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Vegan fried egg - super easy
To achieve the taste of egg whites I used a mixture of kala namak salt, nutritional yeast and chickpea flour. Kala namak salt is often used in Indian cooking and has a sulphuric, egg-like taste. Though be aware this salt, also called black salt doesn't smell nice when uncooked. Then the nutritional yeast is a flavour enhancer and its umami taste is perfect to round up this recipe to give it an egg-like taste. And finally the nutritional yeast works well to bind the egg white and also has a sligth eggy taste.
Similarly for the egg yolk I used kala namak salt. And for the texture I used polenta, a bit of turmeric for colour, plus a few other ingredients to create the perfect vegan egg yolk. So delicious!
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This is a great breakfast or brunch. This recipe makes 3 eggs. When you cook it make sure you only pour a thin layer into the pan. This way it's guaranteed that the chickpea flour used in this recipe will cook fully.
I know, some people will ask 'why make a vegan egg?'. And my answer is, 'why not!' I often hear from people they could never live without eggs. So if this vegan egg recipe is what it takes for people to give up eggs then why not. Also, it was really fun to make it! I kept it really easy so anyone can make this recipe at home.
I will have these vegan fried eggs with my English breakfast next time. They were super fun to make and tasted absolutely delicious.
INGREDIENTS (3 vegan eggs):
Step 1 vegan egg white:
- 50g firm tofu
- 40ml water
- 2 tsp chickpea flour
- 1 tsp nutritional yeast
- 2 tsp corn starch
- 1/4 tsp kala namak salt
Step 2 vegan egg yolk:
- 2 tsp fine polenta (use the one that only takes up to 5 minutes to cook)
- 1/2 cup water
- 2 tbsp olive oil
- 1 1/2 tbsp nutritional yeast
- 1/4 tsp turmeric for colour
- 1/4 tsp garlic powder
- 1/4 tsp kala namak salt
To make the vegan egg white add all ingredients to a blender cup and blend until you get a smooth texture. You don't need to squeeze the water out of the tofu - but don't use silken tofu, it would be too watery.
Add all vegan egg yolk ingredients to a blender cup as well and blend for about 2 minutes until you get a smooth texture (the polenta takes longer to blend than the egg white ingredients). Go easy on the turmeric, maybe add a bit less initially as it can quickly turn too dark and the flavour can be overpowering. We really only need a tiny bit for colour.
Grease a large pan and pour the vegan egg whites into the pan in fried egg shapes. Set to high heat and as soon as it start frying cover the pan with a lid (this will guarantee that the chickpea flour will cook thoroughly). If you have a good non-grease pan then don't even add oil to the pan (the oil is soaked up by the egg whites and can give them a hint of mellow yellow). Do a taste test: if the egg white tastes bitter then it means the chickpea flour isn't fully cooked yet. In this case keep cooking it because raw chickpea flour can upset your tummy.
While the egg whites are cooking pour the egg yolk into a sauce pan and cook for roughly 5+ minutes until it thickens and gets egg yolk consistency.
Plate the egg white first and then spoon the vegan egg yolk on top to create a vegan fried egg. You can have it for breakfast with baked beans, vegan sausages and avocado for example. Enjoy!
And if you bought chickpea flour and don't really know what else to do with it then check out my super easy 4 ingredient chickpea omelette here.
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