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 Toast Dipping Sauce. Oh yeah I did, I really, really did.
It’s not unusual that I get inspired by a non-vegan recipes because that’s how I get most of my inspiration for this blog and end up creating 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.
Now does this vegan toast dipping sauce taste exactly like egg yolk? To be honest, I don’t really know. I haven’t eaten an egg yolk in well over 5 years, so I was drumming up the old memory bank trying to guess at the flavours. But what I can tell you is that this sauce takes just 5 minutes to make, uses only 6 ingredients, 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 Toast Dipping Sauce: 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.
It's a vegan egg yolk! Just 5 minutes to make, only 6 ingredients, 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!
- 1 cup water
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons light oil (such as canola or vegetable)
- 2 teaspoons nutritional yeast
- 3/4 teaspoon black salt (also called kala namak)
- 1/4 teaspoon turmeric
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?
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Bon appetegan!
Sam.
Hi,
I’m excited to try this! Can you use corn flour/meal instead of corn starch?
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!!!
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!
Haha! Amazing! So happy you love it 🙂
Is there a way to save this fantastic sauce for use over a couple of days?
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!
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 🙂
You’re most welcome 🙂
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!!!
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!!!
Haha! Amazing 🙂
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.
Haha! Awesome!
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.
So happy you enjoyed it, Deb!
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
So happy you enjoyed, Veronica 🙂
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?
Yes you can. It will congeal a bit, but you can reheat it and add a bit of water as needed to thin.
Is there an alternative to canola or vegetable oil? I like the sound of the recipe but those are awful for health. Yuck.
You can use any flavourless oil.
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.
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!
You’re most welcome, Sarah 🙂
I’m keen to try this recipe. Is it possible to replace the oil with anything else? Veggie broth perhaps? Thanks!
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.
Thanks so much
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.
You’re most welcome, Catriona!
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 🙂
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
Wow that’s awesome Delia! Congrats! Thrilled you are enjoying my recipes so much 🙂
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.
Very cool!
I wonder if this would be good stirred into or on top of scrambled tofu?
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.
I know many people have done just that 🙂
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
So happy you are enjoying my recipes, Huong 🙂
Can you store it in the fridge and use again the next day?
Yes you can!
yay! Thank you.
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.
How can you review a vegan recipe and suggest non-vegan changes? That’s ridiculous.
@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.
I agree I agree..
first post was to LD I totally agree with you.
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.
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!!!!!!!!
Aww you’re most welcome, Deanna. And congratulations!! 🙂
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.
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!
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!
Amazing!
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.
I was just wondering if arrowroot would work instead of cornstarch. Or tapioca starch too?
absolutely!
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!
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!
Glad you were able to make it your own 🙂
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!
Glad you enjoy!
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!
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 🙂
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.
Haha! Well, it must have been really really yellow! So glad you enjoyed it so much 🙂
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
You’re most welcome, Amanda! You can try my vegan breakfast sandwich recipe which uses this sauce if you like. Enjoy!
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
Yay!! Thrilled you love it so much, Beth 🙂
Do you think that I could make French toast with this ?
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. 🙂
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!!!
So happy you enjoyed, Diane 🙂
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
You’re most welcome, Linda! Glad you enjoyed 🙂
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!
Haha! Amazing!! So happy you and your family loved it so much, Caroline 🙂
The taste is great, I just added some tapioca flour to make it all but thicker. This is one of my faves for breakfast!
Awesome! So happy you’re a fan, Raiana 🙂
Can this be used to make egg custard?
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!
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:)
Thanks Kelly! The egg yolk will congeal as it cools so it might not be the best for a lunchbox. Enjoy!
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.
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 🙂
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.
Hi Krissay, hmm that’s odd I have never had that happen before. Do you think it’s possible it got a bit burnt?
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.
Kala namak salt (black salt) is actually pink in color! Looks like you have the wrong salt!
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!
That’s wonderful, Ashleigh!! So thrilled you enjoyed it so much!!
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
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.
Can I use arrow root instead of corn starch?
Yep! Enjoy.
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 ?
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!
Jania, I have frozen left over Vegan Toast Dipping Sauce, taken it out the night before, and nuked it. It turned out fine!
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
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!
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!
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?
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!
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?
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!
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.
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!
Hey Sam!
Can’t wait to try this but quick question:
Should the black salt be in powder form or like actual salt form?
The salt I use comes in a form like this one. So however you would refer to that 🙂
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.
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 🙂
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.
