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 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.
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.