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...
Char says
Hi there. I just had the best breakfast I've had in ages. I actually made your Southwest Tofu Scramble and decided I wanted to try this sauce too. Both were incredible. I can't really focus right now because I want to eat it ALL but think I should save some for my boyfriend who is still sleeping. I had the dipping sauce with toast, on the breakfast burrito that I filled with your tofu scramble AND just ate it right out of the container. Thanks so much! Going to try your breakfast sandwich next time!
Ilene says
I found some frozen biscuits in the freezer and decided I wanted a sausage-and-gravy biscuit breakfast.
Found a vegan breakfast sausage patty in the freezer and made the vegan-egg-yolk recipe. I subbed Asian sesame oil for the light oil in the recipe and thinned out the gravy a bit.
It was PERFECT!!!!
Colleen Shannon says
You are a true genius! Yes, I loved it! I try to avoid eating bread so I dip pan-fried tofu strips. I still think having it with bread tastes better though. Smaller portion option (leave out black salt till serving) ....
Pour into 4 small containers, 1/4 cup in each. Refrigerate. Then heat up a portion then add 1/2 tsp black salt or to taste. I find that black salt loses its flavor when cooked so I prefer to add it once I finish cooking a dish. The texture gets even thicker/better when you keep it in the fridge and then reheat it.
Sacha says
Wonderful change up for breakfast! I skipped the oil and cut the salt in half and it was fabulous for dipping chunks of toasted sourdough in!!
Thank you for the recipe!
ugliebettie says
Consistency was spot on. I’ve not got the taste right. It smelled odd - I regret using rapeseed oil (which I never buy but the husband had it on the counter) and I think I put too much turmeric in it. Bit more black salt too. I will persevere with this as I want to get it perfect. Great recipe
ugliebettie says
Night and day using sunflower oil and less turmeric … cannot wait to try the fried egg now! Thank you
Katharina says
Absolutely perfect recipe, thank you so much. We eat all 4 port. in one turn together. It is one of our future fav. recipes.
Jacque says
I will definitely try this again. As a previous person stated mine was more like curry so will cut back on the turmeric and black salt I am sure it will be lovely then .
Ariel says
This is the first time I've ever reviewed a recipe.. I've been vegan for 2.5 years and before then I used to eat eggs for breakfast all almost everyday. I discovered black salt and scrambled tofu quiet early but have always missed my "dippy" eggs. This was absolutely mind blowing, I could not believe how much it tasted and felt like real egg yolk. It's truly inspiring that I can finally have my favourite breakfast again cruelty free! I fall more in love with veganism every day thanks to wonderful, creative, talented people like you. Thank you so much xx
Sam Turnbull says
That's so wonderful! So thrilled you love it so much Ariel! I too love vegan dippy eggs- yum! 🙂
R says
Made this today and my whole family loved it. My hubby and I (vegan) thought it was spot on from what we remember. My son (vegetarian and still eats eggs) agreed that this was exactly the right taste and texture and even better than eggs. And my daughter (vegetarian but doesn’t eat eggs) who hates all the vegan egg replacements thought this was a delicious “dip!” Winning recipe. I doubled it and the only change I made was I added 1/4 tsp less black salt and it was perfect.
Sam Turnbull says
Amazing! So happy it was a hit with the whole family 🙂
Lynda Fairbrother says
After reading the comments, I thought there had to be something to this recipe but could it REALLY taste like REAL dippy eggs? The answer is a resounding YES!! I am hooked, I may have dropped a curse word in exclamation, maybe two. From an execution and serving perspective, I wondered if the suspension achieved during whisking would hold. Another resounding yes.
Sam Turnbull says
Haha! Love it! Thrilled you enjoyed it so much Lynda! 🙂
Susan Tuffnell says
Omg.... just made this for breakfast and the kids couldn't believe it. Better than eggs they said, and this was before I told them what it was meant to be. My son was so happy as he only likes the yolk of eggs and only when they're runny. This way we don't have to deal with any ethics and there's loads more yummyness. For me, I had been using another similar recipe for carbonara but it was more complicated
Thanks for sharing.
Michelle says
I made this today for the second time and I absolutely love it. I'm not a full-time vegan, but this is better than an actual egg yolk in so many ways. I crave it. Thank you!
Sam Turnbull says
Haha! I love that! Thank you!
Roxanne says
The first time I made this is wasn't too sure, I think my measurements must have been off a bit and while it was ok, it didn't blow me away and the colour was more like curry sauce than egg yolk!
HOWEVER, never one to give up, I made this again this morning and was a little bit more cautious with the amount of black salt and turmeric I used and when I say it turned out perfect, I mean I actually said out loud 'OMG, that's perfect! Wow!' seriously, this is SO GOOD.
Had it with some starch water bacon from your recipe and some toast and with a cup of tea afterwards it was amazing!
Thank you for the recipe, my taste buds are grateful!
Leigh says
AMAZING. I substituted the cornstarch with potato starch and it came out perfectly. This recipe is *exactly* like egg yolk, honestly better.
Sam Turnbull says
Haha! Love it 🙂
Coretta Monroe says
Though I had never been tempted to eat the runny yolk scrambled eggs even before becoming vegan-ish, I made this sauce to go with the savory breakfast sandwich this morning. Yummy!! I an even see using this sauce when I run out of vegan egg replacer or chia egg and a recipe calls for egg. Thanks, Sam!
JB says
Yum, yum, and more yum! Delish! I think there's literally no nutritional value at all, but it's def delicious, and makes a wonderful fried "egg"!
I've never done any molecular gastronomy, but, of all edible things, this in particular cries out for spherification (https://www.amazingfoodmadeeasy.com/define/molecular-gastronomy-glossary/what-is/spherification). If anyone beats me to trying that, I'd love to know how it goes!
Ana says
JB, so true! Spherification would be perfectly applied here, and make it seem like a real egg when combined with a fried tofu "egg" white.
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.
Ana says
The black salt is the magic ingredient that makes the whole recipe WORK. It has volcanic origins and is made up of sulphur compounds which contribute to its smell and taste. It is also made up of iron and potassium chloride, so it actually has less sodium than your average salt. It is a Finishing salt, to be used in small amounts in recipes or by the pinch to dust a finished product. While it has health benefits in these small amounts, large amounts ( 4-6 grams in a day) can overdose you on fluoride and cause excessive blood thinning. So treat it as a special flavoring salt and NOT as a table salt substitute!
Sandy says
Please can anyone verify this and give any scientific data? I have always thought it was as healthy as Himalayan pink salt.