1. Cook the yolk base:
In a small saucepan, whisk together all ingredients for the vegan yolk while still cold. Heat over medium heat while stirring constantly. Once the mixture starts boiling, it will quickly thicken into a pudding-like texture. Remove immediately from the heat and cover to prevent a skin from forming. It will thicken slightly more as it cools.
2. Prepare the egg white mixture:
Blend silken tofu, soy milk, cornstarch, salt, and baking powder until completely smooth. The texture should be creamy and thick, similar to yogurt.
3. Start frying the eggs:
Heat a large non-stick pan with 2 tablespoons of neutral oil over medium-high heat. Test the temperature by adding a drop of the white mixture — if it sizzles instantly, the pan is ready. Carefully pour 3–4 circles of the white mixture into the pan.
4. Reduce the heat:
Immediately reduce the heat to medium. Cook the egg whites for about 2–3 minutes until they change from glossy to matte and firm.
5. Add the yolk:
Place a large spoonful of the yellow yolk mixture in the center of each egg white. Gently press it down with the back of the spoon so it slightly sinks in.
6. Steam briefly:
Place a lid on the pan for the final 60 seconds. The residual heat will gently steam the surface and help everything set together.
7. Serve:
Once the edges become lightly golden and crispy, carefully lift the vegan fried eggs with a spatula. Sprinkle a small pinch of kala namak over the yolk just before serving.
Nutrition (approx. per serving)
- Calories: approx. 110 kcal
- Protein: 8 g
- Carbohydrates: 6 g
- Fat: 6 g
- Fiber: 1 g
