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Vegan fried eggs
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
A good option when you want a sandwich with fried "eggs" or fried "eggs" for breakfast.
Course: Breakfast, Sides
Cuisine: Vegan
Servings: 4 "eggs"
Calories: 157 kcal
Ingredients
The white:
  • 50 ml coconut milk (the one you drink, not the canned one you use for cooking)
  • 50 ml rice flour
  • 2 tbsp water
  • 2 pinches of black salt (Kala Namak)
  • Oil to fry in
The yolk:
  • 1 medium sized potato
  • 2 tbs butter
  • 1/4 tsp black salt Kala Namak
  • 1 tsp turmeric
  • 1 tsp oat cream
  • 1 tsp nutritional yeast
Instructions
  1. Peel and cut the potato into smaller pieces and boil until cooked.
  2. Drain and add the rest of the ingredients to the yolk and mix to a smooth batter. Taste and add more salt and turmeric to taste. If you want the yolk more runny then add more cream.
  3. Mix all ingredients into white in a bowl (it should be quite watery)
  4. Heat a non-stick frying pan and add 1 tablespoon of oil. Pour about 2 tablespoons of the egg white mixture to the frying pan (try pouring it so that it becomes quite thin otherwise it will taste more like a pancakand fry under a lid for about 30 seconds. Then pour a click of the yolk on the white and fry under lid for another 30 seconds. The "egg" is ready when it starts to become crunchy at the edges.
  5. Use a flat spatula to move the "egg" from the pan. Serve on a sandwich, as part of an English breakfast or eat exactly as it is.