I think I’ve cracked it !! Sorry for the pun – couldn’t resist . . .
Very simple to make once you SEE how – like all genius things, they are simple after they have been conceptualized made and served – so often the case with the benefit of hindsight !
I had been creating a yolk in my head for over a year, then I actually made and posted my hard boiled egg, with excellent results (see recipe)
My partner loved eggs, and was always fussy about the taste. So this was a massive challenge for MWV – me. But today the vegan fried egg was fried, made, served and tasted – with an immediate thumbs-up from him, and excellent feedback on the follow-through “Miriam, you’re a bloody genius !!”.
So exciting !!! So you want eggs ? Now you can eat your heart out without the cholesterol or the cruelty, but with all the good taste. The white of the egg works perfectly, the yolk, well, taste for yourself, MMMMmmmmmm !!! Now you can prepare vegan fried eggs in minutes.
NOTE: Once you have made these once, you will only need to look at the recipe for quantities in future – yes, it’s that easy !
INGREDIENTS FOR THE ‘YOLK’
(again see my Egg Mayonnaise recipe)
2 heaped Tbsp dried instant mashed potatoes (I process mine into a powder)
7 Tbsp (105 mL) hot water (may need a tiny bit more)
1 tsp nutritional yeast
¼ tsp turmeric (or any other unsweetened food colouring)
¼ tsp Kala Namak salt – otherwise known as Black Salt (you should find this at your local Indian or Asian grocery store, or else available from Amazon US, or Amazon UK)
1 tsp sunflower or canola oil
METHOD
Make up your mashed potato mix with the water, add margarine and the other ingredients including the oil, and mash using a fork until consistency resembles hard-boiled egg yolk, but it should be thick in consistency (there is a reason for this). Then spoon out half of the mixture into a separate bowl, and set aside.
‘EGG WHITE’ INGREDIENT
1 x 349g(12.3 oz) pack of firm silken tofu
Tip for this recipe : You may wish to get the packet of tofu and place in the freezer for half an hour prior to opening it and cutting it up – makes for a firmer cut.
NOTE : You will also need extra oil for frying your egg.
METHOD
No secret or frills, it’s firm silken tofu. Using a round cutter (mine was 7cm/2¾”), cut through the centre of the tofu block, so you should be left with a cylinder around 2” thick – this will yield around 4 egg whites. All you have to do is cut this into 4 equal slices with a very sharp knife (don’t use a serrated one).
Next, with a smaller round cutter (around 3cm/1¼”), press out the centre of the first ‘egg white’, which will leave space for your ‘yolk’. Do this carefully, as the tofu will be very fragile, and repeat the same with each ‘egg white’.
In the meantime, you will have extra tofu left – place this in a covered container and refrigerate. I use this to make the egg mayonnaise/salad the next day – I just put together some more yolk (it only takes a couple of minutes), and then just add the mayo, as per the recipe.
Now heat up some oil in a non-stick pan. Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly. Then, using the smaller cutter, cut out the ‘yolk’ circle, which will fit inside the centre of the ‘egg white’ perfectly. But don’t place it in there yet at this stage.
Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides. Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
Meanwhile add some hot water to the mix in your 2nd ‘egg yolk’ bowl, and stir all the time until you reach a smooth egg yolk consistency. Using a small teaspoon, pour a tiny amount of this in the centre of the egg yolk, but don’t agitate it. Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.
Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce. We love HP.
That’s it, you’ve homemade delicious vegan eggs FOR LIFE.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
Miriam you are a bloody genius!
Now if only I could get the ingredients in this place…
Although I must admit I am a bit lazy and would have vastly preferred coming over and eating at your place 😉
Well done!
That is amazing! I can’t wait to try it. Thanks 🙂
You really are the genius vegan cook helping those who miss eggs and those transitioning to veganism.
Outstanding work Miriam, truly unbelievable.
Phil Hi and thanks millions for your acknowledgement and kind words here – I fully embrace them and fully appreciate them.
Let me know how it goes for you dear Becky ! 🙂
Hi there Shirley and thanks so much for dropping by here with your comment. Thank you so very, very much for your kind words – which I greatly appreciate. 🙂
Miriam, or I do think of you as MiriYumm!!!
But that’s not why I am writing. I just wanted to tell you that I appreciate the aesthetics of your approach and the way you convey and channel your message. You are right that our eyes are the first to see before we taste. Seeing beauty, then tasting smelling and feeling the food adds a cascade of exuberant experience that is strongly engaging to lead us to another bite and soon explore into the adventure of another of your recipes. I have to add that the strength of convincing people through the senses is often very incontrovertible, it simply tastes GOOD! If we continue with the wave of understanding integrally what we are using for nourishment, the next sensory input might be sound or the flavor of savory words that impart yet another dimension of gratitude for seeing love on our plates instead of any less. A choice for a greener sustainable planet, a choice to save lives, including our own, and a place to find sustenance and expression for our higher potential as humane humans. The sound of words and the scents and sense that vegans can live, mindfully or with heartedness is immensely empowering of truing your being and evolving to be your best. Thanks for all your inspirations and aspirations!
