This vegan fried egg recipe is the closest thing to the look and taste of real fried eggs without using any animal products. With only 5 ingredients and 10 minutes, you can enjoy a delicious vegan breakfast recipe.
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I have tried various recipes, but most are either too complicated, don’t look like fried eggs, or just don’t satisfy my cravings. This recipe is here to fill that gap. It is super simple, uses only five ingredients, and takes just 10 minutes to make.
If you love this vegan breakfast recipes, you should also try my vegan frittata, vegan breakfast casserole, or vegan egg salad sandwich.
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❤️ Why you’ll love it
I love how this vegan fried egg recipe uses simple ingredients to achieve a look and flavor that are remarkably similar to traditional eggs. The combination of full-fat coconut cream, tapioca starch, and white rice flour creates a texture that is akin to the real thing.
The not-so-secret ingredient to an egg-like flavor is black salt, also known as Kala Namak. It has a unique sulfuric, savory flavor that is similar to the one found in eggs.
Eggs have a fatty texture, which the full-fat coconut cream helps to mimic to some extent. The tapioca starch is also there to mimic the gooeyness of the egg yolk and the whites.
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🧾 Key ingredients
This vegan fried egg recipe requires only 5 ingredients that are simple and easy to find at your local grocery store.
Full-fat coconut cream is the star of this recipe. It provides the rich, creamy base for the vegan egg white and yolk. When cooked, it solidifies to a texture that is remarkably similar to that of a real egg.
White rice flour and tapioca starch are essential for achieving the right texture. They help to thicken the coconut cream and give it a slightly chewy consistency, just like a traditional fried egg.
Black salt is a key ingredient in this recipe. It has a unique sulfuric flavor that closely mimics the flavor of eggs.
Turmeric is another essential ingredient as it gives the vegan egg its characteristic yellow color.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan fried egg recipe, the most important piece of equipment you will need is a good non-stick frying pan or a well-oiled cast-iron skillet. I personally prefer using a non-stick frying pan that I would normally use for making pancakes. It helps the eggs not to stick and cook evenly.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by making the vegan egg white. In a mixing bowl, combine ½ cup of full-fat canned coconut milk (make sure it is shaken well), 2 tablespoons of white rice flour, 3 tablespoons of tapioca starch, and ½ teaspoon of black salt.
STEP 2
Use a whisk to mix these ingredients well until you have a smooth batter.
STEP 3
Next, prepare the vegan egg yolk. Take 4 tablespoons of the vegan egg white batter and transfer it to a separate bowl. To this, add 2 teaspoons of white rice flour, ½ teaspoon of turmeric (for color), and mix well.
Making the vegan fried egg
STEP 1
Heat a non-stick frying pan or a well-oiled cast iron skillet on low to medium heat. Remember, it is essential to use a good non-stick pan for this recipe.
STEP 2
Pour a small amount (less than ¼ cup) of the egg white mixture onto the pan to form the base of your fried egg.
STEP 3
Then, place 1 tablespoon of the egg yolk mixture in the center of the egg white. This will be your vegan egg yolk.
STEP 4
Cover the pan with a lid and allow the vegan fried egg to cook for 3-4 minutes. The steam trapped under the lid will help cook the top of the egg as well.
STEP 5
If you prefer, you can carefully flip the egg to cook both sides evenly. However, be mindful that flipping the egg may cause the yolk to lose its shape.
STEP 6
Once the egg is cooked to your liking, carefully remove it from the pan and serve. Your vegan fried egg is now ready to enjoy!
💡 Expert tip
The key to achieving the perfect vegan fried egg is the cooking time. Once you pour the egg white mixture and add the yolk in the center, cover the pan with a lid and cook for 3-4 minutes on low to medium heat. Avoid the temptation to flip the egg, as it will continue to cook with the lid on, and flipping it may cause it to lose its egg-like appearance.
🔄 Variations
For a spicy twist, consider adding hot chili powder or red pepper flakes to your vegan egg mixture. This will give your vegan fried egg a kick without overpowering the other flavors.
