Plant-Based Fried Egg
If you've ever thought that giving up eggs meant giving up one of the greatest breakfast foods of all time — this plant-based fried egg recipe is here to prove you completely wrong. Featuring a golden burstable vegan egg yolk and a crispy plant-based egg white, this recipe is so eerily similar to a real fried egg that even the most dedicated meat eaters at your table will do a double take. Whether you're fully plant-based, exploring vegan breakfast recipes, or simply looking for a healthier alternative to eggs — this is the recipe that changes everything.
Let's talk nutrition — because this is where this plant-based fried egg recipe truly sets itself apart. A single serving comes in at 6.4 grams of protein, which is actually more protein than a real large fried egg. More protein. No animal products. Thanks to the combination of Healthier Comforts' animal-free egg white protein and added pea protein, you're getting a complete, high quality protein source that rivals a real egg in every meaningful way. It also contains more B12 than a real fried egg, more calcium, lower fat — especially if you opt for the plant milk version of our egg yolk sauce — and absolutely zero cholesterol. Not less cholesterol. Zero. A real large fried egg contains nearly two thirds of your recommended daily cholesterol intake in a single serving. This recipe contains none.
The flavor secret is Kala Namak, also known as black salt — a mineral salt with a naturally sulfurous, eggy taste that makes this vegan fried egg taste so close to the real thing it's almost unsettling in the best possible way. Combined with our golden Plant-Based Egg Sauce and Healthier Comforts' animal-free egg white protein, every element of this recipe has been thoughtfully crafted to replicate the experience of a real fried egg as closely as possible.
Speaking of Healthier Comforts' animal-free egg white protein — it's worth noting just how remarkable this product truly is. It shares the exact same amino acid profile as a real egg white, making it one of the most complete plant-based protein sources available. It is so nutritionally similar to a real egg white that people with egg allergies should exercise caution and check with their doctor before consuming it. If you do not have an egg allergy though, this product is an absolute game changer and is a huge part of what makes this recipe so nutritionally impressive.
The vegan egg yolk in this recipe is created using a simple spherification technique — a Sodium Alginate bath that forms a thin gel membrane around the liquid yolk, creating a gorgeous golden sphere that bursts with flavor the moment you cut into it. It takes a little practice but once you get it, you'll be making batches and stocking your freezer so you're never more than a few minutes away from the most impressive plant-based breakfast you've ever made. Check out our full Plant-Based Egg Yolk recipe for a detailed step by step guide.
Better protein. More B12. More calcium. Lower fat. Zero cholesterol. And a flavor that will make you question everything you thought you knew about vegan cooking. This plant-based fried egg recipe is not a consolation prize for giving up eggs. It is a straight up upgrade.
Plant-Based Fried Egg
This Plant-Based Fried Egg has more protein than a real egg with zero cholesterol. Featuring a burstable vegan egg yolk and animal-free egg white. Easy, freezer-friendly, and unbelievably delicious.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 38 min
- Servings
- 1
Ingredients
Egg Yolk
Egg White
Instructions
Follow the steps to make the Plant-Based Egg Yolk for burstable yolks or alternatively you can make the Plant-Based Egg Sauce instead to spoon over the egg white for a less time consuming yolk.
In a bowl combine 1 tbsp Animal-Free Egg White Protein Powder, 1 tsp Glutinous Rice Flour, 1/2 tsp Pea Protein Powder, 1/8+ tsp Kala Namak (black salt) and 3 tbsp Water. Whisk to remove all clumps (it takes a while unfortunately).
Heat a non-stick pan to medium-low heat and add a tiny bit of oil of your choosing. Two separate options for the cooking the egg white include:
- Tilt the pan ever so slightly forward and pour the egg white mixture in while holding the pan tilted forward so the egg white doesn't go all over the pan, then carefully add the egg yolk before the white is fully set.
- Oil a circular ring mold and put that into the center of the pan. Holding firmly down on the molds handle pour the egg white mixture in. Before the white is fully set add the egg yolk and then remove from the mold.
With either option, let the white cook until your desired level of crispy-ness, usually around 2-3 minutes for me, then using a spatula slowly transfer the fried egg onto your desired serving method, may that be toast, a plate, or straight into your belly. Top with cracked pepper and enjoy while it's warm!
Nutrition (per serving)
- Calories
- 89 kcal
- Protein
- 6.4 g
- Carbs
- 4.5 g
- Fat
- 4.8 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 55.3 mg
Notes & Tips
- The Glutinous Rice Flour really makes the texture of this recipe so please don't substitute it! Without it the egg white is kind of chalky and doesn't have nearly as pleasant and egg-whitey of a texture.
- You can omit the Pea Protein Powder if you'd like, the egg will just contain 5g of protein instead of 6.4g. You can also substitute this with any unflavored plant protein powder of your choosing but it might alter the protein content of the recipe.
- Feel free to spoon a tablespoon of the Plant-Based Egg Sauce on the egg white after cooking, instead of the Egg Yolk for an easier, less time consuming egg yolk option.
- Really mix your egg white mixture to remove all the clumps!!
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