I also appreciate writing to you just in order to develop my own heart and resonance in accordance with my heart and intellect and body. I aspire to always be a work in progress. And since words are some of the ingredients I use when the wordsmith in me is channeling, do feel free to repost this or quote me!
I am making the connection ultimately here that through the use of food you are able to focus the mind and the entire being on that experience which does then leave you with the fifth sense of sound unfed. But I think all will readily progress if they haven’t already, to appreciating the added positives of a plant based diet. (Really, is there anything other than a plant based one?) I have trouble even countenancing animals as food it is so wrong on so many levels. But you are helping people evolve through your work, or should I call it play, in the kitchen. People who feed people are very special in my book! Great thanks!!
Miriam
Eggcelant! you need to start a business with this idea, sell to all of us vegas who miss somthing to dip there toast in apart from tomatoes and beans at breakfast
Hi Miriam. Your recipes always get my attention but this one stands out! I will have a little problem with some of the ingredients here in Pretoria, South Africa but I am going to try out this recipe as soon as I can. Got to say though, I won’t doubt the taste or outcome of this recipe simply because you are a pro at what you do! Thank you for sharing your recipes with us here on fb. take care. Lennon.
Don’t be sorry. Take that out. Your reference is brilliant, and so is your recipe! Bravo. Sending imaginary flowers….
this is exciting. How long did it take for you to make these?
the thing I miss the most is eggs benedict. Care to take the challenge? 🙂
About kala namak (black salt):
I finally found some at a small international market near me. Even though the salt is nearly black when whole, when ground it is pink! So if you’re looking based on color, check for a pink powder.
I used it yesterday in a tofu scramble and it added much to the flavor!
Amazing – now all we need is a recipe for vegan salad cream and my life would be complete.
That’s great Melissa. Hope you enjoy this fried egg ! 🙂
Kate Hi there. Hope you make and enjoy this. Eggs benedict – no problem I love a challenge and have thought of them. Let me know how these go for you. 🙂
P.S. Minutes once all the ingredients are in hand, table laid, frying pan ready, you know, that kind of thing. Once you start making them as I said some minutes. It depends how fast you are – the 1st attempt pays to spend a few extra minutes and follow the instruction method properly. It is not complicated, that much I promise you. 2nd time gets very easy. Enjoy !
This is wonderful! I have mastered vegan scrambled eggs and am delighted to finally be able to have a good old fashioned fried egg!! Can’t wait to try!!
This looks awesome! My only concern is that I don’t really like silken tofu…. do you think regular would work? Probably not, huh. 🙁
I just made these. Very yummy! I had them on toast with my homemade veggie bacon bits on top. Wow, it’s been 10 years since I tasted these flavors. I love the flavor, texture and mouthfeel of the yolk. Thanks!
Wow Eric, that is one huge contribution and am glad I am publishing it right now. Thank you and know that your words, sentiments and thoughts are much, much appreciated. I wish I could make this for you on wonderful toasted crumpets or toast of your choice with grilled tomatoes, mushrooms and a wonderful hot pot of English Tea ! Best wishes your way ! 🙂
Thanks there Jo, hope you make and enjoy it and let me know how it goes as and when ! Best, your way in the meantime !
Hi there Lennon, Many thanks for dropping by here – I think that most of the ingredients can be ordered online. I have a link to a vegan dried mashed potatoes, the rest you should find in SA. Once you have these ingredients you will be short of nothing and can have ‘fried eggs’ anytime they take your fancy ! Let me know how they go as and when. Thanks & Cheers your way !
Hi Soorya, I don’t think I follow about not being sorry. I do hope you enjoy these and thanks for your kind thoughts ! 🙂
I love you lol. I love all your recipes this is my favorite food site, but I have always missed sunny side up eggs, or egg salad [which thank you for posting that recipe!) But for all the many many years of being vegan I gave up on the hope of ever tasting that ever again, so thank you!!!
What a nice comment CoreyAnn ! Thank you. The next 3 words have got to be ENJOY, ENJOY, ENJOY. Oh and get back to me with feedback on them as and when (my scrambled tofu here on my blog also is very good, that is if you ever get bored of my fried eggs, egg salad etc) 🙂
This looks absolutely amazing! I can’t wait to try these “eggs”. I’m just worried about the “extra firm” silken tofu. All kinds of silken tofu I’ve found so far are very soft and fragile and there doesn’t seem to be an “extra firm” variety. Can I just use any silken tofu or must it be “extra firm”? I assume I won’t be able to press it like the other kinds of tofu. I’d just squish it to death, wouldn’t I? Do you have any advice?
Thanks and keep up the fabulous work!
It rather amazing, after making the “egg salad” I wondered if this was possible, and look here it is! You are like the others state amazing!
