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.
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!
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.
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.
Can you make vegan egg yolk ahead of time and reheat?
Yes you can. Store in a sealed container in your fridge for up to 3-4 days and then reheat.
Bon Appetegan!
Sam Turnbull
Vegan Egg Yolk
My Notes:
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
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.
Nutrition
Bon appetegan!
Sam.
Wes says
I saw this and immediately had to try it. I was never really a fan of eggs until I got older...then I started a vegan diet almost two years ago. This was delicious, it tastes like egg yolk, but more importantly it feels like egg yolk in my mouth. I think the oil contributes to that a lot, so if you aren't on a low fat diet, I highly recommend that you use the oil.
Sam Turnbull says
Thrilled you love it so much Wes! And yes, the oil definitely contributes to the mouth feel 🙂
Mike says
I'm new to plant based eating and this just saved all of those recipes that call for a runny egg. I'll have to try it with the black salt, but I substituted ground mustard and it was awesome.
Sam Turnbull says
Glad you enjoyed! Wait until you try it with black salt, it will blow your mind!
Lisa says
Just made this again, but this time to top my ramen, along with a just egg patty, so YUM. Highly recommended!
Joy says
I can't believe I still find myself doubting Sam Turnbull. Not because she isn't amazing, and not because her recipes are divine. Because she is, and they are. But looking at this simple recipe, with its simple ingredients, and thinking there's nothing that can replicate a runny egg yolk...this is not going to work. And then it does. And it comes together and tastes more delicious (and sinful) than you could imagine, and have to refrain from drinking it. You'll spend the rest of your morning discussing all the ways you could use this dip (ie drizzled over a vegan burger....Mmmm). Thanks again and as always Sam!!!
Sam Turnbull says
Aww melt my heart. Thank you so much, Joy!
dawn says
is there any particular reason for using black salt?
Luke says
Makes the whole thing taste eggy, black salt contains some sulfur.
Edna says
Hey Dawn, the black salt give it the egg flavor and smell. Without it it won't taste like egg.
Laura says
My favorite weekend breakfast. I make this dipping sauce, without any oil, the tofu scramble from your recent cookbook, toast & sometimes Beyond breakfast sausages. It’s definitely a cheat meal but omg it’s delicious and rivals any American breakfast restaurant.
Clodagh Murphy says
I really can't believe how good this is. It is 7+ years since I've had an egg yoke, but for me this is the same. Looking forward to experimenting with it more, like using this instead of the usual liquid for tofu scramble. and dipping chips/frys in it. This is the first recipe I have made from your website , really looking forward to trying so many more. Happy tummy times ahead! Thanks Sam.
Helen says
This just didn't work for me. Gutted as it sounded amazing!
I followed the recipe, although used cornflour instead of cornstarch as it's all I had in but I'd read it's the same thing (plus 'cornstarch' seems harder to come by in the UK). The mixture didn't thicken at all and if anything became thinner and thinner, despite adding far more cornflour than the recipe suggests. It spent so long on the hob (15 mins) trying to thicken that by the time I gave up the black salt had lost it's eggy-ness and was just very salty, and the colour was brown rather than yellow. It didn't emulsify either and just looked very oily.
Any suggestions as to what I'm doing wrong please?
MJ says
Hi Helen,
I’m from the UK too. You need to get the Brown and Polson ‘Original Patent Cornflour’ from Tescos. Despite being confusingly also named cornflour, it’s actually corn starch (if you read the back, it tells you so in tiny writing). It works if you use that. The stuff labelled as corn flour in Tescos and other places won’t work. I found the Brown and Polson box next to the regular tescos corn flour. Good luck and hopefully you can find it too!
Anj says
I have a lot of other dietary restrictions as well - do you know if there’s anything I could sub for the nooch, like maybe a mix of garlic/onion powders? And would arrowroot work in place of cornstarch ?
Sara says
FRICKINFANTABULOUS! Thank you so much Sam!! For those of you who think it's too salty start with 1/4 teaspoon of Black Salt. That's all I need. I also only add 1/8 teaspoon of Turmeric as I just want the color and not the taste. It comes out looking and tasting like a real egg yolk 🙂
Cathleen says
I make this “dippy egg” every weekend for my husband and me. We both absolutely LOVE it! Recently purchased your new cookbook...once again, LOVE! Please keep sharing these great recipes!
Jean says
Your cookbook is by far my favourite and I just got the new one. I use your website as reference a lot, so I trust your knowledge. However, I won’t lie I was totally calling BS on this recipe... cornstarch, water and seasoning and it’s going to remind me of runny egg yolks? Not a chance. Well I just made it and I am legit shocked. It was delicious and super easy. I shall never doubt you again lol.
Sam Turnbull says
Are you sure you used black salt that is also called kala namak? It's what gives it it's eggy taste.
Melissa Khromets says
This recipe is amazing! Delicious and super quick and easy to make! I don't actually like eggs that much so I use regular salt instead of black salt, but it turns out great either way!
Sophie in Montreal says
This is the best invention since sliced bread... and what a nice pairing they make! In fact, I had it for breakfast just this morning. A great way to start the day.
Arthur says
Hi Sam,
Thanks for sharing this recipe! Very tasty and easy to make!
Jaimie says
This.was.AWESOME!
thank you for your brain!
Sam Turnbull says
Hahahah!!
Corrina Wilkison says
Omg it's a freaking drippy egg!!! I used only a tiny splash of oil and it still came out completely amazing. My new brekky go to!
Parie says
My kids love this and ask for it often. We pour it over our tofu scramble-topped toast. It makes such a delicious breakfast! Thanks
Cate says
Such a good idea! I'm going to try that.
Cate says
OMG! What can I say but THANK YOU, Sam! I've been following your recipes (you're my go-to gal for awesome dinners and sandwiches) But you really raised the bar with this one. I just learned I'm expecting and my only big craving is eggs. Dippy eggs, dippy eggs in a sandwich (the big craving), egg salad...eggs..eggs..eggs. Haven't had real eggs in at least 6 years. And this recipe was everything I remember about good dippy eggs (along with some cracked black pepper, of course 😉 I wish I would have gotten the Kala Namak a long time ago when I first saw this recipe. I didn't realize what I was missing out on. Even my husband was shocked, and he's in love with this recipe too! Thank you so much!
And to all the peeps who may be reading this...yes, you NEED the Kala Namak. You open it, and it smells like heavenly eggs and salt. It's a must!
Sam Turnbull says
Aww that's wonderful Cate!! Thrilled you enjoyed this so much 🙂
Rach says
OMFG I am a Toast Soilder fanatic and I made this for the first time today and im eating this 24/7 for the entirety of 2021! Thaankyou soo much for the BEST vegan version of egg yolk!
Sam Turnbull says
Bahahahahah! Love it. So happy you're a fan, Rach!
Mary says
I’ve been eyeing this recipe for a long time. Before going vegan (coming up on five years ago) an over easy (or sunny side up) egg on toast was my go-to for breakfast, lunch, dinner, snack ...any time. I loved the taste and the runny yolk. This is a perfect rendition of that. It was so simple to make, and satisfying to eat. Thank you for another great recipe! You’re always at the top of the list for recommendations on vegan blogs and cookbooks.
Mary says
Forgot to add the rating! Sorry. Five stars ⭐️ For sure.
Jess says
Simply incredible. Thank you for your receipe. I am amazed ! So good
Melissa Khromets says
Amazing recipe! Super easy to make and delicious!
Ryan says
My egg yolk came out like a brown colour. Any ideas?
Justine says
Would this be ve able to substitute the egg yolk sauce at Japanese restaurants? Theirs is a little firmer. Thanks in advance!
Sam Turnbull says
You can add more cornstarch to make it a bit firmer. Enjoy!
Karen NBvW says
Hi Sam, just recently found your site though been Veg. for 40 years & Vegan for almost 10...I haven't tried this yet & since 'dipping' toast in yolk was never a 'thing' w'me I'm not sure I ever will, though I was looking @ your towering B'fast Tofu S'which....? My though was to ask if you have ever tried Chickpea/Garbanzo Bean Flour for something like this. Finely ground G. Beans have so much protein/fiber in them & it's been my experience that the flour w'varying amounts of water works VERY well instead of eggs. Equal parts of each make a pancake batter consistence to which you can add the Kala Namak or not. This makes the best coating for things like Cauliflower Wings fried/baked & also a frittata that you add it to vegs you have sautéed then let it set up...perhaps putting it under broiler if it's thick for a bit. I would think you could do this dipping sauce with a higher amount of water & rest of the ingredients & end w'some fiber & extra protein! ????
Lynda Whittaker says
Synchronicitous! I just made cauliflower wings for supper last night with chickpea flour. As a long time vegan also, it has become my go to flour for batters, quiches and any eggy type dish. I am enjoying finding these new ideas and will be trying some of them this week.
Laurie A says
This is delicious and very close to real yolk. The only thing I would change is less salt and maybe a different addition than turmeric for the yellow colour? Mine looks yellowosh-brown and the turmeric flavour over-powers.
Melissa says
OMG This sauce is AMAZING...my kids were licking their plates! I will be drizzling it on my next batch of tofu scramble to take it next level. Thanks for a fabulous recipe!
Margo says
Is the black salt in the pieces or ground? Thanks.
Michelle says
hey! just wanted to let you know i literally have a shortcut on my home screen to your website cause i use your recipes so often lol! this one is a game changer i missed dipping my toast in runny egg so much 100000/10 thank you!!!! love all your recipes!
Natalie says
Hi,
I'm excited to try this! Can you use corn flour/meal instead of corn starch?
Gaurav says
Just made this using cornflour. Seems to work fine (and is yummy!)
