The Vegg - World's First Vegan Fried Egg with Proper Shaped, Runny Yolk

by Rocky Shepheard
(State College, PA, USA)

The Vegg - Vegan Fried Egg with Runny Yolk
by Rocky Shepheard and Sandy DeFino, 2011

Video of procedure here:

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Vegan Fried Egg (Shepheard/DeFino)

(As with any recipe, please verify that you have no allergies to any of the ingredients)...

Yolk:

Ingredients: (for approximately one dozen yolks)

2 grams Sodium Alginate dissolved in 200 ml. warm water.
5 tsp. Nutritional Yeast Flakes
3/8 tsp Beta-Carotene Powder
1/4 tsp Black Salt (Kala Namuk)
Bowl containing 5 grams Calcium Chloride dissolved in 500 ml warm water
Bowl of 500 ml cold water

Procedure:

Blend (in a blender) the dissolved Sodium Alginate, Nutritional Yeast Flakes, Beta-Carotene Powder and Black Salt until all ingredients are very well blended. Let sit for 10 minutes to reduce bubbles. Pour small amount (slightly less than 1 Tbsp) into mold (you can use a Tbsp measuring spoon with a ROUNDED shape as a mold, not FLAT BOTTOMED or OVALSHAPED but semi or hemispherical).

Set in freezer until solid. Keep level to horizontal.

Remove from mold by setting bottom of Tbsp in a small amount of warm water briefly. Place yolk into dissolved Calcium Chloride bath for 2 minutes. Use slotted spoon to gently remove yolk and place in bowl of cold water for 30 seconds. Remove with slotted spoon and place on flat plate.


White:

Ingredients: (for approximately one dozen whites)

3 - 12.3 oz boxes of extra firm Silken Tofu
6 tsp Carrageenan powder
1/2 to 1 tsp Black Salt
margarine (for frying)

Procedure:

Crumble tofu into the bowl of a food processor. Use a food processor to blend the silken tofu until a super creamy consistency is achieved. It will be necessary to stop blending and scrape the sides of the bowl at least 2-3 times.

Add carrageenan powder and black salt to tofu and blend again until all is incorporated.

Melt 1 tsp or so of margarine in a frying pan at medium high heat.

Scoop approximately 4-5 Tbsp of the tofu mixture into the buttered pan. Use a spatula to shape the tofu like an egg white. You can drag the spatula along the top of the tofu to flatten / smooth the top. After shaping mixture should be about 1/4"-1/2" thick. Turn heat to low and let cook until light brown - approximately 8-10 minutes.

Add yolk on top of white. Pour warm vegan butter gently and delicately over yolk for maximum gloss and taste. Let fry a few minutes more.
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Any questions or comments: rocky@shepheardillustration.com