Shared on Facebook! 🙂
Miriam, you’re a genius! Vegan fried eggs are finally here at long last! Now how would you suggest serving these to people who prefer that their breakfast not be staring at them as they are trying to eat it? LOL! 🙂 😀
wow, I am speechless… this looks just fabulous 🙂
Thanks Talisma and hope you make and enjoy them ! Let me know as and when if so. 🙂
Oh Michael thanks for your constant support and kind words. I must say these ‘egg’ wonders really worked so well – the taste is sublime ! 🙂
Thanks Deborah, and I hope you make and enjoy them ! Come back with your comments as and when once you have tried them ! 🙂
Bianca Hi and thanks for that. I think that firm silken tofu will work, so go ahead, the trick is treat is with care. If you are in any doubt put the packet of tofu in the freezer for 30-40 minutes prior to opening it for a firmer tofu. If you handle all gently and follow the methodology you will be just fine. Trick is have everything laid on your counter prior to starting, so that you will work with ease. Let me know how it goes 🙂
Sounds like a great success Jeanne, and I am delighted that you enjoyed them. Feel free to share the recipe link for them with others, so that they can see just how well they work and that many vegans to be needn’t worry about missing their eggs. Best your way in the meantime and I look forward to your future comments on my blog ! 🙂
Sandy Hi there. I think that any tofu is fine with this – place the packet of tofu in the freezer for a half hour prior to opening it so that it is a little more firmed up. I am not crazy over tofu, but it sure works for all my egg recipes. Enjoy ! 🙂
I agree Eileen, and I can’t wait for your feedback on them as and when ! Enjoy my dear ! 🙂
This is great, i can’t wait to make these!! Thank you for the time and effort you’ve put into this!
You are welcome Marketa and I look forward to your feedback when you have made this ! Enjoy ! 🙂
sounds great Miriam need to try this one….and by the way, didn’t realise your cook book has now been published, so pleased been waiting for it for over a year, good work and well done, must have been a major job for you, I am going to order it online as soon as I get paid on Tuesday, can’t wait to have a good look and try some of your more amazing recipes….you rock.
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Vicki Hi there and thanks for dropping by here with your comment. Thanks also for your interest in my book – Fishpond should have it if you are in Australia and ordering online – am not sure if Amazon sends to Australia, do let me know the outcome as and when – the book is 304 pages long with many pics and full of exciting recipes, of that you can be assured. I hope you enjoy this fried egg and let me know the outcome as and when. Cheers in the meantime ! 🙂
OH…MY…this is so fantastic…you really are a genius….the black salt is so smart for the sulphuric taste wow wow and more wow….so creative so very smart I am so impressed…bravo! what a brilliant looking piece of art as well! thanks so much!
Miriam, I’ve just followed your link to buy the Terrasana mashed potato mix on Amazon and Amazon tell me that people who bought this also bought… Kala Namak salt, Orgran egg Replacer & Mori Nu silken tofu…can’t just be co-incidence I’m sure 🙂
Simply outstanding, Miriam! A wonderful mix of innovation and technical expertise !
Miriam, you are without a doubt such a force of nature. Your recipes are so awesome, they all blow my mind!!! I vow to you, once you have that cookbook finalized and on the racks (or online) I will buy one!! Thank you for your kindness and generosity in sharing. With your light and joy your kindness illuminates the Vegan true meaning of compassion and altruism.
Miriam you are, hands down, my favorite vegan chef. I am blown away by what you can create. I can truly appreciate the time and effort that it must take to accomplish these incredible recipes. The fried eggs and the egg salad sandwiches look amazing and I can’t wait to try them. Thanks for all you do.
Thank you once again!! 🙂 I can’t wait to try this!! And I agree with the masses – YOU ARE A GENIUS!!! Awesome. 🙂
Many thanks there dear Rhonda – I will await your feedback – ENJOY ! 🙂
Very nice of you to drop by here dear Sharon – I appreciate your kind words and I too cannot wait for your feedback as and when you have tried these. Best your way in the meantime ! 🙂
Debby dear, how very kind of you to say so, I am delighted to receive such wonderful praise, thank you so much. Thanks also for your interest in my book – it is being published by Random House Canada and is 304 pages in total with many pictures and great inspiring recipes, including a handful of awesome cheeses included – it is up for pre-ordering and here is the link for you to browse it http://www.amazon.com/dp/0449015653/ref=as_li_tf_til?tag=mouthwvegan-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0449015653&adid=1QBTV2WRHWQ9FXT5SX7C&&ref-refURL=http%3A%2F%2Fwww.mouthwateringvegan.com%2F Kindest regards and best wishes your way and I very much look forward to your feedback on my recipes. Cheers ! 🙂
Tehmina many, many thanks for your wonderful compliment which I embrace ! 🙂
Hi there Kate, you are probably correct 🙂 – I can’t wait for your feedback on this recipe, I am so confident on the taste of this, and hope you really enjoy it thoroughly. Best wishes your way in the meantime ! 🙂
Allison Hi there and many, many thanks to you for such a wonderful comment to me – I embrace your every word and it is my wish that you enjoy it and come back with your feedback. Best your way in the meantime ! 🙂
Thanks for the Pingback 🙂
Now I just wish that this sort of recipe could be adapted to work without all that oil. Those of us who are following Esselstyns “prevent and reverse heart disease” diet, or the Engine 2 diet, or McDougalls diet, or Joel Furhman’s diet, among others, try not to use added oils. So many otherwise good vegan recipes end up being way too high in fats for us. Seems there aught to be possible adaptations that would work… (sigh)
