Description
This vegan fried egg is creamy, savoury, and perfect if you miss the taste and texture of eggs. The white is soft yet holds its shape, while the yolk is rich and just the right amount of runny. It’s perfect for breakfast, brunch, or as a topping for ramen, fried rice, or avocado toast.
Ingredients
Units
Scale
Egg whites
- 400 g package soft tofu
- 80 g white rice flour
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/2 teaspoon kala namak (himalayan black salt)
- 1/2 teaspoon regular salt
- 180 ml water or unsweetened plant milk
Egg yolk
- 1/2 cup of the egg white mixture
- 1/2 teaspoon salt (or more kala namak)
- 2 tablespoons (30g) sweet potato (steamed for 10 minutes)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
Instructions
Make the white
- Blend all white ingredients until completely smooth.
- Save 1/2 cup of egg white mixture for the yolk.
Make the yolk
- Add the yolk ingredients in the white mixture and blend until creamy. Adjust with more plant milk if needed for a thick but pourable texture.
Assemble
- Pour about 2 tbsp of the 'egg' white into a lightly oiled frying pan over low heat and spread into a round shape. Spoon the yolk mixture into the center.
- Let it cook gently for 3–4 minutes until it begins to set and the edges crisp up.
- Cover the pan with a lid and cook for another 1 minute, until the yolk is heated through and the white is firm.
Serve
- Slide onto toast, a vegan breakfast plate, or even a ramen bowl.
- Sprinkle a pinch of paprika for depth.
Notes
Non-stick pans make all the difference for even cooking and easy flipping.
When adding the white and yolk to the pan, do not disturb it for about 3-5 minutes or until the edges have crisp up.
The batter can be stored well in the fridge for 2-3 days - remember to give it a shake before using.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Shallow frying
- Cuisine: Mixed