Kathya says
This is amazing! I used to love egg yolks and have decided to give them up for good and now I can enjoy the again, without any animal getting hurt!!!! Just a question. Can you refrigerate this and eat it next day! Thanks a lot for the recipe!!!
Jules says
I have and it's great the next day. In fact I have used it over the course of 2 or 3 days. After that it seems to break down and gets kind of watery. Still tasty but not great texture.
CeaCea says
THIS RECIPE IS GENIUS! THANK U so much 4 this!!! I have 2 say! I just stumbled upon it & have become obsessed! I can say the yolk DOES taste like over easy eggs 4 those who liked it & miss it!!! Now I can have vegan egg breakfast sammiches --any time I want! My next challenge will b figuring out how 2 make these, freeze & serve as needed. Again, thank u 4 sharing your genius 2 the world, 4 the greater good!
Sam Turnbull says
Haha! Amazing! So happy you love it 🙂
Laura Ferejohn says
Is there a way to save this fantastic sauce for use over a couple of days?
CeaCea says
It lasts about a week in the fridge, I usually make a big batch 2 eat thru the week so u should b good.
Jill M Clark says
I know this is an older comment, but I think if you use sweet rice/mochi flour instead of cornstarch it might freeze ok. Cornstarch based sauces tends to separate/go thin when frozen or cooked too long : )
Brenda says
Thank you SO much for this recipe, Sam! This recipe is deeelicious, and I'm super delighted!
Like others, dipping breakfast things in egg yolk is one thing that's been difficult to give up in my quest to become 100% vegan.
So the first time, I made it 'exactly' as per your recipe, including even using the link you provided to order the same brand of black salt you use. What they shipped, however, had a different label and looked to be a different brand (pink label, and it says "Black Salt powder". And this first time, it was far too salty.
I decided to cut the salt in half, and it's been pretty much perfect. Even at half salt, there's still enough to give me yolk-like flavour and satisfaction. And I'm suspecting that if I try a different brand of black salt, I might need to adjust it up or down again. And that's okay.
So thanks again, Sam. You are my hero in in this vegan quest!
Christine says
I love this sauce! It's so savory and has the perfect texture. I like how you can adjust how "eggy" you want via the black salt. I eat this all the time with asparagus and toast. Thanks for the recipe 🙂
Sam Turnbull says
You're most welcome 🙂
Carrie Calkins says
My brain is so confused... in a good way. Very delicious! Breakfast is my least favorite meal, but I will definitely add this to my morning potatoes and broccoli.
Haha, reminds me of eating a grapple. an apple / grape cross breed, I was eating an apple but it tasted like a grape. Head tilting. Thank you!!!
Laure says
OMG. This is mind blowing! What a lovely breakfast I have just had.....It is because of receipes like this that I love being Vegan....Yum, Yum....And it does not take any longer than boiling an egg....I know myself, I will be obsessed by this taste for days.......Thank you for the recipe!!!
Sam Turnbull says
Haha! Amazing 🙂
Micaela says
I’ve been vegan for 3 years and the only thing I miss is egg yolk because I can’t a suitable replacement. That has changed today. I’m obsessed.
Sam Turnbull says
Haha! Awesome!
Deb says
I am not vegan, but I have an egg allergy. What a treat this was! It’s been so very long since I’ve eaten anything similar without wrenching pain in my gut. Was a very comforting breakfast during this time of staying at home. Thanks for sharing.
Sam Turnbull says
So happy you enjoyed it, Deb!
Karen Pearson says
I finally got black salt yesterday and made this for breakfast today. You knocked it out of the park! Like most people, I miss dipping my toast in runny yolk. When I tried it by itself I couldn't decide if it tasted like egg yolk, but on toast my brain didn't know the difference, like the person who said grapple. 🙂 Mind officially blown! My go-to breakfast is a quinoa and veggie bowl and I used to top it with a sunny-side-up egg. Mmmmm, I miss the runny yolk soaked into the quinoa. I can't wait to try it with this sauce.
Veronica says
Ok, this was ridiculously good and tasted so much like an egg yolk. Not quite the same but pretty darn close. Will make again and again! Thanks
Sam Turnbull says
So happy you enjoyed, Veronica 🙂
Gemma says
Wow i was so impressed by this it tastes like how i remember egg yolk. Thanks so much! What did you do withthe leftovers as I only used about 1/8th ifthat of it? Can i put it in the fridge?
Sam Turnbull says
Yes you can. It will congeal a bit, but you can reheat it and add a bit of water as needed to thin.
Sarah says
Is there an alternative to canola or vegetable oil? I like the sound of the recipe but those are awful for health. Yuck.
Sam Turnbull says
You can use any flavourless oil.
Jules says
Hi! I make this sauce a LOT. I love to dip my breakfast sammies in it and to pour it over my vegan Juevos Rancheros, and Shakshuka. And...so many things. It's so good and to me tastes just like the runny egg yolks I used to love.
Today, I tried making it w/ aquafaba in place of the oil, just to see if it would work. It does!!! My daughter (who also eats this sauce a lot) and I both were very happy w/ the outcome. Really could not taste the difference on my breakfast taco. So you can give that a try. I did 2 Tbsp just like the oil in the original recipe.
DJ says
Thank you! I've been wanting to try this but couldn't think of what to substitute for the oil. Aquafaba is genius! Thanks again!
Sarah says
Fantastic! I haven't tried the fried egg yet but the dipping sauce was so perfect for my sauteed shredded brussels sprouts which I used to have a poached egg with and have been missing that runny egg since going vegan. THANK YOU!
Sam Turnbull says
You're most welcome, Sarah 🙂
Louisa says
I’m keen to try this recipe. Is it possible to replace the oil with anything else? Veggie broth perhaps? Thanks!
Rachel says
I tried it with the oil the first time and it tasted great! Just like egg yolk. Second time I left the oil out completely and it tasted just the same to me. I think oil just makes the texture more egg yolky since egg yokes have all the fat of an egg, but really I didn't notice much of a difference at all.
Louisa says
Thanks so much
Catriona MacAuslan says
The black salt has been staring at me for 4 weeks! Sunday breakfast of grilled tomatoes and sweet potato cakes was just the right time. Yum! This sauce was so quick and easy AND very egg yolky. Only new to the world of vegan and trying to avoid prepared meals so sites like yours are my go to. Thanks for this recipe and all your other inspiration.
Sam Turnbull says
You're most welcome, Catriona!
Sam Turnbull says
Yes you can skip it or sub it. The oil adds to the richness so that it has a similar taste and mouthfeel as egg yolk, but it will still be yummy without it 🙂
Delia Fey says
I can't wait to try it out! I have black salt but have yet to use it. I never liked runny egg because of what it was but if this tastes good I'll try it knowing it's your recipe & it's vegan. I look forward to to trying your other recipes using the sauce too.
It's been awhile since I posted. I still read your blog and just lent your cookbook out to someone at my kids' daycare who wants to eat veg but thinks it's too hard since they live w/ meateaters. I encouraged her, telling her I've been non-dairy vegetarian for 20 years and know only 4 other vegetarians around here but I really enjoy it, it reversed my muscle disorder & I cannot imagine going back.
Keep up the awesomeness that you are, Sam!!
Delia Fey
Sam Turnbull says
Wow that's awesome Delia! Congrats! Thrilled you are enjoying my recipes so much 🙂
sally says
Well done for your runny egg recipe! I am so pleased to learn of this black salt. I haven't eaten egg for 40 years but occasionally fancy it. I liked your recipe as it was, but then tried to make a more 'hard boiled' version like this:
Approx 1tbl of your sauce mixed well with approx 2 level tbl of mashed potato. Add 2 drops of yellow food colouring to brighten,(optional) and approx one small garden peas worth of the black salt well mixed in, (which could be less, or more to taste.)
Spread on bread or crackers, add dash of black pepper, and cucumber or cress too if like. It became a pate texture and very tasty warm or cold. A little salty but I used to like plenty of salt on egg anyway.
Sam Turnbull says
Very cool!
Julia says
I wonder if this would be good stirred into or on top of scrambled tofu?
Byron says
Can confirm, it is. After pressing and crumbling it and then seasoning lightly w/garlic powder and nutritional yeast, I spooned about 3-4 tablespoons of this into the tofu and then marinated it overnight w/out adding any additional liquid. Flavor was spot-on, almost tasted exactly like scrambled eggs. Was at least the closest thing I'd had to them besides Just Egg.
Sam Turnbull says
I know many people have done just that 🙂
Huong Nguyen says
Hi Sam,
Thank you for your delicious vegan toast dipping sauce, that I try this morning. It’s really good, I like it very much.
I am happy to discover your website, your recipes are simple, fast and easy to make. Thank you again.
Huong
Sam Turnbull says
So happy you are enjoying my recipes, Huong 🙂
Eli says
Can you store it in the fridge and use again the next day?
Sam Turnbull says
Yes you can!
Eli says
yay! Thank you.
Lummox JR says
Perspective from a non-vegan looking for a quick and easy runny egg yolk experience: the texture is perfect but the flavor is way off. I think nutritional yeast is mostly to blame; IMO it's just not the right fit for this recipe. While it imparts a very savory flavor and has some of the right notes, in this application it also has an extremely off-putting overcooked cereal taste (which you can also smell while heating this mixture).
When I tried this, I subbed 6 drops yellow food coloring for turmeric because I hate it; otherwise everything else was basically as-is. 3/4 tsp. black salt was way too much, resulting in extreme sulfur flavor, so I cut that down to 1/4 tsp. on another try which I think was correct. (It's almost too subtle, but that's actually what you want in a good egg.) For the second attempt I also added 1/8 tsp. MSG, which improved the savory profile.
