With this easy recipe, you’ll learn how to make vegan fried eggs in minutes that not only look like real eggs but also taste just as good! They are made with simple natural ingredients and are definitely an amazing eye-catcher that will impress everyone!
If you love fried eggs but are looking for a vegan and cholesterol-free alternative, this recipe is perfect for you! You’ll be amazed at how quickly and easily they can be prepared. Besides, you don’t need to buy any unusual ingredients like egg substitute powder or anything else. You can find everything you need in almost any supermarket or grocery store. It doesn’t get any better than that, does it?
Not only my mother was already impressed with vegan fried eggs, but also my whole family and friends. It took me a while to be completely satisfied with the recipe and the exact measurements, but it was definitely worth trying vegan fried eggs! During all these experiments I even came up with really great new recipes, which I will certainly publish here on the blog soon. So feel free to subscribe to my newsletter so you won’t miss anything!
Perfect to make ahead!
A little tip before we start with the recipe. You can prepare the vegan egg yolk ahead and store it in a sealed jar for up to one week in the fridge. Then you can take it out at any time, warm it up and serve it as a topping on bread, fresh buns, homemade bagels, or as a dip with baguette. Personally, I think it really tastes just like real egg yolk, so it’s a great alternative for those who usually like to have a soft-boiled egg for breakfast!
Anyway, I’m really excited to hear your feedback when you try this recipe for vegan fried eggs. So, let’s start!
What you’ll need to make vegan fried eggs
Ingredients for the Vegan Egg Yolk
- Pumpkin purée: I prefer to use canned pumpkin purée, but feel free to make it yourself with this simple recipe. Alternatively, you can also use other yellow or orange-colored vegetable purée, such as jarred baby food with carrots or puréed sweet potatoes.
- Canola oil: or another oil, like olive oil or avocado oil – this basically depends on your desired taste.
- Water & plant milk: more/less, depending on your desired consistency.
- Nutritional yeast flakes: are only optional, but they give the vegan egg yolk a better taste.
- Kala Namak: is necessary for the egg flavor. Alternatively, you can use a little less sea salt. Just consider that Kala Namak is less salty than normal salt.
- Tapioca starch: or corn starch is required for thickening.
- Turmeric: optional for the yellow color.
Ingredients for the Vegan Egg White:
- Plant milk: I find that vegan fried eggs get the best texture and taste with soy milk, but other non-dairy milk, like almond, oat, cashew or coconut milk works, too.
- Plant yogurt: Again, I think soy yogurt works best, but another dairy-free yogurt works fine, too. A white yogurt like coconut yogurt naturally gives a very nice white color.
- Rice flour: can’t be substituted, as far as I know, but feel free to try something new!
How to make vegan fried eggs!
Step 1: Prepare the vegan egg yolk
First, simply whisk together all the ingredients for the egg yolk in a saucepan (pumpkin purée, canola oil, water, plant milk, nutritional yeast flakes, Kala Namak, tapioca starch, turmeric). Then bring to the boil and cook for about 1-2 minutes, stirring constantly, until it becomes a little stretchy and thickens. If you prefer your egg yolk a little firmer, cook it a little longer or simply use a little less water or more pumpkin puree. If you like it even more liquid, you can add a little more water. Remember, however, that the egg yolk becomes even firmer as it cools. But if you warm it gently, it will become more liquid again.
Step 2: Prepare the Vegan Egg Whites
Now make the vegan egg whites of your fried eggs. To do that, whisk together the plant milk, soy yogurt, and rice flour in a bowl until smooth. Depending on the variety of milk and yogurt you use, the mixture can be a little bit more liquid or thicker. If you notice that it is too thin, add more rice flour. And if it is too thick, you can thin the mixture out with more milk. It is best to cook one egg white as a test and then you can still adjust the quantities.
Step 3: Cook vegan fried eggs
To fry the eggs, heat a little oil in a large non-stick pan at medium to high heat. Once hot, add about 2 tablespoons of the egg white mixture per fried egg. Depending on the size of your pan, you can fry several or only 2-3 fried eggs at the same time. However, please make sure to leave enough space between each egg so that they do not flow together.
