Vegan Fried Egg Recipe – Step by Step Guide :-It’s possible that someone could be fooled into thinking that they are eating real eggs by eating these vegan eggs. There is no denying that they have that “eggy” flavour, and the texture of the egg white in particular is absolutely perfection.
Vegan Fried Egg Recipe – Step by Step Guide
The yolk is quite delicious, despite the fact that it does not perfectly imitate the flavour of a real egg yolk (but it does come close!). My picky son, who is twelve years old, was so impressed that I believe he ate five pieces of food at dinner the other night.
Egg whites
- 12.3 ounce package silken firm tofu
- 1/2 cup white rice flour
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/2 teaspoon kala namak *also called black salt
- 1/2 teaspoon regular salt
- 3/4 cup water
Egg yolk
- 1/2 cup of the egg white mixture
- 1/2 teaspoon salt *or more kala namak
- 1/2 teaspoon yellow mustard
- 4 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
In order to prepare the egg whites, first remove any liquid that may be contained within the tofu box. Next, place the tofu and all of the ingredients for the egg whites into a blender.
Blend until smooth, paying attention to the sides of the bowl as necessary. While doing so, scrape out all of the remaining particles from the blender and transfer the mixture to a bowl. In order to prepare the yolk, return half a cup of the egg white mixture to the blender and add the remaining ingredients for the yolk to the blender.
Transfer to a small bowl after blending until it is completely smooth. Instead of using a blender, you can just whisk the egg yolk mixture in a bowl if your blender is too large to blend the ingredients together. Keep the bowls with the egg white and yolk close to the heat, and take out a measuring cup with a capacity of 1/4 cup and a tablespoon for the purpose of measuring.
Bring a big pan made of cast iron or another high-quality material to a hot temperature. Avoid using a pan that has a tendency to stick; the best option is to use a non-stick or cast iron pan. Allow a few teaspoons of refined coconut oil or vegan butter to coat the pan before proceeding with the recipe.
First, take a quarter cup of the egg white batter and pour it into the pan. If it is at all possible, be sure to leave a little hole in the middle of the batter.
Then, using a spatula, make the batter reasonably flat and thin. Place one tablespoon of the “yolk” mixture in the hole created by the hole.
In the pan, try to fit as many eggs as possible without them touching each other. The eggs should be allowed to cook for two to three minutes on one side, until they are almost completely cooked through.
After that, using a thin spatula, carefully flip the eggs over and continue cooking for another minute. Because they will be fragile, you will need to make sure to use a very tiny spatula, get all the way under each egg, and then flip them as carefully as possible.
Put the eggs that have been fried on a platter, cover them with aluminium foil to keep them warm, and continue doing this until you have used up all of the batter. It ought to produce approximately twelve eggs. Toast and jam should be served promptly, and a side of tempeh bacon or breakfast potatoes might be provided as an accompaniment .Have fun!
The use of kala namak , also known as black salt, is necessary in order to provide a “egg-like” flavour in these vegan eggs. On the other hand, unless you absolutely have to, I wouldn’t leave it out.
Other than silken hard tofu, I have not tried them with any other type of tofu. It is possible that you will need to add additional water in order to make the batter thinner if you use silken extra firm.
Even though I am all about trying new things, this recipe is a little bit finicky, so if you want the best results, you should be sure to follow the instructions and ingredients carefully. I am unable to guarantee that the substitution will be successful if you use anything else.
The “eggs” that are left over can be stored in the refrigerator for two to three days; before eating them, simply reheat them in the microwave, on the stovetop, or in the toaster.Another thing I’m not sure about is how well silky silken would work. Regular firm tofu is not something I would use because it is far too thick.
- Serving: 1of 12 eggs | Calories: 66kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated
- Fat: 1g | Sodium: 198mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Calcium: 9mg | Iron: 1mg
-
Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit.
Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
View all posts
