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Authentic Vegan Fried Egg

This vegan fried egg looks, feels and tastes almost too real!
Prep Time2 hrs 10 mins
Cook Time5 mins
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: American, Austrian, European, Italian, korean, vegan
Keyword: egg free, egg substitute, sunny side up, vegan
Servings: 12 "eggs"


  • Precision scale
  • Food processor


"Egg" Yolks

  • 2-3 Medium Carrots around 150g
  • 1-1½ cup Neutral Oil
  • ½ tsp Kala Namak
  • 1,3 g Sodium Alginate concentration of 0,5%
  • 1 cup Water

Calcium Bath

  • 2 g Calcium Chloride concentration of 1%
  • 200 ml Water

"Egg" Whites

  • 50 g Silken Tofu
  • 25 g Glutinous Rice Flour
  • 25 g Cornstarch
  • 150 ml Water
  • ½ tsp Kala Namak to taste



  • Preheat your oven to 140 C or 340 F.
  • Start by washing your carrots and trimming off the ends. You can cut them into same size pieces, but this is optional.
  • Put them in an oven save baking dish and cover completetly in neutral oil.
  • Cook for about 2 hours or until completely soft.
  • Carefully remove from oven and let cool until cold enough to handle.
  • Remove the carrots from the dish but reserve the oil for later.
  • Prepare the calcium chloride bath by mixing water with calcium chloride. Set aside.
  • In food processor, add carrots, 2 tablespoons of the leftover oil, sodium alginate, and kala Namak and blend until smooth.
  • If your mixture has now gotten too thick, add a little water if needed until you reach your desired consistency.
  • Fill into a container and set aside. Carefully bang the container on your kitchen counter a couple of times to remove some of the air bubbles from the mixture. (Put a kitchen towel down to protect your counter and container.)
  • Using a measuring spoon to drop your yolk mixture into the calcium bath. Let set for 30-60 seconds, then remove using a slotted spoon and carefully drop into a bowl of clean water to rinse and store until ready to serve.


  • Combine all ingredients to form a thin dough, similar to crépe batter.
  • Cook in skillet or non-stick pan on medium-high for about 1,5-2 minutes.


  • Carefully warm your yolks by putting them in warm water. Be careful not to overheat and pop their skin.
  • Lay the yolk on the egg white "crépe" and serve immediately!


I know, the serving size of 12 vegan fried eggs is huge, but with anything less than that it gets more and more difficult to weigh out the small amount of sodium alginate.
You can easily make a larger batch and freeze the individual contents for later use. I've done it with the yolk mixture and it worked just fine. I've not tried freezing the "egg" white mixture, but that batter is much easier to just make half of the recipe.