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Home » Recipes » Dips
January 31, 2018 444 Comments
VEGAN EGG YOLK
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Want to learn how to make Vegan Egg Yolk? Every now and then I have a random
spark of a crazy idea. I was browsing Pinterest looking for some inspiration for
a new recipe when I stumbled upon a photo of a soft boiled egg with toast being
dipped into the center. I knew I wanted it immediately! Not a real egg yolk,of
course, but just the idea of a savoury, rich, smooth breakfast sauce that you
can dip strips of toast into. And so I made Vegan Egg Yolk. Oh yeah I did! I
really, really did.
It's not unusual that I get inspired by non-vegan recipes. That's how I get most
of my inspiration for this blog and end up creating fun vegan recipes such as my
Quick & Easy Cottage Cheese, Vegan Tofu Taco Crumbles, Heart of Palm Calamari,
Vegan Mushroom & Walnut Pate, and Crispy & Chewy Sesame Shiitake.
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show you just how easy it is. Dairy free and egg free!
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The key flavour in this recipe is black salt (also called kala namak). If you
are new to black salt the first thing you will notice is that it isn't black at
all. It's pink. But don't confuse it with Himalayan salt, which is a totally
different thing. The coolest thing about black salt is that it tastes exactly
like eggs. So weird! I ordered mine from Amazon.
This Vegan Egg Yolk takes just 5 minutes to make and uses just 6 ingredients. It
is completely cholesterol free (unlike the cholesterol bombs of an egg yolk) and
is incredibly super-delicious with toast dipped into it.
Rich, creamy, savoury, umami, with a crack of pepper on top! Oh yeah! I am
loving my breakfast today!
COMMON QUESTIONS:
Can you freeze Vegan Egg Yolk?
Yes, you can. Be sure to let cool and then store in your freezer in an air-tight
container. As this is a sauce made with corn starch, when defrosting, it will
begin to thin out so you will need to rethicken again. Let defrost then gently
heat on the stove or in a microwave, adding a splash more water if needed.
Can you make vegan egg yolk ahead of time and reheat it?
Yes, you can. Store the prepared vegan egg yolk a sealed container in your
fridge for up to 4 days. Gently reheat on the stove or in a microwave, adding a
splash more water if needed.
TO MAKE VEGAN EGG YOLK:
In a small pot, whisk together the water and cornstarch. Now stir in all of the
remaining ingredients.
Put over medium-high heat and whisk while it cooks. Cook for 3 to 5 minutes
until the dipping sauce thickens. Serve hot with strips of buttered toast and a
crack of pepper.
THIS VEGAN EGG YOLK...
* tastes like egg!!
* 6 ingredients
* 5 minutes
* the perfect savory breakfast
WHAT TO SERVE THIS WITH:
Vegan Breakfast Sausage
Easy Vegan Sheet Pan Pancakes
Super Easy Vegan Croissants
Vegan Banana Nut Muffins
Banana Peel Bacon
If you try this recipe let us know by leaving a comment, rating it, and don't
forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull
Print Recipe
4.98 from 258 votes
VEGAN EGG YOLK
It's a vegan egg yolk! Just 5 minutes to make, only 6 ingredients, is completely
cholesterol free (unlike the cholesterol bombs of an egg yolk), and is
incredibly, super delicious with toast dipped into it. Rich, creamy, savoury,
umami, with a crack of pepper on top, oh yeah, I am loving my breakfast today!
Cook Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American, Canadian
Servings: (makes about 1 cup)
Calories: 68kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
INGREDIENTS
* 1 cup water
* 1 tablespoon + 1 teaspoon cornstarch
* 2 tablespoons light oil (such as canola or vegetable)
* 2 teaspoons nutritional yeast
* ¾ teaspoon black salt (also called kala namak)
* ¼ teaspoon turmeric
US Customary - Metric
Cook ModePrevent your screen from going dark
INSTRUCTIONS
* In a small pot, whisk together the water and cornstarch. Now stir in all of
the remaining ingredients. Put over medium-high heat and whisk while it
cooks. Cook for 3 to 5 minutes until the dipping sauce thickens. Serve hot
with strips of buttered toast and a crack of pepper.
Vegan Egg Yolk!!
Vegan egg yolk! A super easy breakfast recipe that takes just 5 minutes and 6
ingredients to make. It tastes just like eggs!