Well I tried and the yolk tasted amazing! A very convincing yolky taste, but my whites just fell to pieces. How do you keep it together? Mine fell apart even before I got it into the pan to cook. Nonetheless I had two “fried eggs” with Scotch pancakes (made from your Golden Vegan pancakes recipe) and it was a delight to have such a meal again after so long. Thanks for being so inspired 🙂
Lauri Hi there. So glad you enjoyed my egg yolks. The whites are from tofu, so I question the tofu you bought, you must buy a firmer quality, be sure to cut them into around half an inch to be on the safe side and I suggest freezing the tofu slightly for a half hour before cutting it (you can also dust a little plain flour on both sides prior to frying it, and handle it with care whilst cooking – so you have 3 tips to follow and your next ‘eggs’ should rock !!! An incentive for making them again (let me know how they go next time). 🙂
Hi Peter. I make no secret of the fact that this is not an oil free recipe zone – our credences regarding the use of it are different – as a qualified advanced nutritionist I believe we need a little oil in our diets. There has been some controversy about this, but then again that seems to be the case with just about everything. I believe our skin and joints need it, we need the lubrication, but we need good quality cold pressed oils and in moderation. I won’t elaborate further. In order to make this recipe a fat free one it will almost certainly not taste anything like as good – but let me try and improvise for you and see what happens. No.1 grill the tofu slice on both sides so that it acquires a little colour, we are doing this in lieu of frying it in the way one would an entire egg, so that the white gets some mild pleasant crust around the edges. Next make up my egg yolk and use tofutti plain instead of butter (are you allowed that, or would you allow yourself a tiny smidgen of earth balance ?) if so, then follow the rest of the recipe for the yolk, make sure you make this last, so that it keeps warm (trick is to keep it all nice and warm) – have a warmed up plate (place it in the oven for 10 minutes or so) and scoop up the egg white from the grill, place it on your hot plate and spoon in the yolk – season and eat with some wholewheat toast, beans and grilled tomatoes & mushrooms – what a pleasant feast, all plant based and cruelty free ! 🙂
These are egg-cellent Miriam!! I can’t wait to test drive these on hot, fresh muffins! I miss soft boiled eggs and soldiers, I reckon this will hit the spot, thank you!! : ) x. Oh, by the way, do you have a recipe for vegan mousakka at all? Thanks! X
Annalisa Hi there and thanks for dropping by here with your comment. I do hope you enjoy these and you can have them with the Linda McCartney sausages too !! Mousakka yes, I do, I have a super traditional one, but it’s in my upcoming book ‘Mouthwatering Vegan’ http://www.amazon.com/dp/0449015653/ref=as_li_tf_til?tag=mouthwvegan-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0449015653&adid=1HZ2DGGTE8XASSKK4REN&&ref-refURL=http%3A%2F%2Fwww.mouthwateringvegan.com%2F just to browse ! I hope you enjoy these eggs in many ways and forever ! Let me have your feedback as and when. 🙂
Miriam, I am constantly amazed by the depth and breadth of your creativity! Just incredible.
Oh Elaine, that really is too kind of you ! 🙂
I just made these “eggs” – but just as I feared, it didn’t go too well with the tofu I had. The only kinds of silken tofu I can get locally all seem to be “extra soft”. Freezing didn’t help either, this tofu is softer than jello and fell apart while handling. Adding to that, I used 1 tablespoon nutritional yeast instead of 1 teaspoon so that taste was a little overpowering. Still, I am very intrigued and will definitely try this again as soon as I find a firmer silken tofu. Thanks again for all your lovely recipes, I love them all!
I made these the day after Miriam posted them on her FB recipe page. They were excellent. Really excellent. They looked like eggs. They smelled like eggs. They tasted like eggs. They had the mouth feel of fried eggs. I encourage you to try them if you missed sunny side up eggs. I posted a picture of them on my FB. Miriam’s were prettier, but mine tasted great!
Marty Hi and thanks for dropping by here with your comment/feedback. I have a feeling that this recipe will be a repeated one in your household ! So glad you enjoyed them and that you think they are very close to the non-vegan ones, that’s great to know for me and many others across the globe. Very best wishes your way ! Cheers.
Bianca Hi there – the key to this recipe is the firm silken tofu, it has to be firm to start with otherwise you will not succeed. That said, the good news is once you have the right tofu you are going to really enjoy these ! Come back with your feedback as and when. Best your way in the meantime !
That couldn’t look more real!!! Maybe you should try a blind taste, see if anyone notices 🙂
Ha, ha that’s a good one Annamaria, funny you say that. My partner loved his fried eggs, so he was a good one to test this on, and he is highly critical, he said they worked on every level. Marty’s comment that came in today summed it all up to, here is what she says :- I made these the day after Miriam posted them on her FB recipe page. They were excellent. Really excellent. They looked like eggs. They smelled like eggs. They tasted like eggs. They had the mouth feel of fried eggs. I encourage you to try them if you missed sunny side up eggs. I posted a picture of them on my FB. Miriam’s were prettier, but mine tasted great! 🙂
Great job! It seems like a LOT more work than I’d put into it myself (because I don’t miss eggs much) but I congratulate you on the effort and ingenuity. I’d gladly eat these at a restaurant!
Miriam, is there a way to put this in a Print-Friendly mode, so I can archive and share it?
JT sorry I don’t have this facility at the moment.