When I try this again I'm gonna play around with other options for the savory component. Since I'm not constrained to vegan options my first thought is to use grated Parmesan, because cured egg yolks have been compared to Parmesan in flavor. I'm not sure what a vegan alternative would be, although a mushroom powder could work if it doesn't darken the mixture too much; or a mild miso might be worth a try. Also I intend to bump up the MSG by a lot more; MSG was a big step in the right direction for sure, so I think I'll try 1/2 tsp. next time.
I definitely plan to revisit this one way or another, because now that the idea of an egg yolk toast dipping sauce is in my head I can't get it out.
LD says
How can you review a vegan recipe and suggest non-vegan changes? That's ridiculous.
KJ says
@LD... Not everyone utilizing a vegan website is full-on vegan (yet). Some people are looking for ways to move away from animal products and are unsure of how to do it, but reviews like Lummox JR's are helpful.
Cathy says
I agree I agree..
Cathy says
first post was to LD I totally agree with you.
Me says
Go Veggie make an amazing vegan parmesan. Adding MSG to anything is akin to slow suicide. So harmful and not recommended for any healthy diet.
Deanna says
Home run recipe! Even my struggling vegan husband liked it. Oddly, I had the black salt but had never used it before. It was perfect in the recipe. This is probably the fifth recipe of yours I have made and they all have been very good. I even made your sugar cookies this week for the holidays. Your recipes are making it super easy to stick to these healthier food choices, as I’ve switched to a plant based diet to heal my body and control blood sugar and crazy hormones. It’s working!! Thank you for your help on this journey!!!!!!!!
Sam Turnbull says
Aww you're most welcome, Deanna. And congratulations!! 🙂
Andrea Ball says
I have been a vegetarian for 32 years and a vegan for about 5 months. I was recently lamenting the thought of never having a runny egg yolk again and stumbled upon this recipe. It was absolutely delicious. I couldn’t believe the power of the black salt! I can’t wait to try your other recipes and have requested your cookbook for Christmas. Next step, vegan cheese. I had sworn off trying this again after two failed attempts with recipes from other websites, but I’m willing to give it one more go now that you have given me back my runny egg yolk. Thanks for making me feel like this can be a lifetime commitment.
Sam Turnbull says
Aww you're most welcome, Andrea, so happy you enjoy! I have several vegan cheese recipes and they are very popular so I hope you give them a try and love them!
Angela says
This is one of my favorite recipes from you, thank you so much for creating it! I added some extra-firm silken tofu to mine and it tasted and looked exactly like egg drop soup! Maybe an idea for a new recipe? =) Thanks again!
Sam Turnbull says
Amazing!
KATHLEEN A WALLACE says
Oh I forgot to add - I whirred everything (I used arrowroot vice cornstarch) in my blender, then simmered a bit to heat/thicken, stirring all the time.
Wendy says
I was just wondering if arrowroot would work instead of cornstarch. Or tapioca starch too?
Sam Turnbull says
absolutely!
Jen says
YES! The only thing I miss since I began my vegan journey 3 years ago are eggs! I thankfully stumbled onto this recipe and was so excited........until I realized I was out of cornstarch. So thankful to find my question about substituting arrowroot answered here already! Off I go to make what I hope to be your life changing recipe!
KATHLEEN A WALLACE says
I made this with a few subs - instead of oil, I used half a small avocado. I also added sea salt to taste and decreased the water to 3/4. It did turn slightly green but the taste was absolutely amazing. Thanks so much for this!
Sam Turnbull says
Glad you were able to make it your own 🙂
SoVie says
This is amazing! I just had it again for breakfast, and it's really delicious. I just tweak the recipe a little to add less liquid, otherwise it takes much longer than 5 minutes to thicken, and I make that half water, half plant-based milk for more nutrition. I also add the Kala Namak at the very end so that it retains all its flavor. Yum!
Sam Turnbull says
Glad you enjoy!
Melissa says
I recently found out I can't eat egg and was so sad mainly because I would miss this. I love eggs! I found your site through pinterest! This recipe is amazing! I love it. I even drizzled this on fried rice!
Sam Turnbull says
Thanks so much Melissa! Thrilled you enjoyed it so much. I have lots of other egg inspired recipes for you to try out as well 🙂
Tara says
I accidentally threw too much turmeric in mine. lol (was trying to 1/4 the recipe - I read one cup water and thoughts - this is wayyyy too much for one slice of toast! 1/4 of the recipe is enough for two slices - maybe give measurements for a smaller amount?) but man was this ever amazing! I grew up always having soft boiled eggs with toast so this really hit the spot!! I am really coming to trust all of your recipes because it's rare to find one that's not incredible. As usual, well done and thanks for the recipe.
Sam Turnbull says
Haha! Well, it must have been really really yellow! So glad you enjoyed it so much 🙂
Amanda says
Wow! Just enjoyed this for breakfast! It's genius! A runny yolk was always the best bit of the egg. I'm now thinking about a fried egg sandwich using tofu for the white and then spreading the dippy sauce on the bread. Thank you Sam. x
Sam Turnbull says
You're most welcome, Amanda! You can try my vegan breakfast sandwich recipe which uses this sauce if you like. Enjoy!
Beth says
Oh my god, this is yum!
I've whipped up a batch this morning to have as both breakfast and with a bibimbap at lunch, so delicious! X
Sam Turnbull says
Yay!! Thrilled you love it so much, Beth 🙂
L Ugone says
Do you think that I could make French toast with this ?
Sam Turnbull says
I wouldn't recommend it as this isn't designed to bind like an egg, it's just designed to taste like egg yolk. You can try my vegan French toast recipe here. 🙂
Diane Chandler says
Oh my!! This stuff is the bomb.com! We love it!! And you have to try it with a minor tweak - I subbed the 2 tablespoons of oil with 2 tablespoons of a runny tahini and after it thickened on the stove - I added 1 teaspoon of refined coconut oil. OMG! It’s pure egg yolk perfection!!!
Sam Turnbull says
So happy you enjoyed, Diane 🙂
Linda says
So delicious! Exceeded my expectations! (You are always doing that) I used avocado oil. So far, have used it on a vegan breakfast sandwich, and as a dip for whole wheat English muffin. Thanks for another great recipe! Linda
Sam Turnbull says
You're most welcome, Linda! Glad you enjoyed 🙂
Caroline says
Insanely good! I'm vegan just over two years, clearly remember how dippy eggs taste, followed your recipe exactly (but blitzed all the ingredients in the bullet then dumped in the pan) and BOOM! Less than 3 minutes it was served, 30 seconds later it was gone and I was told to whip up another batch stat by the fam!! Literally that fast and easy, no recipe adjusting needed, a permanent addition to my file! Thanks!
Sam Turnbull says
Haha! Amazing!! So happy you and your family loved it so much, Caroline 🙂
Raiana says
The taste is great, I just added some tapioca flour to make it all but thicker. This is one of my faves for breakfast!
Sam Turnbull says
Awesome! So happy you're a fan, Raiana 🙂
Amber says
Can this be used to make egg custard?
Sam Turnbull says
Hi Amber, this is a sauce that replicates the taste of an egg yolk, but it doesn't really work the same way as an egg yolk would in baking so I don't think it would work for this. I have a recipe for vegan creme brulee in my cookbook if that's similar to what you are looking for. Hope that helps!
Kelly Williams says
I am wondering how this will keep say in a lunch box. My son is obsessed with "dippy" eggs (he is vegetarian, I am vegan) but he is a very picky eater and trying to plan ahead for when he starts school this fall...
P.s. love your blog and Instagram:)
Sam Turnbull says
Thanks Kelly! The egg yolk will congeal as it cools so it might not be the best for a lunchbox. Enjoy!
Kathleen says
I'm pretty new to eating a plant based diet, so i had to try this. It was really good and the taste was eggcelent, but the oil didn't do it for me texture wise, which was okay and i still ate it. The next time i make this I'm going to add ground flax to the water instead of the oil. I may even try it with chia seeds 🙂
Also, the next day i had my vegetarian daughter try it and she said it tasted like chicken broth. I thought the thing after she said that, but i put it on toast and it tasted like yolk to me.
Sam Turnbull says
Welcome to your new plant-based lifestyle Kathleen! Not sure if you used it or not, but the black salt (kala namak) is key for the egg flavour 🙂
Krissay says
Hi there. I’ve tried making this twice and at first it looks like yellow yolk but then turns brown and reminds me of gravy lol. I used one tablespoon of oil instead of two and put it in the pot first. Is this where I’d be going wrong??. I followed everything else correctly. Im from New Zealand btw.
Sam Turnbull says
Hi Krissay, hmm that's odd I have never had that happen before. Do you think it's possible it got a bit burnt?
Krissay says
Hi. Umm I was thinking maybe it’s the black salt I used??. I bought it online and it’s black coloured. I think I might have been given the wrong type.
Ang says
Kala namak salt (black salt) is actually pink in color! Looks like you have the wrong salt!
Ashleigh says
I've been searching for black salt for about two years now, and over the weekend I finally managed to find it. I decided one of your recipes would be the perfect test for it, and settled on this one. Wow! It's incredible. It's been such a long time since I had eggs and this sauce is perfect. Your recipes never disappoint - even my non vegan family always enjoy them.
Thank you, Sam, please never leave us!
Sam Turnbull says
That's wonderful, Ashleigh!! So thrilled you enjoyed it so much!!
stacie mcwilliams says
did yours turn out ok, all I could taste was salt, I think ratio is really wrong, I added more water, cornflour, yeast, everything, as salt was horrendously too much, but egg flavour there
Sam Turnbull says
Hi Stacie, did you use kala namak, and not regular salt? Kala namack (black salt) is much milder in taste and not very salty, the strongest flavour is the eggy taste.
