- Okay so I just watched
this video on Instagram,
and it is the vegan
fried egg that was posted
by Elsa's Wholesome Life.
(lighthearted music)
Is that what it is?
Something like that, it looks
exactly like a fried egg,
and we need to test this out.
Hey guys, it's Candice The Edgy Veg.
Welcome back to my channel,
or welcome for the first
time if you've never
watched one of my videos before.
Hacked is a series on my channel
where I take interesting things
I've seen on the internet,
vegan hacks, kitchen hacks,
and just you know, regular food hacks,
and test them out and see if it's worth it
for you to try at home.
Alright, so I've pulled
up Elsa's Wholesome Life,
I got it right the first time,
I've pulled up her recipe.
So let's test this thing out together.
For the actual yolk part,
I guess the yellow is coming from,
she says pumpkin, but in the
video it looks like a squash.
So maybe because she's from Australia,
like squash matter, or
pumpkins like a universal
term for squash?
I don't know, it definitely
wasn't the pumpkin
that I'm used to.
So I picked up a squash, and
it also has nutritional yeast,
corn flour which is the
same thing as cornstarch,
water, and then some
olive oil for the fat.
So that's going to be the egg yolk part,
and to make it taste more like an egg
with like that sulfuric flavor,
we're going to use black salt.
And for the egg whites,
we have some rice flour,
coconut milk, and water.
So let's test it out.
Okay, so we need to put
all of the ingredients
for the egg yolk in a blender.
Easy enough, and then whisk
all of the ingredients
for the white part of the egg in a bowl
which I happen to have right here.
So I'll do the bowl thing first,
and then we're just frying it up.
Okay, this seems easy enough.
It just seems like such a
ridiculous concept to me.
Okay, so I'm going to
add the coconut milk,
and then we have this corn flour,
no we have the rice flour,
and then some water.
I feel like if you have a small blender,
then you could just stick
that in the small blender.
It seems like it wouldn't
have any flavor to it,
but I guess the white part of the egg
doesn't really have the flavor.
It's the yolk that has the flavor, right?
Who eats eggs here?
You eat eggs. (laughs)
There's no real flavor in the white part.
So that's done, that is
the white part of our egg.
Okay, so we have about three-quarter cup,
almost a cup of the cooked squash,
so I just boiled this.
We have the rice flour.
God dammit, it's corn flour (laughs)
this one is corn flour, the
other one is rice flour.
We have nutritional yeast because well,
we can't have a vegan recipe without that.
Some water,
then olive oil because
the yolk is the fatty part
of the egg, so you need some oil for that,
and we can blend this.
(lighthearted music)
(blender whirring)
I forgot to add the black salt,
so we're gonna do that now.
It's about a quarter-teaspoon.
It seems like there's a lot more yolk
than there is the white stuff.
It really really smells like eggs,
like it smells like someone peeled
a boiled egg in here.
So we have our egg yolk,
we have our egg white.
I guess we can cook it now.
Alright, so I have my heat at medium-high,
and I'm going to use, I
have this avocado spray oil
because you want the oil to be super hot
when the egg white
stuff goes into the pan.
So I figured that this was just,
oh or not because it's dead.
Oh good.
So just kidding,
we're not going to use this.
I was going to say then
you cover the pan evenly,
we are going to use
just normal avocado oil.
So just swirl that around the pan,
and make sure it's nice and hot
before you add the egg white.
And then she says to add two tablespoons
of the egg white mixture.
(lighthearted music)
I'm gonna try and kind
of shape it like an egg,
there we go.
And then I have to cover it.
For this particular
pan, I do not have a lid
so I'm just putting a
cutting board on top.
And then we have to wait
for 10 seconds, great.
Oh okay, okay,
I see you.
And then I have to add
one table spoon of egg yolk mixed,
mix poured into the center
'til it becomes crispy on the edges.
Except I can't see because it's wood,
and not glass (laughs).
Interesting, interesting.
What if I add, like bring
in some oil close to it.
In a moment we'll see if
we've made vegan fried eggs.
Interesting.
Maybe this is like pancakes,
like the first pancake never turns out.
Probably because I'm
messing with it too much.
Okay, just a couple more minutes.
Okay, so that's the first one.
I think we can do better though.
We're gonna try this again.
(pan sizzling)
Whoa, I mean that kind of reacted
like a normal egg would.
Oh, and cover it.
(lighthearted music)
The yolk.
(lighthearted music)
Alright, let's try another one.
I'm not getting that crispy
edge that I remember from eggs.
Super crispy on the outside.
I mean they kind of look like eggs,
but will they taste like eggs?
Let's make some avocado
toast and find out.
The last one I think looks
the most like an egg.
(lighthearted music)
Okay, so I have the fried
eggs just as they are here.
I've made this avocado toast to try it
you know, when you go to
like a fancy restaurant
and they give you avocado toast,
a lot of the time there's
a fried egg on top.
But I want to try it on it's own,
and then with the toast,
and then also with the spice
that I always put on my eggs
when I was eating eggs
like nine years ago.
It's just a Cajun spice
to kind of get a good feel
of what this tastes like.
'Cause it's one thing
if it looks like an egg,
but does it taste like an egg?
Okay, this is just as is.
The egg white part, yeah
I guess it kind of tastes
like an egg white 'cause
it tastes like nothing.
It's just kind of like airy
and pillowy like an egg is.
The egg yolk, I mean I'm
just tasting squash really.
It's good, I'm just
tasting a lot of squash.
It's also kind of mealy,
so I feel like if I was recreate,
like alter this recipe
I would do maybe a
different type of flour,
or less flour.
It's good, it just, is it an egg?
I mean it could be an egg substitute.
You know what?
It kind of tastes like the mix between
an egg white and a pancake,
like a gluten-free pancake.
Maybe that's because of the rice flour.
I mean it's good, it's good,
does it taste like exactly like an egg?
No.
Is it a reasonable egg substitute?
Sure, yeah.
If you like your eggs to
taste like squash (laughs).
Let's try it
on the toast.
Why am I eating my toast like
I'm some boujee human being?
This is how I would eat
my toast if I was at home.
I kind of want a little
bit of everything though.
Yeah, it compliments an
avocado toast very nicely.
And if you are serving like a nice,
big like lumberjack style breakfast,
I think this is pretty cool.
Like if you served this to your friends,
I think you'd blow them away.
So I would definitely try it.
I think what I am going to do
is take this concept from Elsa,
and maybe tweak it and do it
the way that I would do it.
So if you want that, leave me a comment
in the comment section below,
and I'll work on that for you.
So yeah, it's pretty damn good.
It's very Instagram-able.
If you put this on Instagram,
somebody's gonna be like WTF?
Alright guys, there you have it,
I've tested out the vegan fried egg
from Elsa's Wholesome Kitchen,
Elsa's Wholesome Life?
One of those two, I think it's life.
I'll leave her full recipe
in the description box below,
if you guys want more egg recipes
I do have some in my cookbook,
I have a really bomb tofu scramble.
If you guys want me to
create more egg recipes,
leave me a comment section below.
If you like this video,
make sure to give it
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I'll see you next time, bye.