Many thanks JT – it does look a little arduous at first, but funnily enough it is quite easy once the ingredients are on one’s work-top. But I understand how you feel ! 🙂
Where can I get the egg replacer? I used one that I bought and it didn’t work on the meatloaf. Amazon only says they ship to the U.K. and I live in the U.S. Thanks Miriam!
Thanks Miriam, you rock!!!!!
You are welcome Jodell, let me know how it goes as and when. 🙂
Jan here is the link for the Egg Replacer that you would need for this and other recipes of mine and it’s from the States – hope this helps you. http://www.amazon.com/gp/product/B0014DZGUQ?ie=UTF8&creativeASIN=B0014DZGUQ&linkCode=xm2&tag=mouthwvegan02-20
can you also tell us how you made the bread under it.. and what kind it is.. i wish if you got the chance you could make this on you tube so i can see how the whole breakfast is done.. i feel like i need to visually see it.. cant seem to comprehend it that well without the visual.. sorry thats just how i am.. thank you..
oh forgot to say.. thank you for your hard work.. yeah you look like a genius!!
Thanks there Laurie – hope you enjoy/ed this. 🙂
The bread is just a toasted baguette. The recipe is for the egg. I hope to put it on Youtube at some point, but have so much going on right now. One step at a time and you really would get there. Cheers !
I am so excited to try this Miriam! One of the things that I used to love before going vegan was eggs. I did miss them for a bit and even though I no longer do, I would like to try this recipe to make an old time favorite of mine from time to time: A fried egg sandwich. I will try this and when I do I will post a comment and pic! Thanks so much, Miriam! I am so looking forward to this.
So pleased to hear this Melissa. Thanks for dropping by here – An old time sunny-side-up gone-vegan (in a sandwich) IS a treat ! I hope you enjoy it and look forward to your feedback as and when. Best wishes your way ! 🙂 P.S. Check out my ‘egg’ salad sandwich at some point.
Miriam, you are so creative. It doesn’t matter to me if I have something that looks like an egg or meat, but I will definitely try this one. Thanks.
Dear Miriam, G’day
Awesome!! You are very creative. Tell your partner that he is bloody lucky!! 🙂
I just tweaked little bit to make it has Omelette, well it taste good too. Please check the image here >> https://www.facebook.com/photo.php?fbid=10151566349998329&set=a.10150694570938329.412417.834848328&type=1&theater
Thanks and keep continuing.
Live Awesome
Hugs
Raj
Raj Hi there. Do feel free to share the link for my recipe so that others can enjoy the recipes on my blog. I have shared your picture and link on my blog, you may wish to visit it. Well done for your efforts. I couldn’t see what you tweaked myself, do let me know what you tweaked. So happy you enjoyed it ! Best your way in the meantime. 🙂
I have to agree with you there Mohamjip ! Let me know how this goes as and when. Cheers ! 🙂
Thank you. What I tweaked is… I blend the egg white rather cutting it to make it simple and I blend the yolk like pasty rather hard. That is it, nothing else. 🙂
Raj Hi, are you saying you processed the tofu into a creamy consistency and fried that ? Sounds like you don’t like a runny yolk, mine is something in between, but some people do fancy it more ‘well done’ and that’s fine too. Thanks and have answered you here rather than the post. Cheers and glad you enjoyed my creation ! 🙂
Just wanted to clarify Raj, because I made a version the day I created it with the left over tofu and processed that with a little (egg replacer) and it worked well too, but for the photos I wanted to give the impression of what one usually gets at a diner or the equivalent. Thanks for your effort and best again. 🙂
P.S. As I don’t tolerate any rudeness I removed the post from my blog, a few unsavoury comments from people who cannot tolerate anything looking like meat or dairy (even though they still drink plant based milks, which we all know look like dairy milk) and decide to be rude about it. But thanks for you wonderful post and feedback, at least many other people got to see it and I still have the link. 🙂
miriam.. the tosted baggette do you toast it in an oven or fry it in pan.. is it just a regular bagete or like some kind of sourdough..it just looks perfect next to the egg.. i read through the egg recipe better and think i will be able to make it now.. thanks..
Hi Laurie. The baguette is a regular white baguette which I put under the grill until golden, then I spread some vegan margarine on it, that’s it !
how essential would you say the nutritional yeast is to the flavor? as a chronic migraineur sensitive to free glutamic acid i cannot, alas, eat nutritional yeast. elsewise this looks brilliant and if it tastes as goodly as it looks, you may go down as a hero in the books.
Hi there – I am myself a migraine sufferer but must admit it does not affect me. This recipe contains so little in it. I think that yes, it is essential to use it because it rounds the flavour into a yolk flavour, without it it would not be the same. That said you could try a little bit of very finely grated vegan cheese of your choice, it would be an experiment if nothing else, but who knows, may be a worthwhile one. If this is of any help, I found it in a forum :- “If you’re seeking to avoid NT because you have an allergy you should have your doctor test you with different NT’s! Most of the time it’s Candida that causes a reaction and T6635 normally won’t react (it’s a strain of NT).