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NUTRITION
Serving: 1(¼ of the sauce) | Calories: 68kcal | Carbohydrates: 1g | Protein: 1g
| Fat: 7g | Saturated Fat: 1g | Sodium: 439mg | Potassium: 20mg | Fiber: 1g |
Sugar: 1g | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag
#itdoesnttastelikechicken
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READER INTERACTIONS
COMMENTS
1. Jenny says
February 13, 2023 at 4:22 pm
I make this all the time! Add vegan butter and lemon juice and it's a
scrumptious hollandaise sauce!!
Reply
* Jess @ IDTLC Support says
February 14, 2023 at 9:26 pm
That's wonderful!
Reply
2. Erin says
February 11, 2023 at 11:21 am
This is tasty! I’ve been missing my avocado toast with a fried egg — runny
yolk — on top and this really did the trick!
I will say this goes from not quite thick enough to too thick in the blink
of an eye. Not unusual for thickening with cornstarch, or even with real
eggs for that matter! At least for me. I’m going to take it off the heat a
little sooner next time.
Reply
3. Katy says
January 31, 2023 at 10:57 am
This recipe is a game changer. It’s actually easier and more reliable than
making soft boiled eggs for eggs and soldiers.
Unfortunately I didn’t have the kala namak when I made this but even
without it it was still very very good.
I could see how this recipe would be a good base for other vegan sauces as
well. Mabey a vegan hollandaise sauce.?
I’m new to this blog and vegan cooking. But your recipes have made this who
experience very fun,!
Reply
* Jess @ IDTLC Support says
January 31, 2023 at 2:26 pm
We're happy to hear you had such a great experience even without the kala
namak!
Reply
4. Michelle says
January 13, 2023 at 12:29 pm
I have been thinking about this recipe for a few years (!) and today was
finally the day! My husband walked into the kitchen just as I finished
cooking it and said "that smells just like eggs!" and then we both tasted
it and swooned! I LOVED a soft-boiled egg with "toast soldiers" when I was
a kid so this was a little trip down memory lane for me. Thanks Sam for
another amazing recipe!!!
Reply
5. Gretchen says
January 13, 2023 at 9:06 am
I’m curious if anyone has frozen this? I’m the only vegan in the house, so
wonder if I could make a batch to eat half now and half next weekend.
Either way, I’m making this tomorrow! Runny egg yolk is the only reason I’m
a bad vegan- some days I just crave it so much I’ll eat a real egg and feel
guilty all day. 🙁
Reply
6. Jody says
January 05, 2023 at 11:15 am
Hi Sam. I've made your vegan egg yolk many times. It's so good with
buttered toast strips. But today I made it with southern cheese grits and
greens. OMG, so delish! I just drizzled the vegan egg yolk over the grits
which, BTW, I added your vegan mozz to, making it super creamy, cheesy
grits. With steamed baby kale it's a great lazy morning breakfast. Thank
you for all of your incredible recipes.
Reply
7. Ali says
December 30, 2022 at 9:54 pm
thank you so much!!! I have developed an egg intolerance and have been
missing over easy eggs. I have been eating realegg scramble but this taste
more like eggs to me and I can actually do runny eggs again! I appreciate
you!
Reply
8. Elizabeth Ski says
November 24, 2022 at 7:05 am
Hi. I need 2 raw egg yolks to add to some other ingredients to use for a
topping for a baked fruit torte. Do you think your egg yolk recipe would
work for that application?Yours is like a cooked sunny-side up yolk egg (a
which I loved as a non-vegan) and which can’t wait to try. But right now
I’d like to know if I could use yours as a raw egg yolk? Thanks.
Reply
* Sam Turnbull says
December 03, 2022 at 1:02 pm
Hi Elizabeth! This recipe is really only intended to taste like egg yolk.
I don't know how well it would preform in other recipes. If you give it a
try let us know how it is. Ejoy!
Reply
9. Toni says
November 06, 2022 at 10:31 am
I've been missing dippy eggs/egg & soldiers so bad recently so finding this
recipe has literally changed my life!! Thank you!
I've made it 4 times now and it didn't quite have an eggy enough taste for
me. So, rather than adding the black salt with the ingredients at the
beginning, I added it right at the end after taking off the heat. This did
the trick perfectly as I feel the heat may dilute the egg flavour a little.
And I like a 'creamier' texture so added 2 tablespoons of cornstarch which
really elevated the yolk feel for me. Individual preferences aside, this
recipe is a must try if you're missing egg yolk.
Thank you, Sam!!
Reply
* Sam Turnbull says
November 17, 2022 at 4:58 pm
So happy you loved it Toni!
