text:
I think I've cracked it !! Sorry for the pun – couldn't resist . . .
Very simple to make once you SEE how – like all genius things, they are simple after they have been conceptualized made and served – so often the case with the benefit of hindsight ! I had been creating a yolk in my head for over a year, then I actually made and posted my hard boiled egg, with excellent results (see recipe)
My partner loved eggs, and was always fussy about the taste. So this was a massive challenge for MWV – me. But today the vegan fried egg was fried, made, served and tasted – with an immediate thumbs-up from him, and excellent feedback on the follow-through "Miriam, you're a bloody genius !!". So exciting !!! So you want eggs ? Now you can eat your heart out without the cholesterol or the cruelty, but with all the good taste. The white of the egg works perfectly, the yolk, well, taste for yourself, MMMMmmmmmm !!! Now you can prepare vegan fried eggs in minutes.
NOTE: Once you have made these once, you will only need to look at the recipe for quantities in future – yes, it's that easy !
(again see my Egg Mayonnaise recipe)
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)
Make up your mashed potato mix with the water, add margarine and the other ingredients including the oil, and mash using a fork until consistency resembles hard-boiled egg yolk, but it should be thick in consistency (there is a reason for this). Then spoon out half of the mixture into a separate bowl, and set aside.
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.
- No secret or frills, it's firm silken tofu. Using a round cutter (mine was 7cm/2¾"), cut through the centre of the tofu block, so you should be left with a cylinder around 2" thick – this will yield around 4 egg whites. All you have to do is cut this into 4 equal slices with a very sharp knife (don't use a serrated one).
- Next, with a smaller round cutter (around 3cm/1¼"), press out the centre of the first 'egg white', which will leave space for your 'yolk'. Do this carefully, as the tofu will be very fragile, and repeat the same with each 'egg white'.
- In the meantime, you will have extra tofu left – place this in a covered container and refrigerate. I use this to make the egg mayonnaise/salad the next day – I just put together some more yolk (it only takes a couple of minutes), and then just add the mayo, as per the recipe (see link above).
- Now heat up some oil in a non-stick pan. Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly. Then, using the smaller cutter, cut out the 'yolk' circle, which will fit inside the centre of the 'egg white' perfectly. But don't place it in there yet at this stage.
- Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides. Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
- Meanwhile add some hot water to the mix in your 2nd 'egg yolk' bowl, and stir all the time until you reach a smooth egg yolk consistency. Using a small teaspoon, pour a tiny amount of this in the centre of the egg yolk, but don't agitate it. Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.
- Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce. We love HP.
- That's it, you've homemade delicious vegan eggs FOR LIFE.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
170 Responses to "The Perfect Vegan Fried Egg . . . Sunny Side Up"
Shirley Says:
April 27th, 2013 at 3:50 pm
Miriam you are a bloody genius!
Now if only I could get the ingredients in this place…
Although I must admit I am a bit lazy and would have vastly preferred coming over and eating at your place 😉
Well done!
Becky Says:
April 27th, 2013 at 3:51 pm
That is amazing! I can't wait to try it. Thanks 🙂
Phil :) Says:
April 27th, 2013 at 4:03 pm
You really are the genius vegan cook helping those who miss eggs and those transitioning to veganism.
Outstanding work Miriam, truly unbelievable.
Miriam Says:
April 27th, 2013 at 4:40 pm
Phil Hi and thanks millions for your acknowledgement and kind words here – I fully embrace them and fully appreciate them.
Miriam Says:
April 27th, 2013 at 4:40 pm
Let me know how it goes for you dear Becky ! 🙂
Miriam Says:
April 27th, 2013 at 4:41 pm
Hi there Shirley and thanks so much for dropping by here with your comment. Thank you so very, very much for your kind words – which I greatly appreciate. 🙂
Eric Triffin, MPH Says:
April 27th, 2013 at 4:51 pm
Miriam, or I do think of you as MiriYumm!!!
But that's not why I am writing. I just wanted to tell you that I appreciate the aesthetics of your approach and the way you convey and channel your message. You are right that our eyes are the first to see before we taste. Seeing beauty, then tasting smelling and feeling the food adds a cascade of exuberant experience that is strongly engaging to lead us to another bite and soon explore into the adventure of another of your recipes. I have to add that the strength of convincing people through the senses is often very incontrovertible, it simply tastes GOOD! If we continue with the wave of understanding integrally what we are using for nourishment, the next sensory input might be sound or the flavor of savory words that impart yet another dimension of gratitude for seeing love on our plates instead of any less. A choice for a greener sustainable planet, a choice to save lives, including our own, and a place to find sustenance and expression for our higher potential as humane humans. The sound of words and the scents and sense that vegans can live, mindfully or with heartedness is immensely empowering of truing your being and evolving to be your best. Thanks for all your inspirations and aspirations!