Ashley says
Can I use arrow root instead of corn starch?
Sam Turnbull says
Yep! Enjoy.
Jania says
Hi! Eggs is the only thing i was missing from being vegan.... and this is so amazing ! I loved it. Is it possible to make a bigger batch and freeze it in small portion and pop it in microwave when i need it ?
Sam Turnbull says
So thrilled you love it so much, Jania! I haven't tried that myself, but I imagine that would work just fine. If you give it a go, let us know how it turns out. Enjoy!
Ruth says
Jania, I have frozen left over Vegan Toast Dipping Sauce, taken it out the night before, and nuked it. It turned out fine!
Kimberly says
I haven't tried this yet, but am wondering how necessary the oil is, or if there's a whole food substitute, as I prefer not to use oil? I'll be trying this one way or the other. Thanks
Sam Turnbull says
Egg yolks are about 75% fat so mimic the taste and mouthfeel the oil is needed. But if you are ok with the egg yolk texture being a little off, then simply replace it with more water. Enjoy!
Onions Aren't the Only Things that Make Me Cry says
Hi Kimberly! Not sure if you'll see this as it's been a while since you commented, but there's an earlier comment someone left saying they substituted the oil with tahini and it turned out well. If I were to make this recipe, it's what I would use as well!
Marie-France says
I cannot wait to try this! Could I use potato starch instead of cornstarch? Also, I cannot eat soy or legumes, do you have a recipe for a “meaty” patty that I could make instead of using tofu?
Sam Turnbull says
Yes you can substitute potato starch, but make sure the egg sauce doesn't come to a boil. You could try my beet burgers. Enjoy!
Kathryn Gannon says
Why is everybody avoiding oil good oils are needed for your health.
linnie says
BY THE WAY Sam, your recipes are really wonderful!! I'm always referring people to you site. It's my favorite!!
Sam Turnbull says
Aww thank you so much! Thrilled you're enjoying it so much 🙂
Gretchen Baer says
Today is the 2nd time I have made this recipe. I was honestly blown away the first time I made it!! Im curious on the shelf life though. Should it be used right away or can I store the leftovers and re-heat as needed?
Sam Turnbull says
I prefer it use right away but you can store it in an air-tight container in the fridge for 2-3 days. It will thicken and congeal so you may have to add a bit more water to it and whisk well when reheating. Hope that helps!
Ken Saveth says
I LOVE the Vegan Fried Egg and Vegan Dipping Sauce. My only question is that the color of 4he sauce is off (not yellow enough). Is this just due ri the ingredients? Or. An I tweak it to get it more yellow.
Thanks for your time Sam.
Sam Turnbull says
So happy you enjoyed, Ken! Yes, that's just due to the ingredients as they can vary from brand to brand and even from harvest to harvest. The black salt should be pink and colour and provide almost no colour, and the yellow colour comes from the turmeric. Hope that helps!
Yesi says
Hey Sam!
Can't wait to try this but quick question:
Should the black salt be in powder form or like actual salt form?
Sam Turnbull says
The salt I use comes in a form like this one. So however you would refer to that 🙂
CHERYL G says
Thank you for this recipe Sam!
I have been experimenting with veganism for the last year. What I'm finding is: if I can find a good vegan replacement for something, I replace it. So I'm vegan-ish.
OMG this dipping sauce tastes at least as good (maybe better since it's not sticky) as a real egg yolk, and there's no worrying about the whites still being snotty. The ONLY tweak I had to make was add sea salt to taste before cooking. If you don't have black salt, I highly recommend getting it on Amazon - if you really like runny yolks like I do, it's absolutely necessary. It provides that distinctly eggy taste. If you don't like that eggy taste, just leave it out.
Sam Turnbull says
That's awesome, Cheryl! If you stick around my blog and cookbook, I'm sure you'll find that anything can be veganized and taste just as good, if not better than the original 🙂
Gabbi says
This recipe is just as good as everyone in the comments is saying..... you can make the sauce in the time it takes for the toast to pop up and it tastes AMAZING. I'd made my peace with not ever being able to have egg and soldiers again but this recipe has changed everything. Thanks Sam this site is amazing, you are so clever.
Sam Turnbull says
Aww thank you so much, Gabbi! So happy you enjoyed 🙂
Bella Amaya says
I made this for the first time for breakfast this morning. It was so good! I used to love over easy eggs before becoming Vegan. Thank you for sharing these super easy creative recipes Sam!
Sam Turnbull says
You're most welcome, Bella! So thrilled you enjoyed 🙂
Teresa Zwemer says
This recipe is nostalgia in a cup! The first bite brought me back to sitting at the bar in my childhood kitchen with my legs swinging back and forth, too short to reach the floor, waiting for my mom to finish my over-easy egg with toast so I could dip up the golden yolk.
I cannot express how delicious this recipe is. I serve mine with sprouted whole grain toast and my own version of tofu egg (Slice firm tofu into ¼ to ½ inch slices and sprinkle with the egg spice mixture on both sides. Spray a non-stick skillet with cooking spray and fry the ‘egg’ slices to your preferred level of crispness. Top with fresh cracked black pepper.
Egg Spice Mixture
1 teaspoon Indian black salt (available at Indian markets)
½ teaspoon smoked paprika
½ teaspoon turmeric
1 tablespoon nutritional yeast)
I like to dip the tofu egg into the last drops of the dipping sauce to make sure I don't miss out on any of the delightful sauce!
Thank you again!
Sam Turnbull says
Aww so thrilled you loved it so much, Teresa! I loved your story 🙂
Ruth says
Thanks Teresa Zwemer for sharing your Egg Spice Mixture recipe. I just tried it with the Vegan Toast Dipping Sauce, and it was amazing!
Cate says
Unfortunately it tasted too egg salty for me.
Too bad that you can't buy kala namak that doesn't taste salty - I just want the eggy flavour.
Sam Turnbull says
Hi Cate. You can always reduce the amount of kala namak to taste. Another good trick is next time just cook it a little longer which will reduce the salty taste.
Cate says
Thankyou for your reply Sam. I really love how you take the time to reply to everyone who may have a small complication making a recipe.
Sam Turnbull says
You're welcome! I always want to make sure my recipes work well for everyone so everyone can enjoy delicious vegan food 🙂
Singh says
Just AWESOME!
Sam Turnbull says
Thank you!!
Ruth says
Hi Sam! You are brilliant for figuring out how to create the tastiest part of a soft-boiled egg! I bought the black salt for the first time yesterday, and as soon as I opened the package I could smell the sulphury taste of eggs. I followed your recipe to the letter, and am so impressed how your recreated a "nostalgia food" for me, without the egg white, which I never cared for, or the bits of broken shell that always fell into the yolk!
This was my breakfast this morning, and it is so good!
I started eating whole food, plant based in December 2017, but often miss foods from before. I received your Fuss Free Vegan as a gift (that I requested!) and love how you've created so many delicious recipes. You make the best flavours that we miss, without harming any animals. I also love your website and your videos! You're so much fun to watch. I really appreciate that you are a fellow Canadian as well. Keep doing what you're doing! Thank you.
Sam Turnbull says
Aww wow, thank you so much, Ruth!! Thrilled you are enjoying all my content so much 🙂 Glad I could recreate something you missed. Let em know if you ever have any recipe requests 🙂
N says
OMG!!! I have lost count of the times I have made this so far!!! Just love it so much!!!!! Thank you, Sam 🙂 You're so awesome, lady!!!!! Love you!!!!!!!
Sam Turnbull says
Aww you're most welcome, N! Thrilled you love this recipe so much 🙂
Sadia says
I loved this! It tasted exactly like egg yolk, my only issue is whether it can be stored in the fridge for later use. When I put it in the fridge and tried to warm it up the next day it ended up turning dark brown. Any suggestions?
Sam Turnbull says
So thrilled you loved it Sadia! Yeah I always make it fresh since it only takes 5 minutes. If you reheat it with an added splash of water in a small pot on the stove it should refresh pretty well. Hope that helps!
Cassandra says
I am going to make this for breakfast tomorrow 🙂 just a couple silly questions..
1) Is it 66 calories for 1 serving or the full almost 1 cup? Lol I hate that I am asking that haha.
2) do you think you would be able to use this as a batter for breading and frying/baking things?!
Thanks, love you and your recipes 🙂
Sam Turnbull says
Hi Cassandra, the calories are for one serving. This recipe mimics the flavour of an egg yolk, but I don't believe would provide the same gooeyness that is needed for breading. Instead, I would recommend mixing ground chia or ground flax with water for breading. Hope that helps! 🙂
Lorraine Anderson says
I made this for the first time, had it with the soldiers of my childhood, then with carrot sticks , celery and cauliflower. My new plan is to use it in nachos, and/or lasagne. When newly plant based I looked at these recipes and thought "no". Now my fuss free vegan is full of extra recipes, comments, notes. I hope it will be a treasure trove for my granddaughter, although I may just have to buy her her own copy
Sam Turnbull says
Thrilled you are enjoying all of my recipes so much, Lorraine!!! 🙂
Bettüü says
Omg i love that dipping, every sunday with some toasts. And its so simple.
Sam Turnbull says
So happy you love it!
Bianca Luna says
AMAZING RECIPE! Honestly, I didn't realize how much I missed dipping my toast into egg yolks until I saw this recipe. Totally awakened the part of me that loved eggs before I went vegan. I just made this and its SO GOOD! I decided to use half water, half non-dairy milk to make it a bit "creamier" while still maintaining that translucent egg yolk look. And I upped the oil a little and it was absolutely perfect! Well done recipe!