Source(s):
Personal experience Hope this helps. Let me know how it goes as and when. 🙂
Hi
I made these for breakfast this morning – amazing!!! I never used to like the white part of the egg but I do like tofu (only problem was I didn’t put it in the freezer for long enough so it was quite crumbly!) the yolks were better than the real thing – that white salt stuff is really cool! Thank you so much – I will def be making these again. Egg-loving boyfriend was taking an interest too – when I’ve perfected them he can try them too 🙂
Perfect Elysia, I am delighted with your feedback. And it will be even more awesome if and when your wonderful boyfriend tries them out. Best your way in the meantime. P.S. I hated hard egg whites too myself in the past, really hated them, but I love these, they’re better ! 🙂
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You have done well Molly with my eggs and like the pics too ! 🙂
Brenda Gleason Franks Miriam, you have done it again! I am so proud of you! Your culinary skills are only matched by your kindness and love for all creatures! You don’t just “talk the talk.” You live your convictions and share with the world! May you always be blessed! Love you and your recipes! Will be trying these out next week
So very, very kind of you Brenda. Thank you for your constant support. I shall very much look forward to receiving your feedback on these as and when. Very best wishes always your way dear Brenda ! 🙂 X
What an inspired recipe!
Lovely pictures Barbara, great talent. The plant based egg tastes great, but will let you be the judge of that as and when. Cheers ! 🙂
Just loving your ‘egg’ yolk! Have made the fried eggs (though they didn’t look as pretty) and have used the tofu and yolk for scrambled eggs a couple of times- with the extra runny yolk poured over at the end. So tasty! My vegan partner just can’t quite believe it. Thank you!
That is super news dear Elaine and thanks for dropping by here with it. Cheers ! 🙂
YUM! I can’t wait to try this!
🙂
Miriam, ¡eres un genio! You just made my dream come true! I followed your recipe and had amazing results (although not quite as pretty), I was lucky to find all the ingredients here in Puerto Rico and had a lovely Sunday breakfast my husband. I never liked silken tofu but it has an amazing “egg white” texture when fried. You are my hero!
Michelle Hi there ! Thanks for your wonderful comment – I am delighted that you have made my vegan fried ‘eggs’ – so glad you and your husband had them for breakfast and enjoyed them. I am not crazy over silken tofu, but it depends how it is used and what for, so it’s useful to have it in the house – in your case it’s like buying your eggs, except it’s all vegan and great ! Very best wishes your way and I look forward to your future comments on my blog ! 🙂
Just ordered black salt from Amazon……..I made a mock egg once…..white was tofu; yellow was fresh pureed corn with turmeric and salt…no sulfuric taste tho, so, shall try again, with your recipe.
Hi there Kari and welcome here. Hope you enjoy my fried egg. The yolk is the key to a good fried vegan egg I think, if that tastes right and compliments the white, with the correct texture, then it’s a splendid alternative and a kinder way to eat – I hope you enjoy these and let me know what you think as and when you’ve made and tried them – they can also be made without the black salt if you wish, but the black salt gives them a more eggy taste 🙂
Miriam, you are a Goddess. An Earth Goddess of culinary creations. I almost feel guilty eating these ”eggs”. They truly are uncanny, incredible. As a long time vegan, I think you could market this as a ready to cook product! And I kbie tons of vegans who would buy like crazy. Thank you for working so hard & bringing this recipe to all of us.
Thank you so much for your very kind words dear Michelle – I am only too pleased to have extended this recipe to the likes of people like you who appreciate it to the hilt. I had this today for lunch and it’s exactly like eating an ordinary egg mayo salad sandwich, but without the cruelty and also cholesterol free – a win-win me thinks ! I very much look forward to your future comments on my blog ! Cheers ! 🙂
I just have to add….I cannot stop eating these! I made them 3 days in a row ”eggs” on toast. I rarely eat bread this often either. Today’s the 4th day & I’ve managed not to go to my pre-made dry mix & whip up another serving…oh wait…but I didn’t have dinner yet. This recipe is dangerous!
Michelle, your comment brought on a huge smile to my face, I might be tempted to publish it on my recipe page at some point as it’s worthy of it ! Truly I believe you, and I hope you have a lifetime of enjoying my plant based fried eggs ! Cheers your way !
I am vegetarian and I am working on cutting out dairy and become vegan. I knew eggs would be the hardest part for me. Especially sunny side up on toast. But now I have this amazing recipe to try! Thank you so much for helping with my husband and I’s transition to cruelty free!
Kaylee Hi there. A HUGE Kudos to you and your husband for wishing to make the transition to cruelty free eating & cooking. These ‘eggs’ are awesome. That said, I shall have to let you be the judge of that. Be sure to get yourselves some great bread to try these with, and all the usual breakfast time delights, tea etc, to make and mark it as a memorable and hopefully enjoyable treat ! I look forward to your feedback as and when you have tried them out. Best your way in the meantime ! 🙂
I just made these today. ordered the mash potato to Australia! they are beautiful and delicious! t he tofu I bought was good but not big enough for an egg ring so I cut them in squares! thanks for the recipe now to make the egg salad!
Vanessa Hi there. I am so glad that you have made these and enjoyed them ! May be a larger round cutter will do the trick at some point if you find one to keep for this purpose – it really is worth it ! Best wishes your way in the meantime. 🙂
I just made these this morning. The tofu circles kept breaking on me.. Even after freezing the tofu. So I just crumbled up my tofu pieces in the skillet with the yolk mixture and cooked it right up! Delish! Tasted just like a fried egg! Thank you!!!