I also appreciate writing to you just in order to develop my own heart and resonance in accordance with my heart and intellect and body. I aspire to always be a work in progress. And since words are some of the ingredients I use when the wordsmith in me is channeling, do feel free to repost this or quote me!
I am making the connection ultimately here that through the use of food you are able to focus the mind and the entire being on that experience which does then leave you with the fifth sense of sound unfed. But I think all will readily progress if they haven't already, to appreciating the added positives of a plant based diet. (Really, is there anything other than a plant based one?) I have trouble even countenancing animals as food it is so wrong on so many levels. But you are helping people evolve through your work, or should I call it play, in the kitchen. People who feed people are very special in my book! Great thanks!!
jo Says:
April 27th, 2013 at 5:07 pm
Eggcelant! you need to start a business with this idea, sell to all of us vegas who miss somthing to dip there toast in apart from tomatoes and beans at breakfast
Lennon Says:
April 27th, 2013 at 5:09 pm
Hi Miriam. Your recipes always get my attention but this one stands out! I will have a little problem with some of the ingredients here in Pretoria, South Africa but I am going to try out this recipe as soon as I can. Got to say though, I won't doubt the taste or outcome of this recipe simply because you are a pro at what you do! Thank you for sharing your recipes with us here on fb. take care. Lennon.
Soorya Townley Says:
April 27th, 2013 at 5:12 pm
Don't be sorry. Take that out. Your reference is brilliant, and so is your recipe! Bravo. Sending imaginary flowers….
kate Says:
April 27th, 2013 at 6:03 pm
this is exciting. How long did it take for you to make these?
the thing I miss the most is eggs benedict. Care to take the challenge? 🙂
Melissa Says:
April 27th, 2013 at 6:26 pm
About kala namak (black salt):
I finally found some at a small international market near me. Even though the salt is nearly black when whole, when ground it is pink! So if you're looking based on color, check for a pink powder.
I used it yesterday in a tofu scramble and it added much to the flavor!
Kathy V Foster Says:
April 27th, 2013 at 6:35 pm
Amazing – now all we need is a recipe for vegan salad cream and my life would be complete.
Miriam Says:
April 27th, 2013 at 6:35 pm
That's great Melissa. Hope you enjoy this fried egg ! 🙂
Miriam Says:
April 27th, 2013 at 6:38 pm
Kate Hi there. Hope you make and enjoy this. Eggs benedict – no problem I love a challenge and have thought of them. Let me know how these go for you. 🙂
P.S. Minutes once all the ingredients are in hand, table laid, frying pan ready, you know, that kind of thing. Once you start making them as I said some minutes. It depends how fast you are – the 1st attempt pays to spend a few extra minutes and follow the instruction method properly. It is not complicated, that much I promise you. 2nd time gets very easy. Enjoy !
Eileen Says:
April 27th, 2013 at 6:46 pm
This is wonderful! I have mastered vegan scrambled eggs and am delighted to finally be able to have a good old fashioned fried egg!! Can't wait to try!!
Sandy Says:
April 27th, 2013 at 7:06 pm
This looks awesome! My only concern is that I don't really like silken tofu…. do you think regular would work? Probably not, huh. 🙁
Jeanne Says:
April 27th, 2013 at 7:11 pm
I just made these. Very yummy! I had them on toast with my homemade veggie bacon bits on top. Wow, it's been 10 years since I tasted these flavors. I love the flavor, texture and mouthfeel of the yolk. Thanks!
Miriam Says:
April 27th, 2013 at 7:42 pm
Wow Eric, that is one huge contribution and am glad I am publishing it right now. Thank you and know that your words, sentiments and thoughts are much, much appreciated. I wish I could make this for you on wonderful toasted crumpets or toast of your choice with grilled tomatoes, mushrooms and a wonderful hot pot of English Tea ! Best wishes your way ! 🙂
Miriam Says:
April 27th, 2013 at 7:44 pm
Thanks there Jo, hope you make and enjoy it and let me know how it goes as and when ! Best, your way in the meantime !
Miriam Says:
April 27th, 2013 at 7:47 pm
Hi there Lennon, Many thanks for dropping by here – I think that most of the ingredients can be ordered online. I have a link to a vegan dried mashed potatoes, the rest you should find in SA. Once you have these ingredients you will be short of nothing and can have 'fried eggs' anytime they take your fancy ! Let me know how they go as and when. Thanks & Cheers your way !