Sam Turnbull says
That's so awesome, Bianca! So very happy you loved it so much 🙂
Tiffany Brooks says
Much to salty
Sam Turnbull says
Did you use kala namak (black salt)? It is way milder than table or sea salt.
Frances says
I made this just a few minutes ago with 1 teaspoon konjac flour instead of 1 tablespoon + 1 teaspoon cornstarch. It came out really thick but the flavor is so rich and egg-like. I'd certainly make this again, perhaps with less konjac flour. Can't wait to share it with my brother!
Sam Turnbull says
So happy you loved the flavour, Frances 🙂
Jess says
Omg Sam! This is so delicious! Thank you so much:) I've made stuff with the black salt before (so I had some) but this is the best! Yumyums.
Sam Turnbull says
Yay!! Thrilled you loved it so much, Jess 🙂
Sam says
I finally just made this after being reminded of the recipe. So yummy!!!!
I poured half of it through a tofu scramble and it is most excellent! 🙂
Sam Turnbull says
Amazing!! So happy you enjoyed it, Sam. (Great name by the way 😉 )
Skye says
I’m so excited to try this one! I always had dippy egg & soldiers, I called my toast soldiers, haha, when I was a kid, super cool I can do this again as a big kid!
Absolutely loving your blog!!
Sam Turnbull says
Thank you so much, Skye!! I hope you love the sauce when you try it 🙂
Jan says
Girl.
This right here has changed my life. It's sooooo good and spot on in taste, thank you so very much for sharing it.
It needs a Nobel prize.
Sam Turnbull says
Bahahaha! I don't know about that, but I sure am glad you love it so much 🙂
Yulca says
When I still ate eggs, I'd only have them cooked all the way through bc of fear of salmonella. This is a true game changer, SO GOOD! Can't wait to see omni hubby's face :-D. Also thinking about mixing this with some smashed chickpeas in a pan as a quick mock scrambled egg filled with protein. Thanks so much!
Sam Turnbull says
You're most welcome, Yulca!! So happy you can have eggs without the fear now! 🙂
linda Bucher says
Just made the vegan egg dipping sauce, it is delicious.
Sam Turnbull says
Yay!! So happy you enjoyed it, Linda 🙂
Georgina says
This is absolutely amazing!!! I have now had this twice in three days!!! What I miss most of all is granary bread toasted with spinach and a poached egg on top - now I can have it! As I type this I realise I have spinach in the fridge so this will be Sunday breakfast tomorrow! Thank you so much! I got an egg cup size portion and froze it and it came out great - just had to add a tiny bit of water when I heated it up again. I'm going to keep a few portions in the freezer for total emergencies - like when I have worked a 12 hour day which happens a lot - this will hit the spot perfectly! Thank you 🙂 x
Sam Turnbull says
You're most welcome. So happy you love it, Georgina!
Chandos K says
You've given me back a classic childhood favorite I never thought I could have again. Thank you!!!!!
Sam Turnbull says
You're most welcome, Chandos!!
Val says
I followed everything exactly, except that I didn't have cornstarch, so I used arrowroot powder (double your arrowroot to get the the cornstarch consistency) and it was amazing!! It was so amazing that I made it a second time. I had it with some vegan Benevolent Bacon the first time and as part of an egg sandwich using your tofu fried egg recipe the second time. I've been vegan for over 13 years, so for me it tasted very much like egg yolk, but the true test was in having my non-veg husband try it. It passed!! Thank you so much for creating this wonderful recipe. I've never missed meat but there have been moments when I've thought that it would be nice to have some vegan egg yolk with my vegan bacon, and now I can!! 😉
Sam Turnbull says
Aww that's wonderful, Val!! Thrilled you loved it so much 🙂
Zena cowell says
I love this dipping sauce.. I was wondering can you make this up n freeze in icecube trays and then defrosted at your Convenience? I know it's quick to make but as a busy mom with school runs I wondered if this would work?
Sam Turnbull says
So happy you love it, Zena! I have never tried freezing it, but looking at the ingredients I think it should work just fine. If you give it a try, let us know how it turns out for you 🙂
Mark says
Sitting here on a chilly Sunday morning looking for a vegan breakfast. Came across this and thought “this just seems crazy,,, I have to try it.
Had all the ingredients specifically the black salt that is the key.
Asked my wife if she wanted a “sample” as she was quite skeptical.
A second serving was needed as we polished off the entire batch with 12 grain toast . Wow!
Haven’t had dippy eggs for years and brought back memories of childhood having this regularly.
Sam Turnbull says
That's wonderful!! SO happy you tried it, Mark, and thrilled you both loved it so much. 🙂
Amber says
This was SO good - made it with arrowroot and it still came together well. Not as "eggy" tasting as I'd hoped but I think it's because I didn't have the black salt & used Himalayan pink; even so it was really tasty and I can only imagine the black salt will take it over the top; hoping to get some soon.
Also came up with an alternate use. I had left over sauce (which kept well in the fridge for about three days) but had my heart set on scrambled tofu this morning; so after cooking the tofu crumbles (with onions and some ground pepper) for a bit I dumped in the leftover sauce and stirred well. Voila! Instant scrambled eggs; the look was perfect, just like regular eggs scrambled with their yolks. So far it works as a dip, as a center yolk for fried tofu and now as part of scrambled - versatile and tasty...this one is a keeper.
Sam Turnbull says
Oh yes, black salt is key for the eggy taste! Love that idea of the scrambled eggs, I will have to try that! So happy you are enjoying the recipe so much 🙂
Mina says
Made this recipe awhile back and it tastes just like egg yolk! You have to have the kala namak for sure! It smells just like eggs and tastes just like eggs too. Would be really great for breakfast. Next time will just make a small batch because I had to throw away a lot of it.
Sam Turnbull says
Glad you enjoyed!
Lyndsey says
SERIOUSLY!!! This is amazing! I have been vegan for about a year and a half, and I have just recently started to crave breakfast, egg yolk, brunch, scrambled eggs, breakfast burritos, pretty much all egg related dishes. This is by far a top 10 life changing recipe! My 10 year old non vegan son and I are this like it was going out of style!
Your website is fabulous! Keep up the good work, I need some new ideas!
Thank you!!!
Sam Turnbull says
Hahaha love it!!! So thrilled you love the recipe so much, Lyndsey 🙂
Deborah says
Thanks so much for this recipe. I have made it many times and it is absolutely fabulous. Can’t live without it. Usually the recipe is enough for two greedy people (my husband and me) but today I ate the whole thing myself!!!
Sam Turnbull says
Hahaha love it!! So happy you enjoy it so much, Deborah 🙂
Diane says
This recipe is WOW! So addictive, the first time I made the full recipe and when the toasts were eaten, I drank the rest of the Dipping Sauce, and felt a tiny bit of shame (lying...)! So now I only make half 🙂 I had to give you a big THANKS for the best vegan tasting experience of the last 5 years. I was vegetarian for 23 years before becoming vegan 5 years ago, and although I never craved meat, the taste of egg yolk was always in the back of my mind. Now I only crave this Dipping Sauce and wake up dreaming of it!!!
Recipe Rating: 15 stars
Sam Turnbull says
Haha, wow that is so awesome, Diane! I'm so flattered you love this recipe so much!! Thank you for the wonderful review 🙂
Patty Henderson says
This is exactly what I was craving today, just perfect! I bought your book & use it all the time, as well as your other recipes. Thanks so much!
Sam Turnbull says
Wonderful! So happy to hear you are loving everything so much, Patty 🙂
Kimberly says
This is so creative and SO delicious! I haven’t had a runny yoke in about 30 years (vegan for two years now though) because eggs are ew!!! But this tastes scarily like I remember with no gross out factor!
Sam Turnbull says
Haha! So very happy you loved it, Kimberly!
Larry Ugone says
just tried you egg yolk sauce,fantastic! i made it with advacado oil, left out Turmeric which can not have with my medication, came out perfect and still was yellow! poured it over Ezekiel bread toast, started Vegan a year ago,after a nurse told me to change my diet to all plant base, so glad i did have lost 87 lbs since i was 472lbs, my doctor is very happy with me. Please continue with your great recipes,thanks God Bless!!!!!!!!!!!!!!!!
Sam Turnbull says
Oh wow that's so wonderful, Larry!! Congrats on all of your health successes. Thrilled you enjoyed the sauce 🙂
Julz says
Thank you for this recipe. I developed an egg yolk allergy 40'ish years ago, whites recently. The one thing I always missed was dunking toast in the yolks. Thank you.
P.S. when are you coming up with a new cookbook?
Sam Turnbull says
So happy you enjoy it, Julz!! Haha, nothing in the works...yet... 😉
Kristal says
This was very tasty! It even dribbles Dow. Your chin and dries on your shirt the same!
Thank you for all that you do!!
Sam Turnbull says
Hahahaha! I love that description. You're welcome, Kristal 🙂
Deborah says
Hahaha ! I ALWAYS get a drip on my shirt!!!
Norah says
I am going to make this (when I find some Black Salt) For my Daughter who is Anaphylactic to Eggs. Thanks so much I love finding things like this that make such a difference to our lives. Orgran have a product called vegan egg, which meant she could have omelettes and scrambled egg, (Made from chick peas) tasted nothing like either but for someone who had never been able to have such things it opens up a whole new world. 🙂
Sam Turnbull says
That's great, Norah! I've had the vegan egg and agree it tastes nothing like egg. This sauce on the other hand is quite egg-like!
Norah says
🙂 Still on the hunt for the black salt, will find an Indian shop tomorrow. Then try making it. Thanks again Sam
Julz says
You can get black salt on Amazon.