It may be a firmer tofu you need Sheri, but so glad you enjoyed it ! 🙂
Just made these tonight. we were a little worried how they’d taste. We had them on biscuits and…..AMAZING!! My hubby turned to me halfway through his meal and said “We don’t have to buy eggs anymore….” so I’d say it was a huge success.
Thank you so much!
Kaylee Hi there, that truly sounds superb, a huge kudos to you for making them and another one for your dear husband for putting a smile on my face. My husband loved fried eggs and he said the same with a huge look of relief on his face, finally plant based eggs we can make any time we wish to. Cheers and I look forward to your future comments on my blog ! 🙂
I am so pleased that I came across your FB page, your dishes are so appetising , and it’s nice to know they certainly will be so much healthier..ty for sharing..:-))
Welcome Gypsie and so glad you came across my blog too. Browse the category section and try out what you wish when you wish. Come back with your feedback as and when. Best your way in the meantime & Enjoy ! 🙂
I’m a bit confused about the steps.It says, “Make up your mashed potato mix” (does that mean make the mix according to the package directions before adding in the other ingredients??). Also, does the water get added in to the mixture initially, with more water being added in later to make the other half of the mixture runny? Is the oil for the pan, or to be added in to the yolk mixture?
Thanks!
Amanda Hi, I have altered the method so go to the recipe again and it will explain things better for you. Hope this helps and that you make and enjoy it. Let me know how it goes ! 🙂
I wonder if truffle oil would work if the salt is unavailable in the area? Thoughts?
Am not sure about that Erock, no harm trying though ! Enjoy !
Seeing all of these positive comments makes me urn for a crusty toast with gooey egg yolk!
OK Miriam… I am super skeptical but more so super excited to try this! A vegan egg? GENIUS!
I am ordering the salt today as it is the only thing that I do not have on hand here in my pantry/refridgerator.
I will touch base after I have a shot at making these.
Hi there Jennifer, thanks for dropping by with your comment. I hope you enjoy these ‘eggs’ and let me know how it goes. The ‘eggs’ here are not identical to dairy eggs, but they come reasonably close and fulfill that taste so many of us crave. Enjoy and be sure to eat with your favourite bread ! 🙂
Hi Miriam,
This was absolutely amazing!!!! I used potato flour instead of instant potatoes. Perfect. I also fried my instead “yolk” circle for a second before dropping in “white” then followed your directions to finish. Thank you so much. I missed eggs. I’ve been vegan several years now and that was the hardest thing for me to give up. Now thanks to you I don’t have too!!!! 😉
That really is very awesome news to me Chrystal, thanks for letting me know and I am delighted that you need not miss eggs anymore – quite a breakthrough for both yourself and others too ! 🙂
I have been a vegan since 2003. I have learned to do without a lot of things I used to like. But I have lusted over sunny side up eggs for a while now. We used to eat them every Sunday morning growing up with fries and hot sauce. I just made your recipe, and it is A-M-A-Z-I-N-G!!! Thank you, and God bless you from the bottom of my heart. You have no idea what this means to me to be able to enjoy my favorite food again without sacrificing my dietary convictions. Again, God bless you to continue this special ministry of helping others transition to this better way of life.
Ingra Hi there and MANY THANKS for such a wonderful comment, how good of you to express such appreciation ! 🙂
We made these and are absolutely hooked! I haven’t had eggs in 6 years of being vegan so these were an interesting & delicious addition to our breakfast options. Served over flaxseed Ezekial toast with a Mimosa – heavenly!
Well MJ, that all sounded so perfect, and now you have your sunny side ups sorted for life ! Good on you and so glad you enjoyed them ! I look forward to your future comments on my blog ! 🙂
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Thanks very much for the pingback to your site, Dimension Vegana. Could I ask you to include a note underneath the Youtube listing, saying something like “Inspired by Mouthwatering Vegan”, with the name spelt correctly. Thanks, Miriam
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I think you meant tsp not tbsp for the hot water added. 7T makes the yolk mixture a runny disaster….
Cody Hi. Tablespoons it is, it has been tried and tested by many. Remember the recipe is for a semi-runny yolk – what you can do (and I have added this now, as I have a habit of heaping my spoons) is be sure to heap your spoons of mashed potato powder. I hope you enjoy these, and of course by all means for a thicker yolk add a little less water if you wish – we like our ‘yolks’ warm but runny so that we dip our toast in them. Cheers ! 🙂
Hey Miriam! Want to try this recipe for quite some time, but can not find vegan dried instant mashed potatoes anywhere. Do you maybe have some ideas which ingredient would also work out instead of this one? 🙂
Thank you for your answer and greetings from Slovenia. 😉
Scorpy Hi. I suggest ordering dried instant mash from either ebay or amazon – Mr Mash is what I used which luckily is vegan. I don’t suggest another ingredient as it won’t work as well I have to be honest with you here. Hope you find and order one, it’s well worth it ! 🙂
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Hi… we dont have here agg replacer what could i use insted?
Cornstarch.
Hi . It look so good !! I want to ask if i can replace the margarin in the yolk ingredient ?