Miriam Says:
April 27th, 2013 at 7:48 pm
Hi Soorya, I don't think I follow about not being sorry. I do hope you enjoy these and thanks for your kind thoughts ! 🙂
CoreyAnn Says:
April 27th, 2013 at 8:02 pm
I love you lol. I love all your recipes this is my favorite food site, but I have always missed sunny side up eggs, or egg salad [which thank you for posting that recipe!) But for all the many many years of being vegan I gave up on the hope of ever tasting that ever again, so thank you!!!
Miriam Says:
April 27th, 2013 at 8:18 pm
What a nice comment CoreyAnn ! Thank you. The next 3 words have got to be ENJOY, ENJOY, ENJOY. Oh and get back to me with feedback on them as and when (my scrambled tofu here on my blog also is very good, that is if you ever get bored of my fried eggs, egg salad etc) 🙂
Bianca Says:
April 27th, 2013 at 9:32 pm
This looks absolutely amazing! I can't wait to try these "eggs". I'm just worried about the "extra firm" silken tofu. All kinds of silken tofu I've found so far are very soft and fragile and there doesn't seem to be an "extra firm" variety. Can I just use any silken tofu or must it be "extra firm"? I assume I won't be able to press it like the other kinds of tofu. I'd just squish it to death, wouldn't I? Do you have any advice?
Thanks and keep up the fabulous work!
Deborah Says:
April 27th, 2013 at 10:50 pm
It rather amazing, after making the "egg salad" I wondered if this was possible, and look here it is! You are like the others state amazing!
Michael (from Facebook) Says:
April 28th, 2013 at 12:47 am
Shared on Facebook! 🙂
Miriam, you're a genius! Vegan fried eggs are finally here at long last! Now how would you suggest serving these to people who prefer that their breakfast not be staring at them as they are trying to eat it? LOL! 🙂 😀
talisma Says:
April 28th, 2013 at 5:30 am
wow, I am speechless… this looks just fabulous 🙂
Miriam Says:
April 28th, 2013 at 9:37 am
Thanks Talisma and hope you make and enjoy them ! Let me know as and when if so. 🙂
Miriam Says:
April 28th, 2013 at 9:40 am
Oh Michael thanks for your constant support and kind words. I must say these 'egg' wonders really worked so well – the taste is sublime ! 🙂
Miriam Says:
April 28th, 2013 at 9:41 am
Thanks Deborah, and I hope you make and enjoy them ! Come back with your comments as and when once you have tried them ! 🙂
Miriam Says:
April 28th, 2013 at 9:43 am
Bianca Hi and thanks for that. I think that firm silken tofu will work, so go ahead, the trick is treat is with care. If you are in any doubt put the packet of tofu in the freezer for 30-40 minutes prior to opening it for a firmer tofu. If you handle all gently and follow the methodology you will be just fine. Trick is have everything laid on your counter prior to starting, so that you will work with ease. Let me know how it goes 🙂
Miriam Says:
April 28th, 2013 at 9:47 am
Sounds like a great success Jeanne, and I am delighted that you enjoyed them. Feel free to share the recipe link for them with others, so that they can see just how well they work and that many vegans to be needn't worry about missing their eggs. Best your way in the meantime and I look forward to your future comments on my blog ! 🙂
Miriam Says:
April 28th, 2013 at 9:49 am
Sandy Hi there. I think that any tofu is fine with this – place the packet of tofu in the freezer for a half hour prior to opening it so that it is a little more firmed up. I am not crazy over tofu, but it sure works for all my egg recipes. Enjoy ! 🙂
Miriam Says:
April 28th, 2013 at 9:50 am
I agree Eileen, and I can't wait for your feedback on them as and when ! Enjoy my dear ! 🙂
Marketa Jackson Says:
April 28th, 2013 at 10:04 am
This is great, i can't wait to make these!! Thank you for the time and effort you've put into this!
Miriam Says:
April 28th, 2013 at 10:06 am
You are welcome Marketa and I look forward to your feedback when you have made this ! Enjoy ! 🙂
Vicki Heneker Says:
April 28th, 2013 at 10:13 am
sounds great Miriam need to try this one….and by the way, didn't realise your cook book has now been published, so pleased been waiting for it for over a year, good work and well done, must have been a major job for you, I am going to order it online as soon as I get paid on Tuesday, can't wait to have a good look and try some of your more amazing recipes….you rock.
To do list | Veganism as a meat lover Says:
April 28th, 2013 at 10:56 am
[…] http://mouthwateringvegan.com/2013/04/27/the-perfect-vegan-fried-egg-sunny-side-up […]
Miriam Says:
April 28th, 2013 at 11:02 am
Vicki Hi there and thanks for dropping by here with your comment. Thanks also for your interest in my book – Fishpond should have it if you are in Australia and ordering online – am not sure if Amazon sends to Australia, do let me know the outcome as and when – the book is 304 pages long with many pics and full of exciting recipes, of that you can be assured. I hope you enjoy this fried egg and let me know the outcome as and when. Cheers in the meantime ! 🙂
Allison Says:
April 28th, 2013 at 1:50 pm
OH…MY…this is so fantastic…you really are a genius….the black salt is so smart for the sulphuric taste wow wow and more wow….so creative so very smart I am so impressed…bravo! what a brilliant looking piece of art as well! thanks so much!
