How To Make The Perfect Vegan ‘Fried Egg’

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Are you missing your weekend fried egg?

You can replace just about everything except a good, old crispy egg done sunny-side up so that the yolk runs all over.

At least we thought so – until now. Because Australian nutritionist and travel blogger Ellie Bullen has absolutely cracked the key to making the perfect vegan egg.

‘It looks just like an egg so much so that people on my Instagram thought it really was an egg,’ she told her YouTube followers.

Why not give it a go?

The vegan fried egg recipe

Vegan egg recipe

1 tbsp Nutritional yeast
Salt and pepper
Black salt (you can get it on Amazon – apparently it’s a ‘key ingredient’
170g Pumpkin
¼ cup Rice flour
2 tbsp Cornflour
¼ cup Coconut milk
2 tbsp Olive oil
Lemon juice
Water

Cut up and de-skin a portion of the pumpkin – Ellie used 170 grams to recreate the egg yolk – and boil it.

While the pumpkin is boiling you can move onto the egg white.

To make your rice batter: empty the rice flour, coconut milk, one tablespoon of water and a good pinch of salt into a bowl.

Back to the yolk.

Into a food processor, place the nutritional yeast, corn flour, two tablespoons of water, olive oil, 1/4 teaspoon of black pepper, a pinch of Himalayan salt and 1/4 teaspoon of the black salt (we imagine you could probably just use regular salt). Add your cooked pumpkin and blitz.

Constructing the egg

Pour two tablespoons of the rice batter into your frying pan and give it 30 seconds before pouring the yolk into the center.

Ellie served hers up on sourdough toast smeared with Vegemite and avocado.

Check out Ellie’s Instagram here and her YouTube channel here

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