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
Vegan Egg Yolk
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
More Vegan Egg Recipes you might enjoy...
Sandy says
Please can anyone verify this and give any scientific data? I have always thought it was as healthy as Himalayan pink salt.
Nicole says
As someone fairly new to veganism, this recipe didn't totally hit the mark for toast dipped in yolk for me - very close, though! It did, however, satisfy my craving for one of my favorite breakfasts, tamago kake gohan (a simple Japanese meal of rice, raw egg, and (usually) soy sauce), which I have missed dearly since giving up eggs. Thank you, Sam!
Jess @ IDTLC Support says
We're glad to hear it satisfied a craving!
Jenny says
I make this all the time! Add vegan butter and lemon juice and it's a scrumptious hollandaise sauce!!
Jess @ IDTLC Support says
That's wonderful!
Erin says
This is tasty! I’ve been missing my avocado toast with a fried egg — runny yolk — on top and this really did the trick!
I will say this goes from not quite thick enough to too thick in the blink of an eye. Not unusual for thickening with cornstarch, or even with real eggs for that matter! At least for me. I’m going to take it off the heat a little sooner next time.
Katy says
This recipe is a game changer. It’s actually easier and more reliable than making soft boiled eggs for eggs and soldiers.
Unfortunately I didn’t have the kala namak when I made this but even without it it was still very very good.
I could see how this recipe would be a good base for other vegan sauces as well. Mabey a vegan hollandaise sauce.?
I’m new to this blog and vegan cooking. But your recipes have made this who experience very fun,!
Jess @ IDTLC Support says
We're happy to hear you had such a great experience even without the kala namak!
Michelle says
I have been thinking about this recipe for a few years (!) and today was finally the day! My husband walked into the kitchen just as I finished cooking it and said "that smells just like eggs!" and then we both tasted it and swooned! I LOVED a soft-boiled egg with "toast soldiers" when I was a kid so this was a little trip down memory lane for me. Thanks Sam for another amazing recipe!!!
Gretchen says
I’m curious if anyone has frozen this? I’m the only vegan in the house, so wonder if I could make a batch to eat half now and half next weekend.
Either way, I’m making this tomorrow! Runny egg yolk is the only reason I’m a bad vegan- some days I just crave it so much I’ll eat a real egg and feel guilty all day. 🙁
Jody says
Hi Sam. I've made your vegan egg yolk many times. It's so good with buttered toast strips. But today I made it with southern cheese grits and greens. OMG, so delish! I just drizzled the vegan egg yolk over the grits which, BTW, I added your vegan mozz to, making it super creamy, cheesy grits. With steamed baby kale it's a great lazy morning breakfast. Thank you for all of your incredible recipes.
Ali says
thank you so much!!! I have developed an egg intolerance and have been missing over easy eggs. I have been eating realegg scramble but this taste more like eggs to me and I can actually do runny eggs again! I appreciate you!
Elizabeth Ski says
Hi. I need 2 raw egg yolks to add to some other ingredients to use for a topping for a baked fruit torte. Do you think your egg yolk recipe would work for that application?Yours is like a cooked sunny-side up yolk egg (a which I loved as a non-vegan) and which can’t wait to try. But right now I’d like to know if I could use yours as a raw egg yolk? Thanks.
Sam Turnbull says
Hi Elizabeth! This recipe is really only intended to taste like egg yolk. I don't know how well it would preform in other recipes. If you give it a try let us know how it is. Ejoy!
Toni says
I've been missing dippy eggs/egg & soldiers so bad recently so finding this recipe has literally changed my life!! Thank you!
I've made it 4 times now and it didn't quite have an eggy enough taste for me. So, rather than adding the black salt with the ingredients at the beginning, I added it right at the end after taking off the heat. This did the trick perfectly as I feel the heat may dilute the egg flavour a little. And I like a 'creamier' texture so added 2 tablespoons of cornstarch which really elevated the yolk feel for me. Individual preferences aside, this recipe is a must try if you're missing egg yolk.
Thank you, Sam!!
Sam Turnbull says
So happy you loved it Toni!
Emily says
When I first saw this recipe, I audibly gasped. I didn't realize people loved egg yolk as much as I do and I miss it since going vegan. My husband thought I was crazy (yolk isn't all that popular in the US). Well, I just made it and it was fantastic! Just like I remember. And my husband loves it, as well. I didn't have canola, so I used vegetable oil. And I toasted and buttered Trader Joe's vegan brioche to dunk in the yolk...heaven. Thank you thank you thank you for this recipe!
Sam Turnbull says
You're so welcome Emily! Thrilled you enjoyed it!
ELEANOR says
Fabulous. I've been meaning to make this for a while, but not had time. So glad I made the effort on a lazy Sunday morning. Speedy to make, nice consistency, great flavour. Will definitely make again. Thanks so much. So often with internet recipes, one has to adjust amounts/seasonings...not this one; it's perfect.
Sam Turnbull says
So happy you enjoyed it, Eleanor!
Catie says
Sam, You are a life saver once again! Sooooooo needed this for first and now second pregnancy. Since apparently you shouldn't have dippy eggs while pregnant due to salmonella risk, I made this a million times while pregnant and doing it again. I get intense cravings for egg yolk or dippy eggs, and runny egg sandwiches...lol. Thank you Thank you Thank you! Taste just like egg yoke. nom nom nom nom!
Sam Turnbull says
Fantastic, so happy you loved it!
Dominique says
Hi Sam ! This recipe is unbelievable ! Mine did turn into a more orange colour so I have to work on it. I am also trying to cut down on salt and oil so I will try it with smaller quantities but, wow ! It really tastes and feels like egg yolk ! Thank you so much for this ! Now to try to convince non vegan friends and families !
Sam Turnbull says
So happy you enjoyed it!! The color comes from the turmeric. Brands can vary in color intensity, so you could just try to reduce the amount next time. Hope that helps!
Sharon Desfor says
I make it with aquafaba in lieu of oil, #dominique, and it works perfectly. But you really need the kala namak to get the egg flavor. Wouldn't it be nice if someone just made no-salt edible sulphur powder and we could salt to taste?
Hazel Thornicroft says
That's crazy how close it is and how lovely it tastes! Thank you for this recipe Sam!
Sam Turnbull says
You're welcome Hazel!
Linda says
Sam,
I love it, fast, easy and soooo delicious, thank you.
Sam Turnbull says
So happy you love it Linda!!
Nancy says
This vegan egg yolk is everything it promises to be. Sam, you are a goddess! Thank you!
Sam Turnbull says
Aww thank you!!
Jessica says
Quick, easy and soooooo delicious! Perfect for dipping toast.
Sam Turnbull says
Yay! So happy you enjoyed!!
Anonymous says
I make this all the time now because it’s so easy and delicious!! I’ve started to add in the kala namak at the end of the cooking process just to avoid cooking off too much of the flavour, but it’s really great either way. Perfect to dip toast into or to add in a runny “egg” sandwich. Thank you for coming up with this one!
Amanda says
First time trying this I will say I am not vegan but have been swapping vegetarian and vegan alternatives. I have never liked egg whites so I was super intrigued by this recipe. I love it! My local health food store was sold out of black salt so I used pink salt and will definitely be trying the black salt version as soon as I can get my hands on some. Perfect with some hearty whole grain brain on a rainy morning