Kate Says:
April 28th, 2013 at 2:10 pm
Miriam, I've just followed your link to buy the Terrasana mashed potato mix on Amazon and Amazon tell me that people who bought this also bought… Kala Namak salt, Orgran egg Replacer & Mori Nu silken tofu…can't just be co-incidence I'm sure 🙂
Tehmina Says:
April 28th, 2013 at 2:47 pm
Simply outstanding, Miriam! A wonderful mix of innovation and technical expertise !
Debby Smith Says:
April 28th, 2013 at 2:57 pm
Miriam, you are without a doubt such a force of nature. Your recipes are so awesome, they all blow my mind!!! I vow to you, once you have that cookbook finalized and on the racks (or online) I will buy one!! Thank you for your kindness and generosity in sharing. With your light and joy your kindness illuminates the Vegan true meaning of compassion and altruism.
Sharon Says:
April 28th, 2013 at 3:52 pm
Miriam you are, hands down, my favorite vegan chef. I am blown away by what you can create. I can truly appreciate the time and effort that it must take to accomplish these incredible recipes. The fried eggs and the egg salad sandwiches look amazing and I can't wait to try them. Thanks for all you do.
rhonda Says:
April 28th, 2013 at 4:11 pm
Thank you once again!! 🙂 I can't wait to try this!! And I agree with the masses – YOU ARE A GENIUS!!! Awesome. 🙂
Miriam Says:
April 28th, 2013 at 5:45 pm
Many thanks there dear Rhonda – I will await your feedback – ENJOY ! 🙂
Miriam Says:
April 28th, 2013 at 5:48 pm
Very nice of you to drop by here dear Sharon – I appreciate your kind words and I too cannot wait for your feedback as and when you have tried these. Best your way in the meantime ! 🙂
Miriam Says:
April 28th, 2013 at 5:58 pm
Debby dear, how very kind of you to say so, I am delighted to receive such wonderful praise, thank you so much. Thanks also for your interest in my book – it is being published by Random House Canada and is 304 pages in total with many pictures and great inspiring recipes, including a handful of awesome cheeses included – it is up for pre-ordering and here is the link for you to browse it http://www.amazon.com/dp/0449015653/ref=as_li_tf_til?tag=mouthwvegan-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0449015653&adid=1QBTV2WRHWQ9FXT5SX7C&&ref-refURL=http%3A%2F%2Fmouthwateringvegan.com%2F Kindest regards and best wishes your way and I very much look forward to your feedback on my recipes. Cheers ! 🙂
Miriam Says:
April 28th, 2013 at 5:59 pm
Tehmina many, many thanks for your wonderful compliment which I embrace ! 🙂
Miriam Says:
April 28th, 2013 at 6:01 pm
Hi there Kate, you are probably correct 🙂 – I can't wait for your feedback on this recipe, I am so confident on the taste of this, and hope you really enjoy it thoroughly. Best wishes your way in the meantime ! 🙂
Miriam Says:
April 28th, 2013 at 6:02 pm
Allison Hi there and many, many thanks to you for such a wonderful comment to me – I embrace your every word and it is my wish that you enjoy it and come back with your feedback. Best your way in the meantime ! 🙂
Miriam Says:
April 28th, 2013 at 6:04 pm
Thanks for the Pingback 🙂
Peter Rowe Says:
April 28th, 2013 at 7:55 pm
Now I just wish that this sort of recipe could be adapted to work without all that oil. Those of us who are following Esselstyns "prevent and reverse heart disease" diet, or the Engine 2 diet, or McDougalls diet, or Joel Furhman's diet, among others, try not to use added oils. So many otherwise good vegan recipes end up being way too high in fats for us. Seems there aught to be possible adaptations that would work… (sigh)
Lauri Says:
April 28th, 2013 at 8:26 pm
Well I tried and the yolk tasted amazing! A very convincing yolky taste, but my whites just fell to pieces. How do you keep it together? Mine fell apart even before I got it into the pan to cook. Nonetheless I had two "fried eggs" with Scotch pancakes (made from your Golden Vegan pancakes recipe) and it was a delight to have such a meal again after so long. Thanks for being so inspired 🙂
Miriam Says:
April 29th, 2013 at 7:43 am
Lauri Hi there. So glad you enjoyed my egg yolks. The whites are from tofu, so I question the tofu you bought, you must buy a firmer quality, be sure to cut them into around half an inch to be on the safe side and I suggest freezing the tofu slightly for a half hour before cutting it (you can also dust a little plain flour on both sides prior to frying it, and handle it with care whilst cooking – so you have 3 tips to follow and your next 'eggs' should rock !!! An incentive for making them again (let me know how they go next time). 🙂
