Ingredients
Units
Scale
Egg yolk
- 1 cup water
- 2 tbsp cornstarch
- 1/4 cup canola oil
- 1 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp black salt (kala namak)
Egg white
- 10.5 oz/300 g silken tofu
- 1/3 cup rice flour
- 1/4 cup unsweetened plant milk
- 1/2 tsp black salt (kala namak)
- 4 rice papers
- oil for frying
Instructions
- For the egg yolk, whisk together water, starch, oil, nutritional yeast, and turmeric in a pot.
- Cook over medium heat, whisking constantly as it starts to thicken, for about 5 minutes, or until thickens. Remove from heat, and season with black salt to taste.
- For the egg white add silken tofu, rice flour, milk, and black salt to a small blender, and blend until completely smooth.
- Cut the rice paper into 3-4 wedges. I like to also trim the edges, to resemble fried eggs.
- Heat up a large non-stick pan with a bit of oil over medium-high heat. Place your egg white and egg yolk mixture nearby, you have to work quickly.
- Place a piece of rice paper onto the pan, and spread about 3-4 tablespoons of the egg white mixture on top. If you worry, that you can’t spread it fast enough, before the rice paper starts to curl up, you can also spread a tablespoon of the egg white mixture over the rice paper on a plate first, then add the rest once in the pan.
- Place a tablespoon of the egg yolk mixture in the middle of your fried egg. Repeat with as many eggs, as you can fit in your pan, without touching.
- Cook eggs until the edges are crispy, for about 2-3 minutes, then serve immediately. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes