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How to make vegan eggs?
Vegan fried eggs, how cool is it that you can make that!? I think it’s absolutely fantastic!
Vegan eggs and vegan egg replacement is something I’ve really taken an interest in lately. I believe it’s so amazing that you can create a good substitute for something that I did not know that one could easily replace with a vegan alternative just a few months ago.
After making these vegan boiled eggs, I started to think about other types of eggs that you can veganize, like these fried eggs and this omelette. I started doing research and experimenting with a variety of bases and this is the one I liked most.
I’ve never really liked that eggy flavor, so these eggs are eggs doesn’t too much eggs. The white has a base of coconut milk and rice flour and the yolk a base of potatoes. Both the whites and the yellow are also super easy to make.
Black salt, Kala Namak
The ingredient that gives the eggs the eggy flavor is the black salt, Kala Namak. I had read a lot about it before I tried it myself and I couldn’t believe in my wildest imagination that it would smell and taste as much as eggs as it actually does!
Something that I think is very positive about making your own “eggs” is that you can choose for yourself how much egg flavor you want. If you really like eggs you can add a little more black salt and if you don’t like the egg flavor at all, but still want something that can replace a fried egg in a sandwich, you can add a little less. For me, this is absolutely perfect!
- 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
- 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
- Peel and cut the potato into smaller pieces and boil until cooked.
- 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.
- Mix all ingredients into white in a bowl (it should be quite watery)
- 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.
- 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.
Have you tried this recipe? Leave a comment and rate the recipe to help others find the right one! I love to see your results on my recipes, so if you post an image on instagram, don’t forget to use the hashtag #wonderveganrecipe and tag me @wondervegan so I can check it out.