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

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