Vegan Fried Eggs


Recipe, styling and imagery Ellie Bullen // @elsas_wholesomelife

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This recipe went viral on my YouTube channel last year and I’m so excited to share the recipe with you! I came up with the idea while trying to recreate banh xeo after my travels to Vietnam. Those crispy rice pancakes gave me the idea of how to create an egg white, while my cheeze sauce recipe inspired the yolk. The key ingredient in all of them is kala namak (Himalayan black salt), which has an eggy odour and taste.


Serves 4

olive oil, for frying
toasted sourdough slices, to serve smashed avocado, to serve
chilli salt, to serve
freshly ground black pepper, to serve

Egg yolk

170 g peeled and deseeded pumpkin
1 tablespoon nutritional yeast flakes
1⁄4 teaspoon kala namak (Himalayan black salt)

(see Tip)
1⁄4 teaspoon freshly ground black pepper pinch of sea salt
2 tablespoons olive oil
2 tablespoons cornflour

Egg white

3 tablespoons rice flour
3 tablespoons coconut milk pinch of sea salt


  1. Preheat the oven to 120°C fan-forced.

  2. To make the egg yolk, bring a saucepan of water to the boil, add the pumpkin and boil until soft. Drain well, then transfer to the bowl of a food processor or blender. Add the remaining egg yolk ingredients and 2 tablespoons of water. Process or blend until smooth – the mixture should be thick but still runny enough to drip off a spoon.

  3. Whisk the egg white ingredients and 1 tablespoon of water in a bowl.

  4. Heat a drizzle of oil in a large frying pan over medium–high heat. Spoon 2 tablespoons of the egg white mixture into the pan, then cover and cook for 10 seconds.

  5. Remove the lid and carefully spoon 1 tablespoon of the yolk mixture into the centre of the white. Replace the lid for another 30 seconds or until the white starts to crisp around the edge. Transfer to a heatproof plate and place in the oven to keep warm.

  6. Repeat with the remaining ingredients – you should have enough to make about eight eggs.

  7. Serve the eggs on toast with smashed avocado, chilli salt and pepper. Leftover mixture will keep in airtight containers in the fridge for up to 3 day


HOT TIP: Kala namak can be purchased from some health-food stores and online.

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The Global Vegan by Ellie Bullen, is out now (Plum, RRP $34.99)