The vegan fried, dippity egg

15 Jun

Dip away, my dears. Dip away.

Dip away, my dears. Dip away.

This is real. And I'm so happy for all of us.

This is real. And I’m so happy for all of us.

I was wandering through a book store in Astoria not long ago, when I happened upon this gem: “Betty Goes Vegan” by Annie and Dan Shannon. Now, on account of recently moving across the country and having to re-buy pretty much everything a house needs, I’m broke. So I didn’t actually purchase the book just then (but I assure you all, I certainly will).

However, I did, while flipping through its magical pages, discover a dish I thought was out of my grasp forever when I gave up animal bits: the dippity fried egg.

You may know them as simply “over easy” or “sunny side up” eggs. But when I was growing up, on the rare occasions when my father would cook the only meal he ever cooked for us (breakfast), he usually made us fried eggs with ever-so-slightly pink yolks — perfect for little rugrats to dip toast into. We loved them and dubbed them dippity eggs. And dippity eggs they will forever be.

As you can probably imagine, I was beyond stoked to find this recipe. I may or may not have skipped across the shop, shoved the book up to Miles’ nose and said the phrase, “lookey lookey!” Despite my lack of funds, I had to get these non-eggs into my belly ASAP.

And so I did.

Ron Popeil sold me through quite a few bouts of insomnia once upon a time.

Ron and his rotisserie got me through quite a few bouts of insomnia once upon a time. Not pictured: Flavor injector.

Annie and Dan’s recipe calls for a flavor injector, a slightly wacky device that some of you might recall from the late-night countertop rotisserie commercials starring Ron Popeil. I know I do. Only instead of pumping a bird’s carcass full of marinade, the Shannons use this little doohickey to pump their yolk replacement (a vegan cheese sauce) into the middle of a tofu block. Ingenious.

Unfortunately, while I’ve placed an order for my very own flavor injector (of course), I was not patient enough to wait for it to arrive before attempting these tofeggs. Instead, I scraped out a couple little craters in my pressed tofu blocks, and filled them with my own yolk sauce (recipe and instructions below). And, my friends, I was not disappointed.

I think the key to the yolk sauce success is black salt. While not aptly named (it’s really more of a reddish brown), it’s eggy, sulfurous smell and taste are pretty much perfect for this application. I got mine off of Amazon, but you might be able to unearth some at an Indian market or health foods store.

In fact, my little dippity tofeggs were amazing, and now that I have a ready supply of yolk sauce, I plan to make them all the time. I hope you like ’em too!

Vegan Dippity Fried Eggs
Makes 4 Eggs

Mmm. Eggy salt.

Mmm. Eggy salt.

Ingredients

  • 2/3 16-oz. block of organic, extra firm tofu, pressed
  • 2 Tbsps olive oil
  • Four spoonfuls of vegan yolk sauce (below)
  • A pinch of black salt

Vegan Yolk Sauce Ingredients

  • 1/2 cup almond milk
  • 1/4 cup nutritional yeast
  • 2 1/2 tsps vegan butter (as always, I rock the Earth Balance)
  • 1/2 tsp Dijon mustard
  • 1/4 to 1/2 tsp black salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp flour (I used Bob’s Red Mill gluten free)
  • A dash of turmeric (or until it’s as yellow as you like)

To make the sauce, place all the ingredients (minus the tofu, naturally) in a blender or food processor and pulse until you have a smooth liquid. You’ll have some left over. Store that in an airtight container in the fridge for your next batch of fried dippity eggs.

Two little tofeggs, getting ready for the skillet.

Two little tofeggs, getting ready for the skillet. And, also, a little bit of my thumb. My bad.

Get Ready to Get Dippity!

  • Preheat your oven to 350 degrees.
  • Cut your block of pressed tofu into thirds, set one third aside for other use, and then cut the leftover two blocks in half, length-wise. What you want in the end is four rectangles of tofu that are roughly the size of a fried agg and about 1/2-inch thick.
  • Take a spoon and carve out little yolk craters on each of the tofu blocks. Be careful not to dig through the tofu, or your yolk sauce will escape!
  • Heat the olive oil on medium heat in a cast-iron skillet until it crackles when you toss a drop of water in. Then fry your tofeggs, flipping over occasionally until they start to brown and crisp.
  • Sprinkle the tofeggs with a pinch of black salt.
  • Now, spoon some of your yolk sauce into crater of each egg, and place the skillet on the bottom rack of the oven for about three minutes to set the “yolks” up.
  • Scoop them out of the pan and onto a plate, and serve with some toast for dipping!

Bon appetit!

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