If you are a fan of bold flavors, try incorporating some garlic powder and onion powder into the egg white mixture. These spices will give your vegan fried egg a savory, aromatic twist that pairs perfectly with toast or
🥣 Serving ideas
These vegan fried eggs are incredibly versatile and can be enjoyed in a variety of ways. They make a perfect addition to your breakfast plate.
Pair them with some fluffy vegan red lentil pancakes or crispy vegan red lentil waffles for a delicious and wholesome start to your day.
They also go well with a range of breakfast sandwiches. Try them in an avocado sandwich, a mushroom sandwich, or on garlic toast or bruschetta.
But don’t limit yourself to just breakfast! These fried eggs are a perfect side dish and can easily complement main course meals. They are a great addition to dishes like twice-baked potatoes, roasted asparagus, fried rice, ratatouille, shakshuka, and more.
❄️ Storing tips
Storing and reheating this vegan fried egg recipe is a great way to enjoy it for several days after making it.
To store, allow the fried eggs to cool completely. Once cooled, you can transfer them to an airtight container and place them in the refrigerator. They should stay fresh and tasty for up to three days.
Unfortunately, I do not recommend freezing these vegan fried eggs. The texture can become quite crumbly and unappetizing when frozen and then thawed.
To reheat, use a non-stick pan over medium heat. Add a small amount of oil or vegan butter to the pan. Once the pan is heated, add the fried eggs and cook for a few minutes on each side, until they are heated through.
🤔 FAQs
Can you use something else for full-fat coconut milk?
It works because of its high-fat content. If you use thin milk (like cashew milk), you will not get the same result. In any case, let us know in the comments how they turn out if you do change anything.
Can you use other flours?
Unfortunately, this recipe will not work with other types of flour. You need the egg whites to be white so any other flour than white rice flour will change the color to brownish. If you need a tapioca starch substitute, I have a comprehensive list with all possibilities including how and where each one of them works.
More vegan breakfast recipes
Enjoy any of these savory vegan breakfasts:
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Vegan Fried Eggs
Ingredients
- ½ cup Full-fat coconut cream (canned)
- 3 Tbsp Tapioca starch
- 2 Tbsp White rice flour for vegan egg white
- 2 tsp White rice flour for vegan egg yolk
- ½ tsp Black salt
- ½ tsp Turmeric
Optional spices
- Black pepper
- Garlic powder
- Onion powder
- Hot chili powder or flakes
Instructions
Vegan egg white
- Take a mixing bowl and add ½ cup full-fat canned coconut milk (shaken), 2 Tbsp white rice flour, 3 Tbsp tapioca starch and ½ tsp black salt in a bowl. Mix well with a whisk.
Vegan egg yolk
- Take 4 Tbsp of the vegan egg white batter and add extra 2 tsp white rice flour and ½ tsp turmeric for color.
Fried vegan eggs
- Pre-heat a non-stick frying pan or a well-oiled cast iron skillet to low/medium heat.
- Pour less than ¼ cup of egg white mixture. Place 1 Tbsp of the egg yolk mixture in the middle.
- Cover it with a lid and cook for 3-4 minutes. It will be cooked with the lid on all the way through. You can flip it over if you feel like it or if you used to do that with real eggs, although it may lose its egg-y look as they will brown up a bit.
Notes
What can you expect if you make this recipe?
- LOOK – They look like any sunny-side up eggs, although the egg yolk part will not be runny.
- TASTE – The not-so-secret ingredient to an egg-like taste is BLACK SALT aka Kala Namak. You can read more about what black salt is here. When you open the packaging, the eggy smell will hit you right away. If you haven’t tried it yet, it is a must if you want the right taste. You need the full-fat coconut cream for texture, and while the spices are optional, the more you add, the less you can taste the coconut.
- TEXTURE – Getting the texture right is usually the hardest if you want to veganize any recipes. I have to say this vegan fried eggs recipe is close, but nonetheless not the same. Eggs have a kind of fatty texture which the full-fat coconut cream helps to mimic to some extent. The tapioca starch is also there to mimic the gooey-ness of the egg yolk and the whites. However, it will not fool anyone who compares them to real eggs. You certainly need to be open to any difference in texture.
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