2 heaped Tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder (Edwards USA, Terrasana UK – also here is a link that will ship to Australia)
7 Tbsp (105 mL) hot water (may need a tiny bit more)
1 tsp nutritional yeast (available in the US from here, or the UK from here)
¼ tsp turmeric (available in the US from here, or the UK from here)
¼ tsp kala namak salt, otherwise known as black salt – it has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local Indian or Asian grocery store, or else available from Amazon US, or Amazon UK)
¾ tsp Orgram egg replacer (or Ener-G in the US)
1 tsp vegan margarine
1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)."
"‘EGG WHITE’ INGREDIENT
1 x 349g(12.3 oz) pack of firm silken tofu (I use Mori-Nu non-GMO – available in the US from here and in the UK from here) – Tip for this recipe :- you may wish to get the packet of tofu and place in the freezer for half an hour prior to opening it and cutting it up – makes for a firmer cut.
Note :- You will also need extra oil for frying your egg."
See methods/directions for both @ Mouth Water Vegan