Stephanie says
Um, wow. I was skeptical, because I never really liked eggs before going vegan, and I HATED fried/sunny side up/over easy type eggs with runny yolks. BUT, for some bizarre reason, I was craving something eggy, and I remembered seeing this recipe a while back. So I made up the dipping sauce plus a tofu fried "egg," put it altogether, and - YUM. I love black salt, but normally only use it for tofu scrambles. Now I've got a new recipe for it! Thanks for all your creative recipes, Sam!
Sam Turnbull says
Haha, awesome. Thrilled you enjoyed it so much, Stephanie!!
Claudia Webster says
This is incredible!! Finally made it yesterday when I was hungover and demolished the entire batch myself with a very generous serving of bread.
Made again today without oil and was just as good, ate the entire bowl again and considering making more. Over a year vegan and eggs were the only thing I'd really missed so this has made me so happy! Thank you!
Sam Turnbull says
Haha love that!! So very happy you enjoyed it so much, Claudia, and I hope it helped your hangover a little!
Danie Goodrich says
Did you add anything in. In pla e of the oil?
Julie says
THANK YOU, THANK YOU, THANK YOU for this amazing recipe. I have made this 3xs in a week. It is delicious and crave-worthy. 🙂
Sam Turnbull says
That's awesome!!! So happy you are loving it so much, Julie 🙂
Danielle says
Thank you so much for publishing this recipe. I went vegan first and foremost for the animals so my taste buds weren't so gung ho about giving up my daily eggs. I have been deeply missing eggs for over a year now and thanks to your recipe I feel complete again. This sauce is so amazing, Thank you!
Sam Turnbull says
Wow that's so wonderful, Danielle!! So incredibly happy that you feel complete again and don't have to miss anything as a vegan 🙂
Johanna B. says
I hope my comment doesn't show up twice now but in my browser I can't see my initial one. Can this sauce be made in advance and reheated or should it always be made fresh?
Sam Turnbull says
I only see it once so you are good to go! I think it's best made fresh and since it takes only 5 minutes to make, it's quick too. When chilled this sauce congeals like an egg yolk so you could heat it up again but you made need to whisk in more water to taste. Enjoy!
Laura Lee says
Forgot to mention that black salt does seem to lose its wonderful flavor when heated. So when I make this recipe and others I always add it after the cooking processes.
Sam Turnbull says
That's wonderful, Laura! Thrilled you enjoyed this recipe so much and that you can now have your egg in a hole again 🙂
Laura Lee says
You're a genius! This egg dipping sauce is fantastic! When I was a vegetarian I use to make what was called Egg In The Hole. It was like this recipe except you added the egg into a whole you put in a piece of toast and then you pan fried it. It was one of the things that I missed having the most when I became vegan. Thanks for bring it back into my life!
Beth says
This breakfast sauce is amazing!! I used to love dipping my toast in the yoke, now vegan, eggs are repulsive to me!! Everyone in my family loved this sauce even my omni family members!! This made the tofu scramble much better too!! Such a simple recipe! Thanks for sharing!!
Sam Turnbull says
That's awesome!! Thrilled everyone enjoyed it, Beth. 😀
Andy says
I just made this, and wow! It's amaxing!
It took me right back to having boiled egg and soldiers as a kid in England - toast cut into thin strips like that is known as soldiers over there!
Sam Turnbull says
That's wonderful, Andy! Thrilled you enjoyed it so much. Thanks for the comment!
Joelle says
Sam, this tastes just like egg yolks! I love that it’s super simple to make for a quick breakfast but it would take a weekend breakfast to a whole other level. I can’t wait to try it with fried tofu and hash browns. ⭐️⭐️⭐️⭐️⭐️
Sam Turnbull says
Awesome!! Thrilled you love it so much, Joelle 🙂
Delia says
Sounds interesting. I never did like runny eggs but if it is a tasty savory sauce I will make it one day in the near future because I do have some black salt!
Have you ever thought of doing meal plans? I just saw one on MealVista and they have a way of letting any recipe maker make and sell meal plans and they are adjustable for the number of servings...
I have been on the look out for gluten free, vegan meal plans that are not fussy and that hopefully my kids would like. The world needs you to use your recipe genius to make meal plans for us!! I love your recipes and they are so 'approachable' if that makes sense where so many others are complicated and inspire groans at the complexity that I haven't found any that I like. But I think a plan with your recipes would be awesome!!!
I miss your blog as I had to unsubscribe for my work email and have to put it on my personal email and don't get to check it often enough.
I miss the Sam sunshine!
Delia
Sam Turnbull says
My original response to this comment got deleted, but I just wanted to say again thank you so much for your kind words, Delia 🙂
Lisa Joann Beesley says
Holy moly, this tastes exactly like egg yolks!! How did you come up with this witchcraft?!? So easy to make and such instant gratification from things that I almost always have stocked in my pantry. This recipe is getting printed out and put on the fridge, I need to have it front and center for weekend mornings!! I can't wait to make this again for my non-vegan friends and family and see if they also think it tastes exactly like egg yolks!
Sam Turnbull says
Hahahaha! Love it so much!!!! Thank you, Lisa 😀
Brenda says
Oh my!! This is amazing!! Has a little greenish hint to it - but who cares. I had to use sunflower oil as I thats all i have aside from olive oil so maybe thats it. Lol. Definitely gonna try and make some tofu egg whites to serve with this and toast to my hubby. I think his mind will be blown! Thanks!! The missing link to vegan eggs. ☺️
Sam Turnbull says
Thrilled you enjoyed it so much, Brenda!! 😀
Tina says
Mine didn't really taste like egg yolk idk why.
Srivani says
Did you use black salt?
Sam Turnbull says
Did you use black salt (kala namak)? If you have the correct stalt it should smell and taste like eggs, that's where the eggy flavour comes from.
Karen says
This egg yolk is EPIC!!!!! You can eat four portions at once, right?
⭐️⭐️⭐️⭐️⭐️⭐️⭐️ I’m am going to incorporate this recipe with some potatoes , green onions, sliced radishes, mustard, maybe some minced dill pickles....voila there might be a new potato salad. Yum! Thanks, Sam!!!! You continue to keep me on my whole plant food lifestyle!
Sam Turnbull says
Hahahaha! So happy you enjoyed it so much, Karen! 😀
Lynda says
This sauce really should come with a warning! It's so addictive, I had just finished making vegan breakfast sausages and couldn't stop dipping them in the sauce. Now there aren't any sausages left for the weekend. Ha ha!
Sam Turnbull says
Bahahaha! Love it!!! Yay! Thrilled you enjoyed it so much, Lynda 🙂
Leigh Vallejo says
YES!!! This is amazing!!!! I made this morning and reheated at work. The appearance was not as pretty but the taste!!! I could eat with a straw.
p.s. - I agree about the egg drop soup
Sam Turnbull says
Yay!! Thrilled you loved it so much, Leigh 🙂
Emma O'connor says
Tasted lovely! But went green! So weird! I used kala namak black salt, I've used that one for scrambled tofu and that worked out fine
Sam Turnbull says
That is weird! The yellow colour comes from turmeric. Is it possible that somehow your turmeric is more on the green side?
Emma O'Connor says
Ooooh maybe!! I'll try without the next time I make it 😀
Harriette Brown says
What did you cook it in. Aluminum pots will do that
Nancy Curott says
Hi Sam!! I bought your book and can't thank you enough for having wonderful, easy recipes that don't take a chunk of time out of your day and are delicious!! I tried making the vegan toast dipping sauce and it never thickened. I do live at about 6700 ft. and was wondering if that might have anything to do with it? I was under the assumption that only baked goods were affected by the altitude.
Keep churning out those wonderful recipes!
Sam Turnbull says
Thank you Nancy! So happy you are enjoying the book 🙂 As for your sauce, it's the cornstarch that thickens the sauce. Did you make sure to dissolve the cornstarch in the cold water first before cooking it? Then you just cook it for about 3 - 5 minutes and the sauce will thicken. I'm not knowledgeable in high altitude cooking I'm afraid so I can't be of much help there. Hope that helps a little 🙂
Nancy says
Definitely dissolved the cornstarch in cold water. We bought new cornstarch in case that was the issue.
Thanks for getting back so quickly!!
Sam Turnbull says
That's bizarre! Then I would just try adding more cornstarch. You can mix extra cornstarch in a small glass in a bit of cold water then pour it into the hot sauce while whisking.
Kathy says
Loved the sauce, I had to add 2-1/2 tbsp corn starch to have it thicken to took consistency BUT I wouldn't even care if it was watery lol,,
Sam Turnbull says
Haha,happy you loved it!
Laura says
I just polished off 5 slices of toast with your vegan toast dipping sauce. Loved it! I think I got a little overzealous with the black salt on my first try so it came out a bit salty. I add a little lemon juice and it fixed the problem. After searching my grocery store, Sprouts, whole foods, and an International Food Store, I finally was able to find Himalayan black salt 22 oz in a glass jug at Big Lots for $3
Sam Turnbull says
Haha! Awesome, so very happy you enjoyed it so much, Laura 🙂
Kendra says
So I am not totally vegan (yet) and eggs are one of my big vices. That being said, I don't even dip my toast in real eggs but I LOVED this recipe! I just about drank the dipping sauce it was so good! It's already been said a bunch in the comments but bravo to you for being able to convert any recipe to a vegan alternative and have it taste so scrumptious! This is a huge game changer for me since I love my eggs runny and this is a PERFECT substitute for that. Thank you for being so brilliant and sharing such amazing creations with us <3
PS-Absolutely loving your cookbook! I consistently bring your baked goods to work and they are always a huge hit. I have directed everyone I know at your website and book whenever they taste your wonderful recipes =D
Sam Turnbull says
Thank you so much, Kendra!! Haha, thrilled you loved the recipe so much. I have so much fun experimenting and coming up with recipes like this. It makes me so happy when the recipe is enjoyed so much, and even better when it helps people eat fewer animal products! So very happy you are loving my cookbook as well! 😀
Carol says
Delicious, so easy to make,just concerned about eating that much oil,can I eliminate oil or cut in half?
