Make your own fried vegan eggs in 15 minutes or less! They look like real eggs and taste incredible. If you have been missing eggs, this recipe is for you! Made with simple ingredients that are easy to find.
These vegan eggs just might fool someone into thinking they are eating real eggs. They really do have that “eggy” taste and the texture of the egg white especially is spot on. The yolk is incredibly tasty, even if it doesn’t exactly replicate a real egg yolk (it comes close though!). My 12 year old PICKY son was so impressed, I think he ate five at dinner the other night!
I thoroughly enjoyed eating one on a piece of buttered toast, and it reminded me so much of eating real eggs as a child. If you miss eggs or are trying to give them up, I hope this recipe helps! Make sure you also check out my Vegan Omelette and Tofu Scramble.
Serve alongside vegan waffles, pancakes, or on a flaky biscuit with tempeh bacon.
Ingredients you need
- Silken firm tofu – Try to use the firm variety, not soft or extra-firm. This is the kind of tofu that comes in a vacuum pack, not regular firm tofu.
- White rice flour – Don’t substitute anything else. I tried it with regular white flour and they did not come out well at all.
- Cornstarch – I haven’t tried anything else, but arrowroot might work.
- Olive oil – You just need a tablespoon.
- Kala namak – Also known as black salt (though it’s pink), this is what really makes the “eggs” taste eggy, so don’t leave it out!
- Regular salt
- Water
- Yellow mustard – for the egg yolk
- Nutritional yeast
- Turmeric – mostly for color
- Paprika
How to make fried vegan eggs
It’s actually so easy. First, blend the egg white ingredients, either using a blender or food processor. Transfer to a bowl.
Add 1/2 cup of the egg white mixture back to the blender, along with the yolk ingredients and blend. Place egg yolk mixture in a smaller bowl.
This is simply an overview, see recipe card below for the complete printable recipe.
Melt some refined coconut oil (for no coconut taste) or vegan butter over medium heat in a large pan. Make sure to use either cast iron or a quality non-stick pan.
Scoop 1/4 cup of the egg white mixture and pour into the pan, leaving a little hole in the middle if possible. In the hole, place a tablespoon of the yolk. Cook for 2-3 minutes, then carefully flip and cook for 1 more minute. Transfer to a plate, continue with the batter until all the eggs are made and enjoy!
Tips for success
- Egg yolk – The vegan egg yolk is medium firm and not runny, which is how I personally like it. If you’d rather have a runny yolk, try this recipe for Vegan Egg Yolk from It Doesn’t Taste Like Chicken. It looks amazing!
- Be careful as the “eggs” are quite fragile when they are cooking. Use a very thin spatula to get all the underneath the egg before flipping, similar to real fried eggs.
- Please don’t use a pan that is prone to making ingredients stick. A well oiled cast iron pan works well, or non-stick. For me, stainless steel pans always cause tofu recipes to stick, so I avoid them.
- Don’t substitute any ingredients or amounts for best results. I’m all for experimenting, but if you make changes here I can’t guarantee the results!
What goes with fried vegan eggs
Whip up an incredible vegan brunch with any of the following recipes:
- Vegan French Toast
- Oven Roasted Breakfast Potatoes
- Tofu Bacon or Tempeh Bacon
- Avocado Toast
- Fluffy Banana Pancakes
- Vegan Blueberry Scones
Fried Vegan Eggs
Ingredients
Egg whites
- 12.3 ounce package silken firm tofu
- 1/2 cup white rice flour
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/2 teaspoon kala namak *also called black salt
- 1/2 teaspoon regular salt
- 3/4 cup water
Egg yolk
- 1/2 cup of the egg white mixture
- 1/2 teaspoon salt *or more kala namak
- 1/2 teaspoon yellow mustard
- 4 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
Instructions
- Prepare the egg whites: Drain any liquid from the tofu package, then add tofu to a blender, along with all the egg white ingredients. Blend until smooth, scraping down the sides as needed. Transfer the mixture to a bowl, scraping out all the last bits from the blender.
- Prepare the yolk: To the blender, add back 1/2 cup of the egg white mixture, along with the rest of the yolk ingredients. Blend until smooth, then transfer to a small bowl. You can also just whisk the egg yolk mixture in a bowl if your blender is large and it won’t blend.
- Place the egg white and yolk bowls close to the stovetop and get out a 1/4 cup measuring cup and a tablespoon for measuring. Heat a large cast iron (or other quality pan) over medium heat. Do not use a pan that is prone to sticking, cast iron or non-stick is best. Add a few tablespoons of refined coconut oil or vegan butter and let it coat the pan.
- Scoop 1/4 cup of the egg white batter and pour it into the pan but leave a little hole in the middle, if possible, and use a spatula to make it fairly flat and thin. In the hole, place 1 tablespoon of the “yolk” mixture. If there is no hole, it’s okay, just place it somewhere near the middle.
- Fit as many eggs as possible in the pan without touching. Let them cook on one side for 2-3 minutes, until nearly cooked through the top, then use a thin spatula to carefully flip the eggs over and cook for another minute. They will be fragile, so make sure to use a very thin spatula, get all the way under each egg and then flip carefully.
