This vegan fried egg recipe creates a convincing plant-based version of the classic sunny-side-up egg, complete with a firm white and a runny, golden yolk. It uses simple ingredients like tofu and agar-agar to mimic both the texture and the look, making it a fun and surprisingly easy dish for breakfast or brunch. The key is the two-part technique: a firm white and a soft, gel-like yolk that bursts when you cut into it.
Ingredients
- For the egg white: 1 cup (240 ml) plain unsweetened soy milk
- 1/4 cup (30 g) cornstarch
- 1/2 tsp (2 g) agar-agar powder
- 1/2 tsp (2 g) kala namak (black salt)
- 1/4 tsp (1 g) onion powder
- 1/4 tsp (1 g) garlic powder
- 1/8 tsp (0.5 g) turmeric (for color)
- 1 tbsp (15 ml) neutral oil (like canola or sunflower), plus more for the pan
- For the yolk: 1/4 cup (60 ml) water
- 1/2 tsp (2 g) agar-agar powder
- 1/4 tsp (1 g) kala namak
- 1/8 tsp (0.5 g) turmeric
- 1 tbsp (15 g) refined coconut oil (melted)
Instructions
- Make the yolk: In a small saucepan, whisk together the water, agar-agar, kala namak, and turmeric. Bring to a simmer over medium heat, then cook for 2 minutes, stirring constantly, until the agar-agar is fully dissolved. Remove from heat and whisk in the melted coconut oil. Pour the mixture into a small shallow dish or silicone mold (about 2 inches / 5 cm wide) and refrigerate for 10–15 minutes, until set.
- Make the egg white: In a separate saucepan, whisk together the soy milk, cornstarch, agar-agar, kala namak, onion powder, garlic powder, and turmeric. Bring to a simmer over medium heat, whisking constantly. Cook for 3–4 minutes, until the mixture thickens to a custard-like consistency. It should be thick but still pourable.
- Assemble the eggs: Lightly oil a non-stick skillet and place it over medium-low heat. Pour half of the egg white mixture into the pan, shaping it into a rough oval with a spatula. Let it cook for 2–3 minutes, until the bottom is set and lightly golden. The top should still be slightly soft.
- Add the yolk: Carefully place one set yolk in the center of the white. Gently fold the edges of the white over the yolk with a spatula, creating a round shape. Cook for another 1–2 minutes, until the white is fully set but the yolk is still soft inside. Repeat with the remaining mixture and yolk.
- Serve immediately: Slide the vegan fried eggs onto plates. The yolk will be soft and slightly runny when cut into. Serve hot.
Tips
- Substitutions: If you don’t have kala namak, use regular salt and add a pinch of sulfurous-tasting spice like asafoetida (hing) for a similar eggy flavor. The taste will be milder.
- Storage: These eggs are best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days, but the texture will soften.
- Common mistake: Don’t overcook the white mixture on the stove—it should be thick but still pourable. If it becomes too stiff, whisk in a splash of soy milk to loosen it.
- Make ahead: The yolks can be made a day ahead and kept refrigerated. Let them come to room temperature before using.
Serving Suggestions
Serve these vegan fried eggs on toast with avocado, or alongside roasted potatoes and sautéed greens for a full breakfast. They also work well on a vegan English muffin with a slice of vegan cheese for a breakfast sandwich. For a brunch spread, pair them with fresh fruit and a side of vegan sausage.
Variations
- Scrambled: Instead of shaping into a round, pour the white mixture into the pan and scramble with a spatula, then fold in the yolk mixture for a vegan scrambled egg.
- Spicy: Add a pinch of chili flakes or a dash of hot sauce to the egg white mixture for a kick.
- Herbed: Stir in finely chopped chives or parsley into the egg white mixture before cooking.
- Sunny-side up with a twist: Use a cookie cutter to shape the white into a perfect circle before adding the yolk.
Storage and Reheating
These vegan fried eggs are best enjoyed immediately, as they lose their delicate texture when stored. If you have leftovers, refrigerate them in an airtight container for up to 2 days. To reheat, place them in a non-stick pan over low heat for 1–2 minutes per side, or microwave for 20 seconds. The yolk may become firmer after reheating.
Frequently Asked Questions
Can I use a different milk? Yes, any unsweetened plant milk works, but soy or oat milk gives the best texture due to their protein and fat content. Almond milk will be slightly thinner.
What is kala namak and where can I find it? Kala namak, also called black salt, is a pinkish-grey salt with a strong sulfur smell that mimics eggs. It’s available in Indian grocery stores or online. If you can’t find it, use regular salt and a pinch of asafoetida.
Can I make these without agar-agar? Agar-agar is essential for the set texture. You can substitute with a similar gelling agent like carrageenan, but the result may differ. Without it, the mixture won’t hold its shape.
Why is my egg white not setting? The mixture needs to be cooked long enough for the agar-agar to activate. Make sure you simmer it for the full 3–4 minutes. Also, the pan must be hot enough to set the bottom quickly.
Can I make these gluten-free? Yes, this recipe is naturally gluten-free. Just ensure your cornstarch is certified gluten-free if you have celiac disease.
How do I get a runny yolk? The yolk is set with agar-agar, so it won’t be liquid like a real egg, but it will be soft and slightly runny when cut. To make it more liquid, reduce the agar-agar in the yolk to 1/4 tsp (1 g) and cook for only 1 minute.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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