UMAMI Egg Bites

Ingredients for 6 muffin cups.

＜Egg Batter＞

• 1,1/2 tbsp (13g) UMAMI EGG

• 1,3/4 cup (405g) Plant-based Milk

＜Flavoring ingredients＞

• 1 tbsp (20g) Vegan Mayonnaise

• 3/4 cup (90g) Fresh Diced Onion

• 1 cup (90g) Fresh Diced Mushroom

• 3/4 cup (15g) Choped Fresh Parsley

• Salt & Grind Black Pepper

• Turmeric Powder

  ※Turmeric powder is used for coloring purposes. Use a small amount.

  ※Adjust the vegetables according to your taste preferences, such as kale, potatoes, etc

  ※Adjust the salt and grind black pepper according to your taste preferences.

  ※Adjust the 4 g cornstarch to increase elasticity.

Directions

＜Preparation＞

Preheat the oven to 420 degrees Fahrenheit.

Finely dice the onions and mushrooms.

Finely chop the fresh parsley.

＜STEP＞

1.In a bowl, combine UMAMI EGG and plant-based milk, and blend until smooth using a hand blender or electric mixer.

Stop when it starts to slightly thicken.

2.Add vegan mayonnaise, salt, pepper, to the bowl from step 1. Then, add the finely diced mushrooms, onions, and parsley prepared in advance to the same bowl, and mix well.

3.Spray a muffin pan with baking spray, pour the batter into the cups, and bake at 420°F for 20 minute

4.Once done, touch it with your finger. If it feels firm and well-baked, it's ready.

5. When cool and firm, remove from the muffin pan.