Sam Turnbull says
The oil adds the richness that egg yolks have (egg yolks are mostly fat), but the recipe will still work without it, so you can reduce to taste. Enjoy!
VeggieTater says
I never have oil in the house so didn't use any, but it was still awesome, Thanks Sam definitely a keeper! Have you ever experimented with glucomannan (konjac root powder)? I used it instead of oil because it helps give body similar to oil in dressings and sauces. It's really versatile too... it thickens hot or cold liquids, (you have to mix it into cool liquid before heating tho or it clumps) it can act as an emulsifier, a jellifier similar to agar, add it to smoothies, just tons of uses and I'm always finding new ones. It is a natural product that is totally vegan, calorie free, odor and taste free, and is actually good for you because it has an especially beneficial fiber content, so is often sold in gel-caps as a dietary supplement to increase fiber. It's also supposed to make you feel. full but I would never notice since I don't think my "full" works! Its a bit pricey and not easy to find, I get mine from Nuts.com. (Free plug, no association) Oh yeah, it is also the main ingredient in those kind of slippery non-caloric shirataki or "Miracle Noodles" too! Fun stuff, I always hear that going vegan is so hard, for me it has actually been a fun inspiration to branch out and expand my horizons! I guess it's all about perspective!
Sam Turnbull says
Sounds very interesting! Never heard of it, I will have to check it out. I totally agree with you, I thought being vegan would be hard, but I don't think I've ever had a more varied diet!
Emrybo says
Wow wow wow. This is a brunch game changer!
I salted to taste after reading a couple reviews. Came out just perfect. This recipe is so simple and easy to make. I can't wait to put this on everything!
I really can't say enough good things about this recipe. My husband and I haven't stopped talking about how delicious our avocado and tomato toast was this morning. THANK YOU!
Sam Turnbull says
Yay!!! Thrilled you loved it so much. 😀
Masha says
I just made it in an egg tofu slice like your other recipie suggested. It's pretty good. I ate it before I even made it to the table....but it kept reminding me if egg drop soup. It even looks like a thicker version of it. I'm thinking of taking the remainder of the sauce and making it into that soup. Adding some veggie broth, corn, soy sauce.....what else? Thoughts?
Sam Turnbull says
Hi Marsha, glad you enjoyed it. Egg drop soup, interesting idea! I will have to toy around with that one.
VeggieTater says
I've made it before using maybe a 1/2 cup of crumbled dried yuba sheet (also called tofu skin,, found in any Asian market ...t I like because it gives that thready-eggy look and feel) Soak it overnight in a small amount of hot water to cover, laced generously with black salt...(it should be pretty salty as it is like a marinade) Next day just add the whole soak to a pot, then dilute to taste with water, then add in your favorite broth, a dash or turmeric for color, and bring it to a boil. Cook on med for 10-15 minutes or so,to soften. the yuba. (Totally optional but next I like to add in a bit of onions, garlic, mushrooms, bean sprouts, some greens or whatever is on hand, or sounds good, then cook them to desired doneness). Last step is to dissolve an appropriate amount of cornstarch into a small amount of water, then stir it into the boiling soup until it thickens. Sorry I don't have measures, but I always just wing it.. I actually like this far better than my failed attempts at the "genuine" fat and cholesterol bomb. . .
Maria Bean says
Thanks for the idea! I've never heard of this Yuba sheet/tofu skin......I was just at the Asian market today so probably won't be going back for a while.... I'll have to try to remember to look for it next time.
I did try making the soup just using the remainder of the yolk sauce and silken tofu, broth and corn......it didn't work. I ate it anyway but most of it got thrown out since no one else would eat it.
Sam Turnbull says
Interesting! I will have to give it a try sometime 🙂
Mary Potter says
I don’t know what just happened, but it was like I was transported to 3 weeks ago when I wasn’t rocking the vegan lifestyle and was dipping my toast in my eggs. I remember what eggs taste like, and this is about as close as you can get. I am seriously amazed. No, really. I am going to make this again, and poor it over my hashbrowns because I have been missing my eggs and potatoes. THANK YOU SAM!!!
Sam Turnbull says
Amazing!!! Thrilled that you enjoyed it so much, Mary! I'm a strong believer that anything can be veganized and taste just as good (if not better) than the original dish, and here's the proof. Congrats on your new veganism! Let me know if you ever have any questions or need any support 🙂
Carmelina says
Omg! Made this tonight and it was amazing!! Black salt will be a staple in my kitchen!!
Sam Turnbull says
Right!? It's such a cool trick! Thrilled you loved it so much, Carmelina 🙂
Darin says
Found it too strong of an egg/salt taste for me. I know, its suppose to be egg replacement but for me, the taste was too intense and overwhelmed my tofu and toast. would you suggest less black salt, more nutritional yeast for a less intense taste?
Still, pretty impressive replacement recipe.
Sam Turnbull says
Yes you can always reduce salt and add to taste. Enjoy!
Lauren Vaught says
Made tofu scrambled 'eggs' and the runny yolk sauce. Terrific recipe and I left out the oil as I'm WFPB, oil-free! The oil isn't necessary and adds way too many calories. The kala namak is magic for imparting the 'eggy' flavor. Thanks for the recipe Sam!
Sam Turnbull says
So happy you enjoyed it, Lauren 🙂
Deb says
This is fabulous. Tricked my omni husband!!! I also used this to make savoury cheese and egg Brittany pancakes with sarrasin flour). Delicious! After 3 years vegan so no eggs this was just as good as I remember egg yolks. Thanks so much!
Sam Turnbull says
Wonderful! Thrilled you loved it so much, Deb 🙂
Miriam says
Hello! This looks amazing - do you think if I substituted chickpea flour for the cornstarch it might taste even more eggy?
Miriam Schiro says
Wow I didn't know chickpea flour is another substitute for cornstarch. Good to know.
Miriam Schiro says
So I made this exactly like the instructions said and the sauce came out looking like the color of spinach. Can someone tell me why? Also was too salty the amount of salt they asked to put.
And now on a positive note I was amazed at how much it tasted like the real thing so much so I'm not going to make this again. I'm serious smh. You ate amazing to figure this out. WOW! Carnist have literally no excuse because this is proof that ANYTHING can be veganized. For the real and it made me feel so guilty simply because it tasted so much like the animal sunny side up it reminded me how i used to naively contribute to animal cruelty.
Sam Turnbull says
Miriam, unfortunately, you didn't follow the instructions exactly as you said you used black lava sea salt in another comment you wrote. It is not at all the same thing as kala namak black salt. Kala namak, although called black salt, is actually a very light pink. It's less salty than traditional salt and will not add any colour to a recipe. This is why your recipe turned out the wrong colour and too salty. I hope you try it with kala namak and you will enjoy it much more.
Sam Turnbull says
It tastes pretty crazy eggy as is! I would give it a try as written before experimenting further. I am very happy with the recipe I wrote 🙂
Nova Brilliant-Smith says
Needed some comfort food this morning and this with toasted sourdough bread was just the thing! Super yummy! Thanks, Sam.
Sam Turnbull says
You're most welcome 🙂
Angela says
Hmm... I don’t know why, but my yolk came out crazy salty! So salty that in my next attempt, I’ll cut down the black salt to 1/4 teaspoon. The texture was great, and I love that the ingredients are simple (didn’t feel bad about throwing out this batch because it’s really just water and corn starch!). I’m determined to get this right because my yolk cravings are bad, and I’m spending wayyyy too much money eating brunch at vegan restaurants just to order runny vegan eggs! So next time- less salt and maybe be more nooch. Thanks for this recipe kick-start 🙂
Sam Turnbull says
Hi Angela! Did you use regular salt instead of black salt (kala namak)? Black salt is milder and won't be as salty. I hope you enjoy it more next time.
Angela says
I definitely used black salt (it's staple in my house!) But mine is a super, super fine grind, so maybe that's what happened? In any case, I haven't given up on this! Will be trying again tomorrow to mix with my hash browns!
Sam Turnbull says
Yes maybe! Just add salt to taste next time. 🙂
Miriam Schiro says
I didn't have kala namak but had black lava sea salt and used that instead. Could that be the reason why my sauce came out the color of spinach?
Sam Turnbull says
Miriam, yes, black lava sea salt is not at all the same thing as kala namak black salt. Kala namak, although called black salt, is actually a very light pink. It's less salty than traditional salt and will not add any colour to a recipe.
Miriam Schiro says
You're rightThat's what I said too. Was super salty. Since you already made this maybe u can help me out. I made this and it came out the color of spinach was disappointed about that. Can u please tell me what mightve caused that dark green color?
Sam Turnbull says
Black lava sea salt (which you said you used) is not at all the same thing as kala namak black salt. Kala namak, although called black salt, is actually a very light pink. It's less salty than traditional salt and will not add any colour to a recipe. The black lava sea salt you used will make the sauce the wrong colour for sure.
Jeannie says
Wow. This is delicious with some toast. It tastes so much like egg yolk. Amazing. Now to make the breakfast sandwich...... Thank you.
