Perfect Vegan Fried Egg . . . Sunny Side Up

Miriam has cracked it! Her words not mine, but I love a good pun. Do you still get moments when you reminisce over having eggs for breakfast? This genius recipe, is actually quite simple to make. The white of the egg works perfectly. The yolk… well, taste for yourself. Yummy! Now you can eat your heart out without the cholesterol or the cruelty. You can  have homemade delicious vegan fried eggs for life!

Now you can delicious vegan fried eggs in moments. Yummy! Photo © Miriam 'Mouthwatering Vegan'.

Ingredients

EGG YOLK
2 Tbsp vegan instant mashed potatoes
7 Tbsp hot water
1 tsp nutritional yeast
¼ tsp turmeric
¼ tsp kala namak or black salt – essential
¾ tsp egg replacer
1 tsp vegan margarine
1 tsp sunflower or canola oil
extra oil for frying your eggs

EGG WHITE
1 x 349 g/12.3 oz pack of firm silken tofu

Method

EGG YOLK — FIRST HALF
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. It should have a thick consistency. Then spoon out half of the mixture into a separate bowl, and set aside to cool down.

EGG YOLK — SECOND HALF
Add a little hot water to the other half of your egg yolk mixture and stir all the time until you reach a thinner, smooth egg yolk consistency.

EGG WHITE
Place tofu in the freezer for half an hour, or till firm. Using a 7 cm/¾ inch round cutter, cut a cylinder through the centre of the tofu block. Using a very sharp knife, slice into 4 egg whites.

Using a smaller 3 cm/1¼ inch cutter press out the centre of the ‘egg white’, which will leave space for your ‘yolk’. Do this carefully, as the tofu will be very fragile.

In the meantime, you will have extra tofu left – place this in a covered container and refrigerate to use for your vegan egg mayonnaise sandwich the next day.

FRYING YOUR EGGS
In a non-stick pan, heat up some oil.

Taking 1 tsp of the firm egg yolk at a time, roll it in your palms, then flatten it slightly. Then, using the smaller cutter, cut out the ‘yolk’ circles. Set aside.

Using an egg slice, gently place your egg white in the hot oil. Shallow fry them, one at a time, until golden around the edges on both sides. Now flip it. Leaving it in the oil, place your egg yolk in the centre to fit the puzzle so to speak, and press down a little with a teaspoon.

Using a small teaspoon, pour a tiny amount of thinner egg yolk mixture in the centre of the first egg yolk, but don’t agitate it. Then spoon some of the hot oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.

Gently lift it out of the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce eg HP.

Thank you to Miriam Sorrell Mouthwatering Vegan Recipes.
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