It doesn’t taste like egg yolk, but if you miss runny egg yolk for breakfast, this will work. It’s kind of like a seasoned egg yolk or thickened chicken broth.
I used to like to dip my toast in egg yolk. I also liked over easy eggs on my home fries and pancakes. Sometimes I still crave it. This recipe will substitute for a seasoned egg yolk. I preferred my yolks with just salt, pepper, and syrup (when on potatoes and pancakes). But, because this uses chicken-style seasoning, you will have to acquire a taste for seasoned vegan egg yolk. You can also use this to make vegan birds’ nests or use it as a light chicken-style gravy over biscuits. I think it’s closer to yolk than gravy though.
Makes 3-4 cups.
- 3-4 cups water
- 3 Tbsp chicken-style seasoning (Look for vegan chicken-style seasoning or find a recipe for your own.)
- 2-3 pinches of turmeric
- 2-3 shakes of onion powder (or a few dashes)
- just short of 1/3 cup of non-GMO cornstarch
- Combine all ingredients except for salt. Mix well so that the cornstarch is all mixed in and there are no (or as few as possible) lumps. I recommend using a blender to mix it all together and then pouring it into a small sauce pan, or mixing it with a whisk or fork.
- In a small sauce pan, bring the mixture to a boil, stirring constantly. I recommend using a whisk or fork.
- Lower heat to medium and continue stirring until the mixture thickens.
- Remove from heat. It will thicken more as you let it set, but you can also use it while it’s still hot/warm.
- Taste and add salt (to taste).
Note: This is not for binding nor for making things like quiche, but to use as a sauce where you would typically have runny egg yolk if you/when you used to eat eggs.