vegan fried egg

Impossibly flavorful yet easy vegan kimchi fried rice. The best part: a vegan fried egg with creamy yolk, silky whites, and crispy golden edges.

Kimchi Fried Rice with Vegan Fried Egg

garlic, finely minced

scallions,

fried tofu/bean curd, cubed

well-fermented vegan kimchi (homemade recipe HERE)

gochujang (korean chili paste)

soy sauce

sesame oil

rice

gochugaru (korean chili powder),

seaweed/nori,

sesame seeds, for topping

soft/silken tofu

plant-based milk

white/light-brown miso

yeast

cornstarch

vegetable oil

turmeric

black salt (kala namak)

(1/2 cup) plant-based milk

tapioca starch

Make the Vegan Egg Yolk. In a food processor, combine soft/silken tofu, plant-based milk, white/light-brown miso, nutritional yeast, cornstarch, vegetable oil, turmeric, and black salt. Blend until smooth and run through a fine mesh sieve for maximum smoothness. Taste to adjust seasoning & set aside.

Make the Vegan Egg White. In a bowl, whisk together plant-based milk, cornstarch, tapioca starch, and black salt. Combine well and set aside.

Make the Vegan Fried Eggs. Heat 1-2 tablespoons of oil in a wok over medium-high heat. Note: you can also use a non-stick pan with egg molds/rings. Once the oil is hot, carefully spoon in 2.5-3 tablespoons of the egg white component. Immediately turn the heat down (to low heat) and cover to cook for about 1 minute. Once the whites are nearly set, spoon on ~1 tablespoon of the egg yolk component. Cover again and cook until the whites are completely set and the edges are golden-brown & crispy. Note: Heat control is key here, you might burn the whites if you're not careful! Once done, carefully transfer them onto paper towel to blot off excess oil. This recipe yields about 6-7 vegan fried eggs.

Prepare Mise En Place. Start by chopping up kimchi into bite-sized pieces. Note: I recommend using kitchen shears and cutting the kimchi in a bowl, so as to avoid staining & contain all the juices. Squeeze excess liquid out of the kimchi (yields about 4 tablespoons) and separate the squeezed kimchi from the juice. To the juice, add gochujang and toasted sesame oil. Mix well to combine and set aside. For the scallions, remember to separate the white and green parts.

Make the Kimchi Fried Rice. Heat ~1 tablespoon of oil in a wok/pan over medium-high heat until shimmering. First add garlic & scallion whites and cook until fragrant, about 30-45 seconds. Add chopped kimchi and sauté until lightly browned, then follow with fried tofu/bean curd and cook to get some color as well. Add a bit more oil and go in with leftover rice. Break the rice up and add the prepared sauce (kimchi juice, gochujang, and toasted sesame oil). Toss everything to combine and stir rigorously to ensure there are no big lumps of rice. At the end, allow the rice to sit undisturbed in the wok/pan for about 1 minute to develop a slightly-charred, crispy crust underneath. Ladle finished rice on a plate and top with scallions (the reserved green part), gochugaru (if desired), dried seaweed/nori, toasted sesame seeds, and a vegan fried egg. Serve warm.

Make your own fried vegan eggs in 15 minutes or less! They look like real eggs and taste incredible. If you have been missing eggs, this recipe is for you! Made with simple ingredients that are easy to find.

Fried Vegan Eggs

firm tofu

white rice flour

olive oil

kala namak (*also called black salt)

salt

water

egg white mixture

salt (*or more kala namak)

yellow mustard

nutritional yeast

paprika

Prepare the egg whites: Drain any liquid from the tofu package, then add tofu to a blender, along with all the egg white ingredients. Blend until smooth, scraping down the sides as needed. Transfer the mixture to a bowl, scraping out all the last bits from the blender.

Prepare the yolk: To the blender, add back 1/2 cup of the egg white mixture, along with the rest of the yolk ingredients. Blend until smooth, then transfer to a small bowl. You can also just whisk the egg yolk mixture in a bowl if your blender is large and it won’t blend.

Place the egg white and yolk bowls close to the stovetop and get out a 1/4 cup measuring cup and a tablespoon for measuring. Heat a large cast iron (or other quality pan) over medium heat. Do not use a pan that is prone to sticking, cast iron or non-stick is best. Add a few tablespoons of refined coconut oil or vegan butter and let it coat the pan. 

Scoop 1/4 cup of the egg white batter and pour it into the pan but leave a little hole in the middle, if possible, and use a spatula to make it fairly flat and thin. In the hole, place 1 tablespoon of the “yolk” mixture. If there is no hole, it’s okay, just place it somewhere near the middle. 

Fit as many eggs as possible in the pan without touching. Let them cook on one side for 2-3 minutes, until nearly cooked through the top, then use a thin spatula to carefully flip the eggs over and cook for another minute. They will be fragile, so make sure to use a very thin spatula, get all the way under each egg and then flip carefully.

Transfer the cooked eggs to a plate, cover with foil to keep warm and continue until you have used all the batter. It should make about 12 eggs. Serve immediately with toast and jam, and maybe a side of tempeh bacon or breakfast potatoes. Enjoy!

Vegan Fried Egg

vegan yogurt (plain, unsweetened)

glutinous rice flour

aquafaba

tsp black salt

pumpkin puree (about 7 oz.)

vegan yogurt

tsp tapioca starch

Tbsp aquafaba

Tbsp mushroom seasoning

onion powder

garlic powder

Tbsp Calcium Lactate

700 ml DISTILLED water

tsp Sodium Alginate

To prepare the alginate bath, add the distilled...

