Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - October 19, 2020
  • - 10:12 am

Vegan Fried “Egg”

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

Here’s how to make vegan fried egg! So this is obviously a mock vegan fried ‘egg’ complete with a ‘yolk’ and ‘egg white’, that’s made with really simple ingredients!

A disclaimer though: these of course doesn’t taste like actual eggs but do look like them.

HOW I ENJOYED MY VEGAN FRIED EGG:

I did of course try to replicate the yolk and egg white texture that comes with the real egg, and enjoyed it with a Bibimbap or Korean Mixed Rice Bowl. You can also enjoy this with some toast!

Check out my recipe video for a step-by-step below on how to make them!

You might enjoy these vegan recipes:

  • Pad Thai
  • Cha Gio Chay (Vietnamese Fried Vegetarian Spring Rolls)
  • Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
  • Chinese Sweet and Sour “Pork”
  • Crispy Wontons
  • Vegetable Dumplings
  • Sundubu Jjigae (Korean Soft Tofu Stew)
  • Kimchi Pancakes or Kimchi Jeon
  • Filipino Kaldereta or ‘Meat’ Stew

Subscribe to my mailing list for the latest recipes!

Vegan Fried “Egg”

5 from 1 vote
A mock ‘egg’ made with really simple ingredients! A quick disclaimer, this of course doesn’t taste like eggs but does look like them. I did of course try to replicate the yolk and egg white texture that comes with the real egg, and enjoyed it with a Bibimbap or Korean Mixed Rice Bowl. You can also enjoy this with some toast!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Breakfast, Side Dish
Cuisine American
Servings 5 eggs
Calories 119 kcal

Equipment

  • Egg pan OR
  • Non-stick pan and an egg ring/mold

Ingredients
  

Egg “Yolk”

  • 65 g raw pumpkin sliced into chunks
  • 1/4 tsp black salt or kala namak , see notes
  • 1/4 tsp mustard
  • 4 to 5 tbsp water
  • 1/2 tbsp cornstarch

Egg “White”

  • 1/4 cup rice flour (25g)
  • 1/2 tbsp cornstarch
  • 1/2 cup room temp. soy milk or other non dairy milk
  • Pinch of black salt or kala namak

Instructions
 

  • Boil the pumpkin until tender and cooked through. Transfer to a blender or food processor and then add in the salt, mustard, and water. Blend until smooth and add more water to get it running if it’s too thick. Mix in the cornstarch and mix until well incorporated. See video for a better idea of the desired consistency. For the egg white mixture, simply mix everything into a bowl and mix until well incorporated. Make sure to mix this mixture well before scooping later on since the cornstarch and flour will tend to sit at the bottom of the bowl.
  • Heat a non-stick egg pan over high heat. Alternatively, you can use a regular sized non-stick pan with an egg ring/mold. Spray or brush some neutral oil onto the pan. Make sure the pan is very hot. Carefully scoop around 1.5 to 2 tbsp of the egg white mixture into the pan. It’ll immediately sizzle, turn solid white, and bubble upon contact with the very hot pan. Lower the meat to medium. Add in around 1 to 1.5 tbsp of the egg yolk mixture into the centre of the egg white then cover the pan. Leave to cook over medium for 2 to 3 minutes or until the top of the “yolk” dries up a bit and forms this thin film/coating.
  • You can enjoy your vegan 'eggs' topped over your favourite bowl of fried rice ot you can also make some Korean Bibimbap or Mixed Rice Bowl! 🙂

WATCH Video

Notes

Black salt or kala namak – black salt has a distinct smell similar to eggs because it has sulfur so I highly recommend using black salt if you have access to it.

NUTRITIONAL INFO

Serving: 1egg | Calories: 119kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 16mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

Pin these images:

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevKimchi and Dumpling Noodle Soup
Easy Homemade Ginger Scallion Sauce (姜葱酱)Next

Latest Recipes

roasted garlic gochujang udon in a wok

Roasted Garlic Gochujang Udon

GET THE RECIPE »
Soy Garlic Tofu Balls Vegan Recipe

Soy Garlic Tofu Balls

GET THE RECIPE »
Vegan Bang Bang Broccoli Recipe

Bang Bang Broccoli (Vegan)

GET THE RECIPE »
Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY