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”
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!
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:
