Weigh all the ingredients out. Add all the ingredients to a high speed blender and blend until completely smooth.
Prepare one large bowl of about 3 cups of regular water. Dissolve the calcium chloride into the distilled water.
Take a small tea strainer or sieve and dunk it into the calcium chloride water. Add about 1 heaping tablespoon of the egg yolk mixture and form a circle. Slowly lower it into the calcium chloride water until the yolk begins to float. Let it sit in the calcium chloride bath for at least 1 1/2 minutes. Repeat until all the egg yolk mixture if gone (you should get about 8-10).
Use your hands to carefully remove it and place into the bowl with regular water.
If keeping the yolks for longer, store in neutral oil. I like to brush my yolks with a little neutral oil to get it glossy like real eggs! Serve and enjoy.
Tamago Kake Gohan
Use a oroshi grater to grate the nagaimo. Place it over a bed of hot rice and then add one vegan egg yolk on top. Drizzle with some mentsuyu, soy sauce and/or sesame oil. Garnish with your choice of toppings and enjoy!
*When making Japanese style eggs that are richer in colour, I use carrots or a dark coloured kabocha squash. You can also use sweet potatoes but please keep in mind that the yolk does turn out slightly sweeter. If you prefer a lighter colour yolk, you can use regular potatoes + turmeric for colour or yellow carrots. You can also combine half regular potatoes and the flesh of red tomatoes. I have not tried corn but when I do I'll be sure to update the recipe!
*The amount of oil will dictate how 'fatty' the yolk will be. Depending on the dish, increase or decrease the amount! I usually go for about 1 tbsp.
The ratio of sodium alginate to water should be 1%.