the look of a real yolk. Try to make it smooth by kneading it with your fingertips. I haven't done a great job as taking pics with the remnants of food on my fingertips was not easy! You may add salt if you wish to the fake yolk as well as to the white. I have not done so as I added adequate salt to my curry and felt that all the salt would seriously be in excess! But you guys please go ahead with your instincts, your taste, tests and trials with this recipe.
Smooth balls have to be made to resemble the egg yolks-mine are not perfect! But as it was just the husband and I having it, I took it easy...but if I were to serve it to a guest, I think I would go that extra mile to perfect the smoothness.
The fake tofu egg yolks :)
To the part of the grated tofu that you left behind for the whites, add salt if desired and a little corn starch to help you set them for a light shallow frying. As I wasn't going to fry it, I did not add the corn-starch /corn flour. Do add to help you bind easily. I smoothened it out with my inner palm to shape it like so, placed the fake tofu yolk within the white and formed the egg.
If you shallow fry the whole egg, it will make a pretty picture and then you can slice it into halves and slide them into the hot curry or pour the hot curry over the shallow fried fake eggs. As I didn't shallow fry, once my egg curry gravy was cooled, I arranged these like so. You can drizzle the curry over the eggs.
These make perfect presentations and can wow your guests.
Shallow frying is your choice, it does give a nice brown coating over this tofu.
The ones I made will disintegrate in the curry. So as to avoid that you can refrigerate the fake whole eggs for an hour and then slice them and slide them into the curry. This was a post totally inspired and adapted from my search on the net.
The recipe for the egg curry/gravy is in an old post of mine, herewith I am jotting down the link.
http://potsnpans-peanuts.blogspot.in/2012/06/egg-curry.html
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