This vegan fried egg is very simple to make once you see how. Like all genius things, they are simple after they have been conceptualized, made, and served – so often is the case with the benefit of hindsight! So exciting! So, you want eggs? Now you can eat your heart out without the cholesterol or the cruelty, but with all the good taste. The white of the egg works perfectly, the yolk, well, taste for yourself, MMMMmmmmmm!!! Now, you can prepare vegan fried eggs in minutes. Once you have made these once, you will only need to look at the recipe for quantities in the future – yes, it’s that easy!
Sunny Side Up Fried ‘Egg’ [Vegan]
For the 'Egg Yolk':
- 2 heaped tablespoons vegan dried instant mashed potatoes, dehydrated flakes or powder. The ratio of water/liquid versus the potato flakes or powder that you find may differ depending on the brands and textures differ in the dried potatoes, some need less water, so you may need to slightly adjust this.
- 7 tablespoons hot water (may need a tiny bit more)
- 1 teaspoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon kala namak salt, otherwise known as black salt – it has a sulphuric “egg” flavor, so it is essential for this recipe
- 3/4 teaspoon egg replacer
- 1 teaspoon vegan margarine
- 1 teaspoon sunflower or canola oil (not olive oil, as that would alter the taste)
For the 'Egg White':
- 12 ounces pack of firm silken tofu
- 2 tablespoons vegan mayonnaise
- A sprinkle of fresh chopped chives (optional)
- Freshly ground pepper (optional)
To Make the 'Egg Yolk':
- Make up your mashed potato mix with the water, add margarine and the other ingredients including the oil, and mash using a fork until consistency resembles hard-boiled egg yolk, but it should be thick in consistency (there is a reason for this).
- Then spoon out half of the mixture into a separate bowl, and set aside.
To Make the 'Egg White':
- No secret or frills, it’s firm silken tofu. Using a round cutter, cut through the center of the tofu block, so you should be left with a cylinder around 2-inches thick – this will yield around 4 egg whites. All you have to do is cut this into 4 equal slices with a very sharp knife (don’t use a serrated one).
- Next, with a smaller round cutter (1 1/4-inches), press out the center of the first ‘egg white,' which will leave space for your ‘yolk.' Do this carefully, as the tofu will be very fragile, and repeat the same with each ‘egg white.'
- In the meantime, you will have extra tofu left – place this in a covered container and refrigerate. You can use this to make the egg mayonnaise/salad the next day – just put together some more yolk (it only takes a couple of minutes), and then just add the mayo, as per the recipe.
- Now heat up some oil in a non-stick pan. Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly. Then, using the smaller cutter, cut out the ‘yolk’ circle, which will fit inside the center of the ‘egg white’ perfectly. But don’t place it in there yet at this stage.
- Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides. Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
- Meanwhile, add some hot water to the mix in your 2nd ‘egg yolk’ bowl, and stir all the time until you reach a smooth egg yolk consistency. Using a small teaspoon, pour a tiny amount of this in the center of the egg yolk, but don’t agitate it. Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle with some salt and pepper.
- Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favorite sauce.
- That’s it, you've homemade delicious vegan eggs FOR LIFE.
1. You may wish to get the packet of tofu and place it in the freezer for half an hour prior to opening it and cutting it up – makes for a firmer cut. 2. You will also need extra oil for frying your egg. 3. If you wish to make ‘hard-boiled eggs,' use hen egg molds – cut a piece of tofu to fit a half-egg mold, level it with a knife, and, using a spoon, carefully scoop out an oval shape. Then fill this cavity with your ‘egg yolk’ mix. Place in the fridge for a few hours until set, before serving. Cock-a-doodle-Doo!