Sam Turnbull says
So happy you love it, Jeannie! 😀
Mari says
I must admit that the thought of going vegan had been kicking around in my brain for some time, when I discovered your blog, last year. The thought of no eggs was not something I wanted to face, but I have since found substitutes that I liked. Then I found this recipe. You have done it again! This is so good that I will never think of eggs and want them. When a craving still hits, I can make this. Soooo good. Your cookbook is excellent. I have been enjoying it and your wonderful recipes. Thank you so much for helping me to get where I needed to go.
Sam Turnbull says
Oh that's so amazing! Thrilled this has solved your cravings, Mari! Let me know if ever have any other recipe requests 🙂
Lori says
I am making this to dip and smother a potato burrito!!! Can’t wait,
Sam Turnbull says
Oh yum!! Breakfast burrito of champions!
Isabelle says
Sam, I am in love with you! I am SO going to order your book.
My sauce ended up brownish in color, not really yellow, but the taste is brilliant. 🙂
Sam Turnbull says
Haha, thank you, Isabelle!! The yellow colour comes from the tumeric so the tumeric you used was probably slightly more on the brown side. I hope you love the book 🙂
Deb says
Mine too, too much turmeric perhaps?
Kansas says
I used to love the runny yolk of a poached egg on a benedict and this tastes just like that.
I used arrowroot because I didn't have cornstartch and it worked great. I can't wait to try it on a tofu benedict.
This is amazing! Thank you, Sam!
Sam Turnbull says
You're most welcome, Kansas! So very happy you loved it so much 😀
Ann Lane says
This is seriously a game changer for the former egg fan! I can not believe how amazing this is. So easy and it tastes JUST LIKE EGGS! Your are a frickin genius!
Sam Turnbull says
Hahaha! Awesome!!! Thanks so much, Ann! Great to hear that it tastes just like eggs too. Now I know 🙂
Brenna says
I just tried this! So yummy! I used to love having a runny egg with pancakes before I have up eggs. This recipe is spot on. I didn't have any black salt so I just used regular and it was still delicious! Thanks for all your awesome recipes. It makes being vegan so much more fun!
Sam Turnbull says
Wonderful! So very happy you loved it so much, Brenna 🙂
Ren says
OK. I made this recipe, not because I miss the taste of egg yolks but because I was way too intrigued.. and well it tasted exactly like it! A bit too similar, actually. haha! I made a second batch to go in a sandwich and did more nutritional yeast and less black salt, yummm. Thanks for this amazing recipe Sam, you're a genius x
Sam Turnbull says
Hahaha! That's awesome! So happy you enjoyed it, Ren 🙂
Jen E says
I love black salt! It is so good on tomatoes and tofu! This sauce is way quicker than another one I normally use so I love this one! Thank you!
Sam Turnbull says
You're welcome, Jen! 🙂
Wendy says
I man dying to try this but I can’t find black salt anywhere! I live in Ontario.
Wendy says
Whoops, I didn’t proof read that, sorry!
Sam Turnbull says
Hi Wendy, I'm in Ontario too. You should be able to find it at any Indian or Asian grocery store (it's often called kala namak) or you can order it on amazon here.
Wendy says
Thank you!!! I was wandering around in health food stores and gourmet shops.
Sam Turnbull says
Ah yes, they won't likely have it. For help in the future, I have some tips about vegan pantry staples here. I hope you love the dipping sauce!
Hazel says
This stuff is so good! I made some for your vegan breakfast sandwich and I'm now addicted to it!! Only negative is now I eat a ton of bread to sop it all up lol! Thank you for this recipe!!! (If anyone is curious, I used sunflower oil because it's my favorite and I think it's the best combo here.)
Sam Turnbull says
Yay!! So happy you love it so much, Hazel! I know you pain, you should have seen how much bread I went through when I developing this recipe, hahaha!
Sarah says
A new favourite! It's been a long time since I've had eggs, but couldn't resist testing this out. My husband stole a piece and was won over instantly. It is SOOOOO delicious! Just saw that you came up with a breakfast tofu sandwich using the sauce, so we are going to make "breakfast for dinner" this week! YUM!!! Thank you again for another amazing recipe!
Sam Turnbull says
Haha! Love it! So very happy and you and your husband enjoyed it so much!
Ginny says
Very tasty! Mine didn't seem to want to thicken even a little bit, so after 10 minutes of whisking, I took it off the heat and then it thickened from water to runny-egg yolk style.
Sam Turnbull says
Glad you enjoyed it, Ginny! This sauce will become only slightly thickened, similar to the texture of a runny egg yolk, and it will continue to thicken more as it cools.
Kim says
Made this for breakfast yesterday and it was a slam dunk! Perfect. I could have eaten the whole batch myself but had to share. Next time I'll fry up some hash browns to go with it...
Thanks again for another winner!
Sam Turnbull says
Yay!!! So happy you loved it so much, Kim 😀
Irene Binyon says
The only thing I miss about being vegan and this is the truth, is dipping toast in egg yolk. Can't believe you fixed me up. I'm going to the store tomorrow. I am making the tofu scramble eggs from your cookbook tomorrow but dipping toast, holy smokes can't wait!
I LOVE your cookbook. Everything is so tasty and easy to make. I am a widow and cooking for one isn't much fun. I either halve the recipes or make the whole recipe and freeze what I don't eat. Let me tell you, your cookbook has made my life so much easier. I take the cookbook to the store, sit down and have a glass of tea, decide what I want to make. Put the list on my phone and then go shopping. It's really a fun outing. We are fortunate to be loaded with gorgeous grocery stores in my little town. (We can even purchase a glass of wine at a couple of our grocery stores to take while shopping. Come visit our little town. It's grocery store mecca.)
Thanks!
P.S. I am not a dough person but your pizza crust recipe turned out great and then one can make pizza pockets. What a treat!
Sam Turnbull says
Aww that's wonderful, Irene! So thrilled you are loving all the recipes so much, and even happier that I was able to fulfil the one thing you missed as a vegan!! I hope you love the dipping sauce. I just served it to my parents the other day, and as omnivores, they were blown away, so I am sure you will love it too. Wine while you shop!? That sounds like dangerously fun!! I should visit! Haha.
Sharon says
Ive been following you on Pinterest and my sister got me your book. i have to say that you make Vegan eating/cooking/baking a JOY! Every time i read a blog or recipe from you i think “Oh my gosh, it’s like you’ve read my thoughts!!!” Thank you so much
Sam Turnbull says
Aww that's lovely, it's my pleasure, Sharon. Thrilled you are loving my recipes so much 🙂
Wendy says
since going vegan 2 years ago the one thing i have missed is a soft boiled egg and now i don't need to miss it any more. I just made this for my breakfast and I have to say, OMG you are a genius! anyway I'm off to make more toast to soak up this delicious eggy sauce ...... good job Sam! x
Sam Turnbull says
YAY! Thrilled you love it so much, Wendy, and that you no longer have to miss a thing 🙂
Nicole says
Any ideas for a substitute for the corn starch? I am highly allergic to corn, so often have to substitute corn starch. The different starches all behave slightly different, depending on how they are used. If you are not sure, do you have an idea of a good one to start with?
Sam Turnbull says
I haven't tried it myself, but I believe arrowroot should work fine here. Enjoy!
Jessica says
Would tapioca starch work?
Jessica says
Oops, I see you already answered! Bon Apetegan!
Makenzie says
This looks Amazing! Can’t wait to try it!
Sam Turnbull says
Yay!!
Annie says
What a genius you are! I made it for my breakfast and had 2 slices of toast. I am going to try it with cottage fries or hash browns tomorrow! Love English breakfasts with potatoes, sliced tomatoes and steamed greens especially kale but really miss the egg yolk to dip the potatoes.! However I did have a problem with all that oil being incorporated in the sauce. I floated to the surface. Yes, I whisked the whole time. Next time I will try less oil.
Sam Turnbull says
Haha thank you! So happy you enjoyed it! The oil won't really incorporate until the last minute or two when the sauce thickens, then you should be able to whisk it in 🙂
Josee says
Do I foresee a Hollandaise sauce recipe in the near future????
Sam Turnbull says
I already have one in my cookbook! 🙂
Melissa says
I use "The Vegg" vegan egg like this but I also lightly pan fry some slices of tofu then dice them, then put "The Vegg" on it and cook until heated. Really satisfies that fried or soft boiled egg craving! Glad to see this recipe, might be able to save some money on "The Vegg," which is a little pricey.
Sam Turnbull says
Awesome!! I am planning on playing around with fried egg type ideas next....
Shanna says
Can this be made without the oil or something substituted for it?
Sam Turnbull says
I found it needed the oil for the richness that's similar to eggs. You can try skipping it, but the sauce may be lacking a bit.
Shanna says
Thanks. Sounds yummy.
Sharon says
Can't wait to try this! Used to looove my dippy eggs. Like Kristen says: will it keep?
Sam Turnbull says
So excited! As I said to Kristen, it does keep in the fridge, but it will become solid, so you will have to re-heat it and maybe add a bit of water to thin it out again. And since it only takes 5 minutes to make, I think it’s almost easier just to make it fresh
Kristen says
This looks so good and I can't wait to try it, Do you know if it will keep in fridge? I would love to have some on hand for the mornings I am running a bit behind.
Katherine says
I don't know for sure obviously if it would keep but I don't see why it wouldn't considering its water and corn starch. Worst case scenario it needs to be stirred when you heat it up but I don't think it would seperate.
Sam Turnbull says
That's right, Katherine 🙂 Thanks for the review!
Sam Turnbull says
It does, but it will become solid, so you will have to re-heat it and maybe add a bit of water to thin it out again. And since it only takes 5 minutes to make, I think it's almost easier just to make it fresh 🙂