Vegan Fried Eggs
This vegan fried egg recipe is the closest thing to the look and taste of real fried eggs without using any animal products. With only 5 ingredients and 10 minutes, you can enjoy a delicious vegan breakfast recipe.
Servings 4 eggs
Calories 137kcal
Equipment
- Non-stick frying pan (10.5 inch / 26 cm)
- Glass mixing bowl
- Silicone whisk
Ingredients
- ½ cup Full-fat coconut cream (canned)
- 3 Tbsp Tapioca starch
- 2 Tbsp White rice flour for vegan egg white
- 2 tsp White rice flour for vegan egg yolk
- ½ tsp Black salt
- ½ tsp Turmeric
Optional spices
- Black pepper
- Garlic powder
- Onion powder
- Hot chili powder or flakes
Instructions
Vegan egg white
- Take a mixing bowl and add ½ cup full-fat canned coconut milk (shaken), 2 Tbsp white rice flour, 3 Tbsp tapioca starch and ½ tsp black salt in a bowl. Mix well with a whisk.
Vegan egg yolk
- Take 4 Tbsp of the vegan egg white batter and add extra 2 tsp white rice flour and ½ tsp turmeric for color.
Fried vegan eggs
- Pre-heat a non-stick frying pan or a well-oiled cast iron skillet to low/medium heat.
- Pour less than ¼ cup of egg white mixture. Place 1 Tbsp of the egg yolk mixture in the middle.
- Cover it with a lid and cook for 3-4 minutes. It will be cooked with the lid on all the way through. You can flip it over if you feel like it or if you used to do that with real eggs, although it may lose its egg-y look as they will brown up a bit.
Notes
What can you expect if you make this recipe?
- LOOK - They look like any sunny-side up eggs, although the egg yolk part will not be runny.
- TASTE - The not-so-secret ingredient to an egg-like taste is BLACK SALT aka Kala Namak. You can read more about what black salt is here. When you open the packaging, the eggy smell will hit you right away. If you haven't tried it yet, it is a must if you want the right taste. You need the full-fat coconut cream for texture, and while the spices are optional, the more you add, the less you can taste the coconut.
- TEXTURE - Getting the texture right is usually the hardest if you want to veganize any recipes. I have to say this vegan fried eggs recipe is close, but nonetheless not the same. Eggs have a kind of fatty texture which the full-fat coconut cream helps to mimic to some extent. The tapioca starch is also there to mimic the gooey-ness of the egg yolk and the whites. However, it will not fool anyone who compares them to real eggs. You certainly need to be open to any difference in texture.