Miriam Says:
April 29th, 2013 at 7:52 am
Hi Peter. I make no secret of the fact that this is not an oil free recipe zone – our credences regarding the use of it are different – as a qualified advanced nutritionist I believe we need a little oil in our diets. There has been some controversy about this, but then again that seems to be the case with just about everything. I believe our skin and joints need it, we need the lubrication, but we need good quality cold pressed oils and in moderation. I won't elaborate further. In order to make this recipe a fat free one it will almost certainly not taste anything like as good – but let me try and improvise for you and see what happens. No.1 grill the tofu slice on both sides so that it acquires a little colour, we are doing this in lieu of frying it in the way one would an entire egg, so that the white gets some mild pleasant crust around the edges. Next make up my egg yolk and use tofutti plain instead of butter (are you allowed that, or would you allow yourself a tiny smidgen of earth balance ?) if so, then follow the rest of the recipe for the yolk, make sure you make this last, so that it keeps warm (trick is to keep it all nice and warm) – have a warmed up plate (place it in the oven for 10 minutes or so) and scoop up the egg white from the grill, place it on your hot plate and spoon in the yolk – season and eat with some wholewheat toast, beans and grilled tomatoes & mushrooms – what a pleasant feast, all plant based and cruelty free ! 🙂
Annalisa Says:
April 29th, 2013 at 3:59 pm
These are egg-cellent Miriam!! I can't wait to test drive these on hot, fresh muffins! I miss soft boiled eggs and soldiers, I reckon this will hit the spot, thank you!! : ) x. Oh, by the way, do you have a recipe for vegan mousakka at all? Thanks! X
Miriam Says:
April 29th, 2013 at 4:25 pm
Annalisa Hi there and thanks for dropping by here with your comment. I do hope you enjoy these and you can have them with the Linda McCartney sausages too !! Mousakka yes, I do, I have a super traditional one, but it's in my upcoming book 'Mouthwatering Vegan' http://www.amazon.com/dp/0449015653/ref=as_li_tf_til?tag=mouthwvegan-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0449015653&adid=1HZ2DGGTE8XASSKK4REN&&ref-refURL=http%3A%2F%2Fmouthwateringvegan.com%2F just to browse ! I hope you enjoy these eggs in many ways and forever ! Let me have your feedback as and when. 🙂
Elaine Says:
April 29th, 2013 at 5:00 pm
Miriam, I am constantly amazed by the depth and breadth of your creativity! Just incredible.
Miriam Says:
April 29th, 2013 at 5:26 pm
Oh Elaine, that really is too kind of you ! 🙂
Bianca Says:
April 29th, 2013 at 7:07 pm
I just made these "eggs" – but just as I feared, it didn't go too well with the tofu I had. The only kinds of silken tofu I can get locally all seem to be "extra soft". Freezing didn't help either, this tofu is softer than jello and fell apart while handling. Adding to that, I used 1 tablespoon nutritional yeast instead of 1 teaspoon so that taste was a little overpowering. Still, I am very intrigued and will definitely try this again as soon as I find a firmer silken tofu. Thanks again for all your lovely recipes, I love them all!
Marty Says:
April 30th, 2013 at 4:07 am
I made these the day after Miriam posted them on her FB recipe page. They were excellent. Really excellent. They looked like eggs. They smelled like eggs. They tasted like eggs. They had the mouth feel of fried eggs. I encourage you to try them if you missed sunny side up eggs. I posted a picture of them on my FB. Miriam's were prettier, but mine tasted great!
Miriam Says:
April 30th, 2013 at 9:32 am
Marty Hi and thanks for dropping by here with your comment/feedback. I have a feeling that this recipe will be a repeated one in your household ! So glad you enjoyed them and that you think they are very close to the non-vegan ones, that's great to know for me and many others across the globe. Very best wishes your way ! Cheers.
Miriam Says:
April 30th, 2013 at 9:56 am
Bianca Hi there – the key to this recipe is the firm silken tofu, it has to be firm to start with otherwise you will not succeed. That said, the good news is once you have the right tofu you are going to really enjoy these ! Come back with your feedback as and when. Best your way in the meantime !
