Author: 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!
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
(click stars to vote)
Vegan Egg Yolk
Servings: (makes about 1 cup)
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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 ground 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Egg Recipes you might enjoy...
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 🙂