Cook the egg whites briefly, about 20 seconds. Then carefully place 1 tablespoon of the egg yolk mixture in the middle of each egg white. After that, place a lid on top of the pan and cook for another minute. Once the egg white is no longer liquid and slightly crispy at the edges, your vegan fried egg is done cooking and can be carefully removed with a spatula.
You can enjoy your vegan fried eggs on bread, toast, or bagels with mashed avocado, a drizzle of lemon juice, salt, pepper, and dill for breakfast, brunch, or as a quick snack. But it also goes well with many other dishes – there are so many options!
Even though the vegan fried egg does not contain the same vitamins and nutrients as real eggs, it is really a great alternative that does not only looks impressive but is also 100% vegan, natural and cholesterol-free!
This recipe for vegan fried eggs is:
- Dairy-free (lactose-free)
- Can be made soy-free
- Easy to make
- With crispy edges
- The perfect topping for many dishes!
More vegan breakfast or brunch recipes to try:
- Vegan Scrambled Eggs (Tofu Scramble)
- The Best Vegan Omelet
- Carrot Lox (Vegan Smoked Salmon)
- Homemade Bagels
- Asparagus Puff Pastry Bundles
- Vegan Egg Salad Breakfast Burritos
- Vegan Tomato Quiche
- Apple Pie Roll-Ups
- Vegan Crepes
- Easy Vegan Waffles
- Vegan Pancake Cereal
If you try this recipe for vegan fried eggs, please feel free to leave a review and rating in the comments on how you liked it! And if you take a picture of your egg dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love seeing your remakes! Have fun cooking!
Vegan Fried EggsAuthor:
Vegan Egg Yolk
- ⅓ cup (80 g) pumpkin purée or puréed sweet potatoes or carrots
- 1 tbsp canola oil or olive/avocado oil, + more for frying
- ¼ cup (60 ml) water or less/more, depending on the desired consistency
- 1 tbsp (20 ml) plant milk e.g. soy or coconut milk
- 2 tsp nutritional yeast flakes optional for flavor
- ⅔ tsp Kala Namak or ½ tsp sea salt
- 1 tbsp tapioca starch or cornstarch
- pinch of turmeric optional for the color
Vegan Egg whites
- ¼ cup (60 g) plant milk e.g. soy or coconut milk
- ¼ cup (60 g) soy yogurt or another dairy-free yogurt
- ¼ cup (40 g) rice flour 40 g
To Serve (optional)
- bread, toast or bagels
- 1 avocado
- splash of lemon juice freshly squeezed
- salt & pepper to taste
- dill or other fresh herbs
- *Note: Please watch the recipe video for visual instruction.
- In a saucepan, whisk together pumpkin purée, canola oil, water, nutritional yeast flakes, Kala Namak, tapioca starch, and turmeric. Bring to the boil and cook for about 1-2 minutes, stirring constantly, until it becomes a little stretchy and thickens. Then set aside.
- In a bowl, whisk together the plant milk, soy yogurt, and rice flour until smooth. Set aside.
- Heat a little oil in a large non-stick pan over medium-high heat. Once hot, add about 2 tbsp of the egg white mixture per fried egg and cook briefly, about 20 seconds.
- Then place 1 tbsp of the egg yolk mixture in the middle of each egg white. Cover the pan with a lid and cook for another minute or until the egg whites are no longer liquid and slightly crispy at the edges.
- Carefully remove the vegan fried eggs with a spatula and fry the next batch.
- Enjoy on bread, toast or homemade bagels with smashed avocado, a drizzle of lemon juice, salt, pepper, and dill or serve alongside other dishes
- I highly recommend reading the detailed step-by-step instruction in the blog post above to make sure your vegan fried eggs will turn out perfect! There you will also find helpful tips and information about variations.
- You can prepare the vegan egg yolk ahead and store it in a sealed jar in the refrigerator for up to one week. Then you can remove it at any time, warm it up and serve it as a topping on bread, fresh buns, or as a dip with baguette.
- This recipe makes 8 small vegan fried eggs or 4 large ones.
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