Annamaria Says:
April 30th, 2013 at 5:37 pm
That couldn't look more real!!! Maybe you should try a blind taste, see if anyone notices 🙂
Miriam Says:
April 30th, 2013 at 6:33 pm
Ha, ha that's a good one Annamaria, funny you say that. My partner loved his fried eggs, so he was a good one to test this on, and he is highly critical, he said they worked on every level. Marty's comment that came in today summed it all up to, here is what she says :- I made these the day after Miriam posted them on her FB recipe page. They were excellent. Really excellent. They looked like eggs. They smelled like eggs. They tasted like eggs. They had the mouth feel of fried eggs. I encourage you to try them if you missed sunny side up eggs. I posted a picture of them on my FB. Miriam's were prettier, but mine tasted great! 🙂
JT Says:
May 1st, 2013 at 9:17 am
Great job! It seems like a LOT more work than I'd put into it myself (because I don't miss eggs much) but I congratulate you on the effort and ingenuity. I'd gladly eat these at a restaurant!
JT Says:
May 1st, 2013 at 9:19 am
Miriam, is there a way to put this in a Print-Friendly mode, so I can archive and share it?
Miriam Says:
May 1st, 2013 at 10:55 am
JT sorry I don't have this facility at the moment.
Miriam Says:
May 1st, 2013 at 10:56 am
Many thanks JT – it does look a little arduous at first, but funnily enough it is quite easy once the ingredients are on one's work-top. But I understand how you feel ! 🙂
jan roberts Says:
May 1st, 2013 at 5:32 pm
Where can I get the egg replacer? I used one that I bought and it didn't work on the meatloaf. Amazon only says they ship to the U.K. and I live in the U.S. Thanks Miriam!
Jodell Bohlsen Says:
May 1st, 2013 at 6:07 pm
Thanks Miriam, you rock!!!!!
Miriam Says:
May 1st, 2013 at 6:22 pm
You are welcome Jodell, let me know how it goes as and when. 🙂
Miriam Says:
May 1st, 2013 at 6:30 pm
Jan here is the link for the Egg Replacer that you would need for this and other recipes of mine and it's from the States – hope this helps you. http://www.amazon.com/gp/product/B0014DZGUQ?ie=UTF8&creativeASIN=B0014DZGUQ&linkCode=xm2&tag=mouthwvegan02-20
laurie Says:
May 1st, 2013 at 7:10 pm
can you also tell us how you made the bread under it.. and what kind it is.. i wish if you got the chance you could make this on you tube so i can see how the whole breakfast is done.. i feel like i need to visually see it.. cant seem to comprehend it that well without the visual.. sorry thats just how i am.. thank you..
laurie Says:
May 1st, 2013 at 7:21 pm
oh forgot to say.. thank you for your hard work.. yeah you look like a genius!!
Miriam Says:
May 1st, 2013 at 8:16 pm
Thanks there Laurie – hope you enjoy/ed this. 🙂
Miriam Says:
May 1st, 2013 at 8:19 pm
The bread is just a toasted baguette. The recipe is for the egg. I hope to put it on Youtube at some point, but have so much going on right now. One step at a time and you really would get there. Cheers !
Melissa MacDonald Says:
May 2nd, 2013 at 1:03 am
I am so excited to try this Miriam! One of the things that I used to love before going vegan was eggs. I did miss them for a bit and even though I no longer do, I would like to try this recipe to make an old time favorite of mine from time to time: A fried egg sandwich. I will try this and when I do I will post a comment and pic! Thanks so much, Miriam! I am so looking forward to this.
Miriam Says:
May 2nd, 2013 at 5:49 am
So pleased to hear this Melissa. Thanks for dropping by here – An old time sunny-side-up gone-vegan (in a sandwich) IS a treat ! I hope you enjoy it and look forward to your feedback as and when. Best wishes your way ! 🙂 P.S. Check out my 'egg' salad sandwich at some point.
Mohamjip Says:
May 2nd, 2013 at 2:51 pm
Miriam, you are so creative. It doesn't matter to me if I have something that looks like an egg or meat, but I will definitely try this one. Thanks.
Raj Says:
May 2nd, 2013 at 5:42 pm
Dear Miriam, G'day
Awesome!! You are very creative. Tell your partner that he is bloody lucky!! 🙂
I just tweaked little bit to make it has Omelette, well it taste good too. Please check the image here >> https://www.facebook.com/photo.php?fbid=10151566349998329&set=a.10150694570938329.412417.834848328&type=1&theater
Thanks and keep continuing.
