Vegan Fried Egg

by Rocky Shepheard
(State College, PA)

(As with any recipe, please verify that you have no allergies to any of the ingredients)...


Yolk:
Ingredients: (for approximately one dozen yolks)
2 grams Sodium Alginate dissolved in 200 ml. warm water.
5 tsp. Nutritional Yeast Flakesy
3/8 tsp Beta-Carotene Powder
1/4 tsp Black Salt (Kala Namuk)
Bowl containing 5 grams Calcium Chloride dissolved in 500 ml warm water
Bowl of 500 ml cold water

Procedure:

Blend (in a blender) the dissolved Sodium Alginate, Nutritional Yeast Flakes,
Beta-Carotene Powder
and Black Salt until all ingredients are very well blended. Let sit for 10 minutes
to reduce
bubbles. Pour small amount (slightly less than 1 Tbsp) into mold (you can use a Tbsp
measuring
spoon with a ROUNDED shape as a mold, not FLAT or OVAL but rounded, see picture).
Set in freezer
until solid. Keep level to horizontal. Remove from mold by setting bottom of Tbsp in
a small
amount of warm water briefly. Place yolk into dissolved Calcium Chloride bath for 2
minutes. Use
slotted spoon to gently remove yolk and place in bowl of cold water for 30 seconds.
Remove with
slotted spoon and place on flat plate.


White:
Ingredients: (for approximately one dozen whites)

3 - 12.3 oz boxes of extra firm Silken Tofu
6 tsp Carrageenan powder
1/2 to 1 tsp Black Salt
margarine (for frying)

Procedure:

Crumble tofu into the bowl of a food processor. Use a food processor to blend
thesilken tofu until
a super creamy consistency is achieved. It will be necessary to stop blending and
scrape the sides
of the bowl at least 2-3 times. Add carrageenan powder and black salt to tofu and
blend again
until all is incorporated. Melt 1 tsp or so of margarine in a frying pan at medium
high heat.
Scoop approximately 4-5 Tbsp of the tofu mixture into the buttered pan. Use a
spatula to shape the
tofu like an egg white. You can drag the spatula along the top of the tofu to
flatten / smooth the
top. After shaping mixture should be about 1/2" thick. Turn heat to low and let cook
until light
brown - approximately 8-10 minutes. It should be browned enough to easily flip with
a spatula
without breaking the shape. Flip the white. Use a spoon or round item (we used a cap
from a bottle
of vitamins) to cut a hole through the middle of the white all the way to the pan.
Try to make it
as close as possible to the size of the yolk. Remove white from hole. Place yolk
carefully into
hole - domed side up. Allow that side to fry until lightly browned. Carefully flip
white and yolk
together and allow to fry for a minute or two more to heat yolk. Yolk may break with
too high or
too long a heat. Remove to plate, salt and pepper to taste. Enjoy your vegan fried egg!

Alternative cooking method for better looking vegan fried egg:

Melt 1 tsp or so of margarine in a frying pan at medium high heat. Scoop
approximately 4-5 Tbsp of
the tofu mixture into the buttered pan. Use a spatula to shape the tofu like an egg
white. You can
drag the spatula along the top of the tofu to flatten / smooth the top. After
shaping mixture
should be about 1/2" thick. Turn heat to low and let cook until light brown -
approximately 8-10
minutes. Use a spoon or round item (we used a cap from a bottle of vitamins) to cut
a hole through
the middle of the white all the way to the pan. Try to make it as close as possible
to the size of
the yolk. Remove white from hole. Place yolk carefully into hole - domed side up.
Place on flat
plate. Apply a bit of vegan butten very gently on the yolk and microwave for 3-6
seconds to just
melt the vegan butter and generally heat the entire vegan fried egg. (This method
requires less
frying and as such less burning of the tofu allowing a more natural looking vegan
fried egg. Over
heating in microwave will cause the yolk to become less dippy.

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Apr 24, 2011
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Video for the above recipe
by: Anonymous

http://www.youtube.com/watch?v=yGDTaxw6NCI

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