Reply
10. Emily says
October 30, 2022 at 4:26 pm
When I first saw this recipe, I audibly gasped. I didn't realize people
loved egg yolk as much as I do and I miss it since going vegan. My husband
thought I was crazy (yolk isn't all that popular in the US). Well, I just
made it and it was fantastic! Just like I remember. And my husband loves
it, as well. I didn't have canola, so I used vegetable oil. And I toasted
and buttered Trader Joe's vegan brioche to dunk in the yolk...heaven. Thank
you thank you thank you for this recipe!
Reply
* Sam Turnbull says
November 17, 2022 at 4:40 pm
You're so welcome Emily! Thrilled you enjoyed it!
Reply
11. ELEANOR says
September 25, 2022 at 5:44 am
Fabulous. I've been meaning to make this for a while, but not had time. So
glad I made the effort on a lazy Sunday morning. Speedy to make, nice
consistency, great flavour. Will definitely make again. Thanks so much. So
often with internet recipes, one has to adjust amounts/seasonings...not
this one; it's perfect.
Reply
* Sam Turnbull says
October 06, 2022 at 12:01 pm
So happy you enjoyed it, Eleanor!
Reply
12. Catie says
September 04, 2022 at 10:18 am
Sam, You are a life saver once again! Sooooooo needed this for first and
now second pregnancy. Since apparently you shouldn't have dippy eggs while
pregnant due to salmonella risk, I made this a million times while pregnant
and doing it again. I get intense cravings for egg yolk or dippy eggs, and
runny egg sandwiches...lol. Thank you Thank you Thank you! Taste just like
egg yoke. nom nom nom nom!
Reply
* Sam Turnbull says
September 13, 2022 at 3:04 pm
Fantastic, so happy you loved it!
Reply
13. Dominique says
August 30, 2022 at 3:28 pm
Hi Sam ! This recipe is unbelievable ! Mine did turn into a more orange
colour so I have to work on it. I am also trying to cut down on salt and
oil so I will try it with smaller quantities but, wow ! It really tastes
and feels like egg yolk ! Thank you so much for this ! Now to try to
convince non vegan friends and families !
Reply
* Sam Turnbull says
September 02, 2022 at 3:51 pm
So happy you enjoyed it!! The color comes from the turmeric. Brands can
vary in color intensity, so you could just try to reduce the amount next
time. Hope that helps!
Reply
* Sharon Desfor says
December 14, 2022 at 4:28 pm
I make it with aquafaba in lieu of oil, #dominique, and it works
perfectly. But you really need the kala namak to get the egg flavor.
Wouldn't it be nice if someone just made no-salt edible sulphur powder
and we could salt to taste?
Reply
14. Hazel Thornicroft says
August 07, 2022 at 1:19 pm
That's crazy how close it is and how lovely it tastes! Thank you for this
recipe Sam!
Reply
* Sam Turnbull says
August 17, 2022 at 2:41 pm
You're welcome Hazel!
Reply
15. Linda says
July 31, 2022 at 12:03 pm
Sam,
I love it, fast, easy and soooo delicious, thank you.
Reply
* Sam Turnbull says
August 03, 2022 at 10:02 am
So happy you love it Linda!!
Reply
16. Nancy says
July 09, 2022 at 12:58 am
This vegan egg yolk is everything it promises to be. Sam, you are a
goddess! Thank you!
Reply
* Sam Turnbull says
July 20, 2022 at 9:10 am
Aww thank you!!
Reply
17. Jessica says
June 30, 2022 at 9:52 am
Quick, easy and soooooo delicious! Perfect for dipping toast.
Reply
* Sam Turnbull says
July 20, 2022 at 8:57 am
Yay! So happy you enjoyed!!
Reply
18. Anonymous says
June 28, 2022 at 11:00 am
I make this all the time now because it’s so easy and delicious!! I’ve
started to add in the kala namak at the end of the cooking process just to
avoid cooking off too much of the flavour, but it’s really great either
way. Perfect to dip toast into or to add in a runny “egg” sandwich. Thank
you for coming up with this one!
Reply
* Amanda says
July 16, 2022 at 1:33 pm
First time trying this I will say I am not vegan but have been swapping
vegetarian and vegan alternatives. I have never liked egg whites so I was
super intrigued by this recipe. I love it! My local health food store was
sold out of black salt so I used pink salt and will definitely be trying
the black salt version as soon as I can get my hands on some. Perfect
with some hearty whole grain brain on a rainy morning
Reply
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Social media shares are always welcome. Thank you!
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