Live Awesome
Miriam Says:
May 2nd, 2013 at 7:11 pm
Raj Hi there. Do feel free to share the link for my recipe so that others can enjoy the recipes on my blog. I have shared your picture and link on my blog, you may wish to visit it. Well done for your efforts. I couldn't see what you tweaked myself, do let me know what you tweaked. So happy you enjoyed it ! Best your way in the meantime. 🙂
Miriam Says:
May 2nd, 2013 at 7:12 pm
I have to agree with you there Mohamjip ! Let me know how this goes as and when. Cheers ! 🙂
Raj Says:
May 2nd, 2013 at 7:18 pm
Thank you. What I tweaked is… I blend the egg white rather cutting it to make it simple and I blend the yolk like pasty rather hard. That is it, nothing else. 🙂
Miriam Says:
May 2nd, 2013 at 7:41 pm
Raj Hi, are you saying you processed the tofu into a creamy consistency and fried that ? Sounds like you don't like a runny yolk, mine is something in between, but some people do fancy it more 'well done' and that's fine too. Thanks and have answered you here rather than the post. Cheers and glad you enjoyed my creation ! 🙂
Miriam Says:
May 2nd, 2013 at 9:47 pm
Just wanted to clarify Raj, because I made a version the day I created it with the left over tofu and processed that with a little (egg replacer) and it worked well too, but for the photos I wanted to give the impression of what one usually gets at a diner or the equivalent. Thanks for your effort and best again. 🙂
P.S. As I don't tolerate any rudeness I removed the post from my blog, a few unsavoury comments from people who cannot tolerate anything looking like meat or dairy (even though they still drink plant based milks, which we all know look like dairy milk) and decide to be rude about it. But thanks for you wonderful post and feedback, at least many other people got to see it and I still have the link. 🙂
laurie Says:
May 3rd, 2013 at 12:44 am
miriam.. the tosted baggette do you toast it in an oven or fry it in pan.. is it just a regular bagete or like some kind of sourdough..it just looks perfect next to the egg.. i read through the egg recipe better and think i will be able to make it now.. thanks..
Miriam Says:
May 3rd, 2013 at 6:35 am
Hi Laurie. The baguette is a regular white baguette which I put under the grill until golden, then I spread some vegan margarine on it, that's it !
chaosdollheads Says:
May 3rd, 2013 at 7:35 pm
how essential would you say the nutritional yeast is to the flavor? as a chronic migraineur sensitive to free glutamic acid i cannot, alas, eat nutritional yeast. elsewise this looks brilliant and if it tastes as goodly as it looks, you may go down as a hero in the books.
Miriam Says:
May 3rd, 2013 at 7:58 pm
Hi there – I am myself a migraine sufferer but must admit it does not affect me. This recipe contains so little in it. I think that yes, it is essential to use it because it rounds the flavour into a yolk flavour, without it it would not be the same. That said you could try a little bit of very finely grated vegan cheese of your choice, it would be an experiment if nothing else, but who knows, may be a worthwhile one. If this is of any help, I found it in a forum :- "If you're seeking to avoid NT because you have an allergy you should have your doctor test you with different NT's! Most of the time it's Candida that causes a reaction and T6635 normally won't react (it's a strain of NT).
Personal experience Hope this helps. Let me know how it goes as and when. 🙂
elysia Says:
May 4th, 2013 at 9:45 am
I made these for breakfast this morning – amazing!!! I never used to like the white part of the egg but I do like tofu (only problem was I didn't put it in the freezer for long enough so it was quite crumbly!) the yolks were better than the real thing – that white salt stuff is really cool! Thank you so much – I will def be making these again. Egg-loving boyfriend was taking an interest too – when I've perfected them he can try them too 🙂
Miriam Says:
May 4th, 2013 at 2:22 pm
Perfect Elysia, I am delighted with your feedback. And it will be even more awesome if and when your wonderful boyfriend tries them out. Best your way in the meantime. P.S. I hated hard egg whites too myself in the past, really hated them, but I love these, they're better ! 🙂
I didn't even miss egg! | Veganism as a meat lover Says:
May 8th, 2013 at 3:16 pm
[…] can find the recipe for the fried egghere, and follow the links for the egg mayo […]
Miriam Says:
May 8th, 2013 at 4:00 pm
You have done well Molly with my eggs and like the pics too ! 🙂
brenda franks Says:
May 9th, 2013 at 12:53 am
Brenda Gleason Franks Miriam, you have done it again! I am so proud of you! Your culinary skills are only matched by your kindness and love for all creatures! You don't just "talk the talk." You live your convictions and share with the world! May you always be blessed! Love you and your recipes! Will be trying these out next week
Miriam Says:
May 9th, 2013 at 9:06 am
So very, very kind of you Brenda. Thank you for your constant support. I shall very much look forward to receiving your feedback on these as and when. Very best wishes always your way dear Brenda ! 🙂 X
Barbara Says:
May 11th, 2013 at 3:55 pm
What an inspired recipe!