Aww thank you so much, Gabbi! So happy you enjoyed 🙂
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!
You’re most welcome, Bella! So thrilled you enjoyed 🙂
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!
Aww so thrilled you loved it so much, Teresa! I loved your story 🙂
Thanks Teresa Zwemer for sharing your Egg Spice Mixture recipe. I just tried it with the Vegan Toast Dipping Sauce, and it was amazing!
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.
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.
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.
You’re welcome! I always want to make sure my recipes work well for everyone so everyone can enjoy delicious vegan food 🙂
Just AWESOME!
Thank you!!
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.
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 🙂
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!!!!!!!
Aww you’re most welcome, N! Thrilled you love this recipe so much 🙂
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?
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!
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 🙂
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! 🙂
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
Thrilled you are enjoying all of my recipes so much, Lorraine!!! 🙂
Omg i love that dipping, every sunday with some toasts. And its so simple.
So happy you love it!
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!
That’s so awesome, Bianca! So very happy you loved it so much 🙂
Much to salty
Did you use kala namak (black salt)? It is way milder than table or sea salt.
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!
So happy you loved the flavour, Frances 🙂
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.
Yay!! Thrilled you loved it so much, Jess 🙂
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! 🙂
Amazing!! So happy you enjoyed it, Sam. (Great name by the way 😉 )
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!!
Thank you so much, Skye!! I hope you love the sauce when you try it 🙂
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.
Bahahaha! I don’t know about that, but I sure am glad you love it so much 🙂
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!
You’re most welcome, Yulca!! So happy you can have eggs without the fear now! 🙂
Just made the vegan egg dipping sauce, it is delicious.
Yay!! So happy you enjoyed it, Linda 🙂
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
You’re most welcome. So happy you love it, Georgina!
You’ve given me back a classic childhood favorite I never thought I could have again. Thank you!!!!!
You’re most welcome, Chandos!!
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!! 😉
Aww that’s wonderful, Val!! Thrilled you loved it so much 🙂
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?
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 🙂
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.
That’s wonderful!! SO happy you tried it, Mark, and thrilled you both loved it so much. 🙂
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.
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 🙂
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.
Glad you enjoyed!
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!!!
Hahaha love it!!! So thrilled you love the recipe so much, Lyndsey 🙂
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!!!
Hahaha love it!! So happy you enjoy it so much, Deborah 🙂
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
Haha, wow that is so awesome, Diane! I’m so flattered you love this recipe so much!! Thank you for the wonderful review 🙂
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!
Wonderful! So happy to hear you are loving everything so much, Patty 🙂
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!
Haha! So very happy you loved it, Kimberly!
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!!!!!!!!!!!!!!!!
Oh wow that’s so wonderful, Larry!! Congrats on all of your health successes. Thrilled you enjoyed the sauce 🙂
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?
So happy you enjoy it, Julz!! Haha, nothing in the works…yet… 😉
This was very tasty! It even dribbles Dow. Your chin and dries on your shirt the same!
Thank you for all that you do!!
Hahahaha! I love that description. You’re welcome, Kristal 🙂
Hahaha ! I ALWAYS get a drip on my shirt!!!
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. 🙂
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!
🙂 Still on the hunt for the black salt, will find an Indian shop tomorrow. Then try making it. Thanks again Sam
You can get black salt on Amazon.
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!
Haha, awesome. Thrilled you enjoyed it so much, Stephanie!!
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!
Haha love that!! So very happy you enjoyed it so much, Claudia, and I hope it helped your hangover a little!
Did you add anything in. In pla e of the oil?
THANK YOU, THANK YOU, THANK YOU for this amazing recipe. I have made this 3xs in a week. It is delicious and crave-worthy. 🙂
That’s awesome!!! So happy you are loving it so much, Julie 🙂
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!
Wow that’s so wonderful, Danielle!! So incredibly happy that you feel complete again and don’t have to miss anything as a vegan 🙂
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?
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!
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.
That’s wonderful, Laura! Thrilled you enjoyed this recipe so much and that you can now have your egg in a hole again 🙂
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!
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!!
That’s awesome!! Thrilled everyone enjoyed it, Beth. 😀
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!
That’s wonderful, Andy! Thrilled you enjoyed it so much. Thanks for the comment!
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. ⭐️⭐️⭐️⭐️⭐️
Awesome!! Thrilled you love it so much, Joelle 🙂
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
My original response to this comment got deleted, but I just wanted to say again thank you so much for your kind words, Delia 🙂
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!
