My first encounter of a vegan fried egg recipe was in 2012, printed in The Vegg Cookbook. Following directions on spherification of a vegan egg yolk (utilizing the molecular gastronomy method made fashionable by Ferran Adrià), creator Rocky Shepheard continues with directions for the “world’s greatest (& most real looking) vegan fried egg.” The title he gave to that recipe continues to be assuredly correct and in case you are keen on palate-rewarding culinary chemistry experiments I extremely suggest buying the book.
The world’s greatest vegan fried egg, nevertheless, is predicated on Western expectations of how a fried egg is cooked. That is to say minimally, sufficient to solidify solely the white, with a really runny yolk. This isn’t the Thai method.
Western Versus Thai Style
Unlike their Western counterpart, Thai fashion fried eggs are anticipated to be crispy and browned. This is a results of the cooking methodology. Instead of a low warmth pan fry, fried eggs in Thailand are born of sputtered excessive warmth deep frying in a wok. The yolk is anticipated to be set.
With the usage of bean curd sheets, known as yuba in Japanese, it is simple to copy the crispy texture of Thai fashion fried eggs. This is achieved by a two step cooking course of. First the eggs are assembled and steamed. Second they’re fried.
For this vegan fried egg recipe there are two totally different mixtures to organize: the white and the yolk. The former consists of blended tofu and rice flour. The yolk is produced from rice flour and steamed pumpkin. When the eggs are steamed, the rice flour helps to thicken and solidify the mixtures. Additionally the steaming course of softens the yuba so it binds to the mash inside.
Once the steaming course of is full, the eggs are strong and able to fry up. They can be frozen for future use.
Bean Curd Sheets / Yuba / Tofu P’i
When buying the bean curd sheets it is essential to purchase the right kind, which is the semi dried pliable selection (pictured beneath) known as tofu-p’i in China. Do not use recent or wholly dehydrated sheets for this recipe.
You can discover these bean curd sheets in most properly stocked Chinese grocers. Sometimes the frozen part ought to be your port of name, however there are additionally shelf steady varieties. Oftentimes the packaging can have the textual content “bean curd sheet” printed on the entrance, however not at all times.
When you open the package deal the sheets will unfold into huge circles or half circles.
Print Recipe
Vegan Fried Eggs – Kai Dao Jay (Vegan Fried Eggs)
Servings: 18 vegan eggs
Ingredients
For the egg yolk
- 300 grams pumpkin
- 25 grams rice flour (3 tablespoons)
- ¾ teaspoon black salt
For the egg white
- 300 grams very agency tofu
- 25 grams rice flour (3 tablespoons)
- 3 tablespoons water
- 1 teaspoon skinny soy willow
- Packaged yuba (bean curd sheets)
- Vegetable oil
Instructions
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First make the yolk. Steam the pumpkin over excessive warmth till fork tender. Allow to chill fully. Blend (or use a meals processor, or mash) to a puree with the rice flour and black salt. The texture might be like chalky mashed potatoes.
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Decant the entire yolk to a bowl and rinse out the container. Make the egg white combination by mixing the tofu, rice flour, soy sauce, and water collectively. Scoop combination out right into a second bowl.
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Find a small bowl that’s someplace between 4-5 inches in diameter. Use this as a template for chopping circles out of yuba. Cut 30 circles to begin. You may have extra.
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Set your steaming equipment up by lining every tier with a plate that matches. Bring to a fast boil.
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Place half of the yuba circles in your countertop and add a tablespoon of egg white to every sheet. Spread to about ½ centimeter of the perimeters. Add a heaped ½ tablespoon of yolk to the centre. Place a second sheet of yuba on high and press across the whites to seal to the perimeters. It’s okay if a bit of the white oozes out. Do not press the yolk in any respect.
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Place the eggs on the plates within the steamer, being cautious to not overlap them an excessive amount of. Steam for ten minutes. Leave to chill for at the least quarter-hour earlier than frying.
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When able to fry, add about ¼ cup vegetable oil to your wok. Aim for medium-high warmth. Add one of many eggs and use a wok spatula to toss among the oil excessive of the egg whereas the underside and edges crisp and brown. Alternatively flip the egg to cook dinner for a couple of seconds. This ought to take 30 seconds to a minute. Remove to kitchen roll to empty.
Notes
- Thin soy sauce refers to fundamental Thai soy sauce.
- You don’t wish to use recent yuba (soy milk pores and skin) for this recipe. Instead, search for packaged bean curd sheets with Chinese textual content on the packaging. The sheets have to be versatile and never the dried variety which can be brittle. This isn’t the identical as tofu pores and skin.
- Yuba can dry out pretty rapidly so preserve any items you aren’t utilizing in a sealed container.
- You can dip the ½ tablespoon measure in a bit little bit of oil earlier than scooping the yolk that it releases simply in a uniform form while you drop it onto the white.