To prepare the alginate bath, add the distilled water to a blender. Set to medium speed and add in 1 tsp at a time of the sodium alginate. Once blended, add to a container or Tupperware, then refrigerate overnight. We need all the air bubbles to dissipate before using.

To make the egg whites, combine everything in...

To make the egg whites, combine everything in a measuring cup ideally (easier to pour).

To make the yolk mixture, add everything to...

To make the yolk mixture, add everything to a bowl and whisk together. You can also use a blender if you wish! Add more seasonings to taste, and thicken or thin it out to your desired consistency! Start with the smaller amounts of yogurt and oil and add in more to your liking.

To form the yolks, add about 1.5 tablespoons...

To form the yolks, add about 1.5 tablespoons worth of the yolk mixture to the sodium alginate bath. Using two spoons or small spatulas, gently fold the alginate over the yolk. It should sink down and form a sphere. Let it hang out for 30 seconds, then using a slotted spoon, gently scoop it up. Let the excess alginate drip off, then wipe the bottom of the slotted spoon with a paper towel. Let the yolk rest in another container of cool water.

To fry the egg, get a non-stick pan...

To fry the egg, get a non-stick pan up to medium heat with a bit of oil or vegan butter. Pour in about 1/4 cup worth of the egg whites. You can shake the pan a bit to spread the white out more, this will help the edges get crispy! Then just add your yolk to the middle of the white. Cook until desired doneness!

Season with salt, black pepper and more black...

Season with salt, black pepper and more black salt for extra egginess! Hot sauce is recommended too!

To make an over medium egg, simply add...

To make an over medium egg, simply add about 1 tsp of tapioca starch per yolk (each yolk should be about 1.5 - 2 Tbsp of the yolk mixture) and combine. Then add the yolk to the white after pouring into a heated pan. Cook until the bottom is browned, then flip and cook until desired doneness! Serve on some bread with some cheese, lettuce and tomato for a classic fried egg sandwich!

This VEGAN fried &quot;egg&quot; sandwich AKA Vegan &quot;Egg&quot; Banjos, uses jiggly tofu, black salt (kala namak) and easy vegan yolk sauce for a simple and delicious vegan breakfast sandwich you can whip up in about 5 minutes.

Vegan Fried Egg Sandwich Recipe

sandwich bread

cooking oil

medium firm tofu

water or broth

vegan mayo or vegan butter

salt,

Pat dry your tofu. Heat a nonstick pan...

Pat dry your tofu. Heat a nonstick pan over high heat. When it's hot, add oil. When the oil is shimmering hot, add the tofu. Turn the heat down to medium.Cook until the bottom is golden brown. Flip the tofu to cook the other side. Turn off the heat; the tofu should be able to brown using the residual heat.

Meanwhile, you can start toasting your bread in...

Meanwhile, you can start toasting your bread in your toaster. Also, mix the water with turmeric and cornstarch until no lumps remain. Heat in the microwave for 15 seconds. Stir, then heat again for 15 seconds until bubbly. If it is not yet bubbly, continue using 5 - 10 second intervals.

When the yolk mixture is thick, stir it...

When the yolk mixture is thick, stir it very well. Add vegan mayo or butter and stir well. Add black salt; 1/8 teaspoon to start. Taste and add more if desired. Add regular salt to taste. Set aside.

When your toast is ready, assemble your sandwich....

When your toast is ready, assemble your sandwich. Place the fried tofu on one slice of toast. Sprinkle on a little black salt. Scoop out a little hollow for your yolk sauce. Add the yolk sauce (you will have some leftover; use it for dipping). Add your ketchup or brown sauce and top with the other slice of toast. Enjoy!

https://www.youtube.com/watch?v=SmuYXCJlXnY

This VEGAN fried "egg" sandwich recipe is just as delicious and EASY to make as a regular fried egg sandwich. When a viewer requested a vegan "egg banjo," I realized I didn't have a vegan fried egg sandwich on the channel yet. So I thought I'd better give you one.

From Wikipedia, this "popular filling snack with British troops since at least World War I, the "egg banjo" is a sandwich of a runny fried egg between two thick slices of bread[6] (if possible, buttered or with margarine), often accompanied by a mug of "gunfire". A popular account of the term's origins is the act of cleaning spilt egg off one's body, the sandwich held out to the side with one hand whilst the other wipes at the drips, giving the impression of playing an invisible banjo."

This version of vegan egg banjos (or fried egg sandwiches) uses tofu in place of the egg whites, a quick mixture of spices, black salt (kala namak) and vegan mayo in place of the yolk but keeps everything else pretty much the same. It's such a simple and delicious vegan breakfast sandwich, I hope you'll try it out. Please let me know if you do and what extra things you'd slip into your own vegan egg banjo!

BTW, the aroma of black salt (kala namak) is really strong so a little goes a long way. That said, don't add it until the end because signature sulfur-y scent is reduced if you heat it.

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Easy Vegan Fried Egg Sandwich (printable recipe & blog post): http://www.marystestkitchen.com/vegan-fried-egg-sandwich-recipe/

Buy Kala Namak (the egg-y smelling black salt): https://amzn.to/2XCcapx

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Easy Vegan Fried "Egg" Sandwiches // AKA VEGAN EGG BANJOS | Recipe by Mary's Test Kitchen

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