Hahahaha! Love it so much!!!! Thank you, Lisa 😀
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. ☺️
Thrilled you enjoyed it so much, Brenda!! 😀
Mine didn’t really taste like egg yolk idk why.
Did you use black salt?
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.
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!
Hahahaha! So happy you enjoyed it so much, Karen! 😀
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!
Bahahaha! Love it!!! Yay! Thrilled you enjoyed it so much, Lynda 🙂
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
Yay!! Thrilled you loved it so much, Leigh 🙂
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
That is weird! The yellow colour comes from turmeric. Is it possible that somehow your turmeric is more on the green side?
Ooooh maybe!! I’ll try without the next time I make it 😀
What did you cook it in. Aluminum pots will do that
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!
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 🙂
Definitely dissolved the cornstarch in cold water. We bought new cornstarch in case that was the issue.
Thanks for getting back so quickly!!
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.
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,,
Haha,happy you loved it!
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
Haha! Awesome, so very happy you enjoyed it so much, Laura 🙂
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
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! 😀
Delicious, so easy to make,just concerned about eating that much oil,can I eliminate oil or cut in half?
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!
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!
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!
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!
Yay!!! Thrilled you loved it so much. 😀
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?
Hi Marsha, glad you enjoyed it. Egg drop soup, interesting idea! I will have to toy around with that one.
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. . .
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.
Interesting! I will have to give it a try sometime 🙂
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!!!
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 🙂
Omg! Made this tonight and it was amazing!! Black salt will be a staple in my kitchen!!
Right!? It’s such a cool trick! Thrilled you loved it so much, Carmelina 🙂
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.
Yes you can always reduce salt and add to taste. Enjoy!
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!
So happy you enjoyed it, Lauren 🙂
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!
Wonderful! Thrilled you loved it so much, Deb 🙂
Hello! This looks amazing – do you think if I substituted chickpea flour for the cornstarch it might taste even more eggy?
Wow I didn’t know chickpea flour is another substitute for cornstarch. Good to know.
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.
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.
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 🙂
Needed some comfort food this morning and this with toasted sourdough bread was just the thing! Super yummy! Thanks, Sam.
You’re most welcome 🙂
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 🙂
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.
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!
Yes maybe! Just add salt to taste next time. 🙂
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?
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.
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?
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.
Wow. This is delicious with some toast. It tastes so much like egg yolk. Amazing. Now to make the breakfast sandwich…… Thank you.
So happy you love it, Jeannie! 😀
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.
Oh that’s so amazing! Thrilled this has solved your cravings, Mari! Let me know if ever have any other recipe requests 🙂
I am making this to dip and smother a potato burrito!!! Can’t wait,
Oh yum!! Breakfast burrito of champions!
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. 🙂
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 🙂
Mine too, too much turmeric perhaps?
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!
You’re most welcome, Kansas! So very happy you loved it so much 😀
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!
Hahaha! Awesome!!! Thanks so much, Ann! Great to hear that it tastes just like eggs too. Now I know 🙂
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!
Wonderful! So very happy you loved it so much, Brenna 🙂
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
Hahaha! That’s awesome! So happy you enjoyed it, Ren 🙂
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!
You’re welcome, Jen! 🙂
I man dying to try this but I can’t find black salt anywhere! I live in Ontario.
Whoops, I didn’t proof read that, sorry!
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.
Thank you!!! I was wandering around in health food stores and gourmet shops.
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!
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.)
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!
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!
Haha! Love it! So very happy and you and your husband enjoyed it so much!
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.
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.
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!
Yay!!! So happy you loved it so much, Kim 😀
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!
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.
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
Aww that’s lovely, it’s my pleasure, Sharon. Thrilled you are loving my recipes so much 🙂
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
YAY! Thrilled you love it so much, Wendy, and that you no longer have to miss a thing 🙂
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?
I haven’t tried it myself, but I believe arrowroot should work fine here. Enjoy!
Would tapioca starch work?
Oops, I see you already answered! Bon Apetegan!
This looks Amazing! Can’t wait to try it!
Yay!!
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.
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 🙂
Do I foresee a Hollandaise sauce recipe in the near future????
I already have one in my cookbook! 🙂
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.
Awesome!! I am planning on playing around with fried egg type ideas next….
Can this be made without the oil or something substituted for it?
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.
Thanks. Sounds yummy.
Can’t wait to try this! Used to looove my dippy eggs. Like Kristen says: will it keep?
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
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.
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.
That’s right, Katherine 🙂 Thanks for the review!
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 🙂