- Transfer the cooked eggs to a plate, cover with foil to keep warm and continue until you have used all the batter. It should make about 12 eggs. Serve immediately with toast and jam, and maybe a side of tempeh bacon or breakfast potatoes. Enjoy!
Notes
- Kala namak (or black salt) is essential for making these vegan eggs taste "egg-like". I wouldn't leave it out unless you absolutely have to.
- I haven't tried them with anything but silken firm tofu. If you use silken extra firm, you may need to add more water to make it a thinner batter. I'm not sure how soft silken would work either. I would not use regular firm tofu, it's way too thick.
- While I am all about experimenting, this recipe is a bit picky so follow the ingredients and instructions exactly for best results. If you substitute with anything, I can't guarantee it will work.
- Leftover "eggs" will keep in the refrigerator for 2-3 days, simply re-warm in the microwave, stovetop or toaster before enjoying.
Great recipe, I was buying from sinless eggs but they stopped selling so ive been dying to find a recipe for ages!!
I didnt have rice flour so I used some tapioca flour and a little extra cornflour, worked a treat! I have photos but there doesn’t seem to be an option to upload them.
Thanks for this recipe!
Really tasty, however, I do not have a non-stick pan, and the first 3 ‘eggs’ I made stuck badly to my cast iron skillet (made them into scrambled vegan eggs). So, I got out my muffin pan, put some paper cupcake liners in it, and spooned in the remaining eggs. Baked them at 325 degrees F for 22 minutes. Perfect! My version of a vegan Egg McMuffin! Leftovers kept well in the fridge for 2 days.
Hi Louise. Sorry you were having problems with the eggs sticking to your pan! I love your solution! Thank you for sharing your great ideas, recipe experience, and terrific review! Wishing you happy cooking!
These are really good! I think I got a bit carried away with the mustard, so I will pull back next time. I also wonder if I could use agar agar powder instead of cornstarch to make them less “bready”? In any case though, this is a great recipe that I will refer to again. Thank you!
Hi Heather. I’m glad that you enjoyed the recipe! Thanks for sharing your great review! I haven’t tried anything else except cornstarch in this recipe, however, arrowroot might work. I hope this helps!
Do you need to cook them all at once? Can the actual mixtures be kept for a while? (I wasn’t sure when you said leftover eggs , if they had to be cooked first) I desperately want to try this as been craving a fried egg for over a year now, but there’s only 2 of us in the house.
You can probably store the precooked mixtures for a few days (3 or 4) and then make them. Or make all the “eggs” and store in the fridge for 3-4 days and reheat. I hope you really love these!
Nora, you’ve done it again! These are amazing and tastes just like the real deal. Even down to the egg white texture. I’ll be making these regularly now for breakfast!
Hi Anna. Aren’t they yummy and fun!? I’m so glad that you loved them! Thanks for taking time to share your glowing review and feedback! Wishing you lots of happy cooking!
Can these be frozen after fried? Would love to make a double batch.
I think freezing will work okay, but I haven’t actually tried it myself. Thanks!
This is so good, Nora – it definitely fills in that vegan craving for eggs! Ty so much for creating such a wonderful recipe!
You bet, Lynne. I’m so glad you loved the recipe and it satisfied the egg craving for you! Thanks for your wonderful feedback!
Thank you! I’m so excited to try this! Can I use brown rice flour instead of white rice flour?
Yes that should be just fine. Enjoy!
My wife’s been craving vegan fried eggs for years. This is so good.
So mods I’ve made:
-Soft silken tofu
-Subbed rice flour for tapioca flour. Borrowed this from a vegan mozz recipe. Gives it a nice rubbery texture
-Reduced water to 1/2 probably due to the soft tofu
Hi Noam. How kind of you to make these for your wife! Thanks for sharing your cooking ideas and experience, as well as your great review! Happy cooking!
Just made these and they are delicious…thank you. Never expected to eat a fried ‘egg’ sandwich again!
I made this again today. I bought the soft Tofu because I didn’t have the recipe in front of me so I couldn’t remember which type of silken tofu.
I messed up some of the ingredients/quantities for the “egg” white but it actually turned out ok. I used a little bit more of the rice flower & a little bit less of the water so the whites could be thicker.
I’m glad it worked out for you, Heidi! Thank you for your wonderful review 🙂
This recipe is delicious. I make it all the time following the recipe exactly, except I do not do the yellow middle. I just add nutritional yeast, turmeric, and other spices to taste.
I freeze this and microwave it for quick breakfast sandwiches.
Tonight I didn’t have enough rice flour. I substituted 1/4 cup of the rice flour for besan (chickpea flour). So 1/4 cup white rice flour, and a 1/4 cup besan. It worked well! Slightly different flavor but it worked in a pinch. It stayed together the exact same as when I have followed the recipe to a T. Next time I will try all besan flour just to experiment. 🙂
Thanks for sharing, Paige! I’m so glad the “eggs” worked out for you 🙂 Thanks for your wonderful feedback and review!