And by the way … u can make the egg replacer at home like this :
(For 16 eggs)
1/2 cup tapioka flour/or corn flour
1/2 cup potato flour
2 teaspoon baking soda
1 teaspoon xantan gum
You mix all the powders well.
To make one egg u take :
1 tablespoon of the mix+4 tablespoon of water + 1 tablespoon of oil.
You can replace the water with milk or any other liquid you want.
I am allergic to potatoes 🙁 Can you suggest something different to use for the yolks?
Hi Helen, sorry but I do not.
Tula Hi there. Sorry but I am not sure what you are doing with my recipe here ?
Hi Miriam! Wow…your recipe is really GREAT! The fried egg tastes really good, and I think it could help people who can’t quit eggs to go vegan.
Therefore I would ask for your permission to translate and publish your recipe on an italian website (www.agireoraedizioni.org -forum: http://www.veganhome.it) and on its pamphlets, with credits, of course. I hope you will allow me to share your wonderful recipe.
Thank you,
Barbara
Omg!!! Just made this and it’s Sooooooo good!!! I ended up taking the leftover tofu and fryingthat up and pouring the rest of the yolk on it. So basically I ate almost a pound of tofu this morning lol The only trouble I had was keeping the tofu together in the circle. It kept wanting to fall apart. They didn’t come out pretty but it was so Damn good. Thank you!!!!
Tracy Hi – sounds like you have really had your ‘egg’ fix, so pleased you enjoyed it wholeheartedly ! 🙂
Feel free to do so Barbara with full credit and links and also send me the link as and when, as would be good to have it. Best wishes your way and glad you enjoyed it ! 🙂
Thank you so much, Miriam.
I’ll send you the article as soon as possible.
Have a nice day!
I just tried this recipe. It is brilliant! Don’t know how you thought of it, but many thanks. I’ve missed the taste of eggs so much. This recipe hits it spot on!
Glad you enjoyed it Spring ! 🙂
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Hi Miriam, You are a genius without doubt. I dont know how can i get these ingredients in UAE as vagan concept is a bit rare in this part of the world. Still i try to find the ingredients and cook your magic egg fry.
Hi there Krishnakumar. You can order most of the products online on ebay or amazon. Let me know how it all goes. We also make vegan cheese that we send online – check us out on FB on MIDAS FINE ART CHEESES. 🙂
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This actually worked! I was not a happy girl when my tofu completely fell apart and my yolk wouldn’t firm up. I cooked it anyway, because I was putting it in a sandwich and would it matter how it looked? I cooked my toast, put my mess of an egg on it, and OMG to the 10th power, it was amazing! I haven’t had a fried egg sandwich in 15 years and it was my favorite meal before going vegan. I was glad I live alone so no one could see me licking my plate!
Hey Tracy thanks for sharing that here on my blog ! Sounds like you really treated yourself, good on you. You must try my egg salad sandwich next, I have a feeling you will love that just as much too ! Then you can come back here with your feedback again. Very best your way in the meantime ! Here is the link for you : http://www.mouthwateringvegan.com/2013/04/06/first-proper-best-ever-vegan-egg-mayonnaise-egg-salad-sandwich/ 🙂
Hi, this looks great fun! The smallest cookie cutter size I currently have is 5cm, though. Will this scale up, or should I buy smaller cookie cutters (which seems a bit wasteful for a recipe I haven’t tried yet)? Also how thick is your tofu to begin with? I suspect the blocks I get are too thick and will need to be cut down to size first. I get beautiful fresh tofu in my local Chinese supermarket, but while it tastes fantastic, it’s not as firm as some of the others you can buy, such as the rubbery Cauldron stuff they sell in supermarkets. We frequently fry it for stir-fries and such, but not in such large pieces!
How many people are you usually feeding with this recipe?
Hi there Eve and thanks for dropping by. If I were you I would use the cutter you have – at this point size is not an issue, but rather that it works and you like the taste and are happy with the texture. If you buy fresh tofu use some kitchen roll paper to blot out as much liquid as possible, then use your imagination in terms of thickness, but I think that something like half an inch should do the job – make a circle (as per the recipe in the centre) for the yolk and follow the recipe for it, fill it once the white is beginning to fry and then see the result it yields – there is a little of trial and error for the first time, but adjustments can be made thereafter. Let me know how it all goes and hope you enjoy it – great with toast to dunk in the yolk and your favourite sausages to make up a satisfactory and delicious breakfast ! Cheers your way !
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THANKS! THANKS!THANKS! I am an egg lover and now I can be a vegan with my only worry solved thanks to you. I really appreciate your efforts. Thanks again!!
That sure is awesome news Paola. BTW here is my brand new YouTube Channel for you to subscribe to if you wish (I will be posting up weekly and you can receive notifications of the recipes too) https://www.youtube.com/watch?v=VsZDePKRz3k 🙂
Kala namak is the best! makes that perfect eggy taste. I thought this would be harder to make, but did it fairly quick and tastes awesome. thanks!
Glad you made and enjoyed it C.Fo !
These look great! Can you make the yolk beforehand and keep in the fridge until morning?
Hi Kristina, I do not see why not. Hope you make and enjoy it !