Miriam Says:
May 11th, 2013 at 5:27 pm
Lovely pictures Barbara, great talent. The plant based egg tastes great, but will let you be the judge of that as and when. Cheers ! 🙂
Elaine Smith Says:
May 13th, 2013 at 5:22 pm
Just loving your 'egg' yolk! Have made the fried eggs (though they didn't look as pretty) and have used the tofu and yolk for scrambled eggs a couple of times- with the extra runny yolk poured over at the end. So tasty! My vegan partner just can't quite believe it. Thank you!
Miriam Says:
May 13th, 2013 at 7:47 pm
That is super news dear Elaine and thanks for dropping by here with it. Cheers ! 🙂
Sara Says:
May 15th, 2013 at 2:45 pm
YUM! I can't wait to try this!
Miriam Says:
May 15th, 2013 at 5:12 pm
Michelle Says:
May 27th, 2013 at 10:30 pm
Miriam, ¡eres un genio! You just made my dream come true! I followed your recipe and had amazing results (although not quite as pretty), I was lucky to find all the ingredients here in Puerto Rico and had a lovely Sunday breakfast my husband. I never liked silken tofu but it has an amazing "egg white" texture when fried. You are my hero!
Miriam Says:
May 28th, 2013 at 9:02 am
Michelle Hi there ! Thanks for your wonderful comment – I am delighted that you have made my vegan fried 'eggs' – so glad you and your husband had them for breakfast and enjoyed them. I am not crazy over silken tofu, but it depends how it is used and what for, so it's useful to have it in the house – in your case it's like buying your eggs, except it's all vegan and great ! Very best wishes your way and I look forward to your future comments on my blog ! 🙂
Kari Says:
May 29th, 2013 at 1:54 am
Just ordered black salt from Amazon……..I made a mock egg once…..white was tofu; yellow was fresh pureed corn with turmeric and salt…no sulfuric taste tho, so, shall try again, with your recipe.
Miriam Says:
May 29th, 2013 at 3:57 pm
Hi there Kari and welcome here. Hope you enjoy my fried egg. The yolk is the key to a good fried vegan egg I think, if that tastes right and compliments the white, with the correct texture, then it's a splendid alternative and a kinder way to eat – I hope you enjoy these and let me know what you think as and when you've made and tried them – they can also be made without the black salt if you wish, but the black salt gives them a more eggy taste 🙂
michelle Says:
June 4th, 2013 at 4:28 pm
Miriam, you are a Goddess. An Earth Goddess of culinary creations. I almost feel guilty eating these "eggs". They truly are uncanny, incredible. As a long time vegan, I think you could market this as a ready to cook product! And I kbie tons of vegans who would buy like crazy. Thank you for working so hard & bringing this recipe to all of us.
Miriam Says:
June 4th, 2013 at 6:27 pm
Thank you so much for your very kind words dear Michelle – I am only too pleased to have extended this recipe to the likes of people like you who appreciate it to the hilt. I had this today for lunch and it's exactly like eating an ordinary egg mayo salad sandwich, but without the cruelty and also cholesterol free – a win-win me thinks ! I very much look forward to your future comments on my blog ! Cheers ! 🙂
michelle Says:
June 6th, 2013 at 11:45 pm
I just have to add….I cannot stop eating these! I made them 3 days in a row "eggs" on toast. I rarely eat bread this often either. Today's the 4th day & I've managed not to go to my pre-made dry mix & whip up another serving…oh wait…but I didn't have dinner yet. This recipe is dangerous!
Miriam Says:
June 7th, 2013 at 10:38 am
Michelle, your comment brought on a huge smile to my face, I might be tempted to publish it on my recipe page at some point as it's worthy of it ! Truly I believe you, and I hope you have a lifetime of enjoying my plant based fried eggs ! Cheers your way !
Kaylee Says:
June 13th, 2013 at 6:10 pm
I am vegetarian and I am working on cutting out dairy and become vegan. I knew eggs would be the hardest part for me. Especially sunny side up on toast. But now I have this amazing recipe to try! Thank you so much for helping with my husband and I's transition to cruelty free!
Miriam Says:
June 13th, 2013 at 7:25 pm
Kaylee Hi there. A HUGE Kudos to you and your husband for wishing to make the transition to cruelty free eating & cooking. These 'eggs' are awesome. That said, I shall have to let you be the judge of that. Be sure to get yourselves some great bread to try these with, and all the usual breakfast time delights, tea etc, to make and mark it as a memorable and hopefully enjoyable treat ! I look forward to your feedback as and when you have tried them out. Best your way in the meantime ! 🙂
Vanessa Says:
June 14th, 2013 at 4:01 am
I just made these today. ordered the mash potato to Australia! they are beautiful and delicious! t he tofu I bought was good but not big enough for an egg ring so I cut them in squares! thanks for the recipe now to make the egg salad!
Miriam Says:
June 14th, 2013 at 6:11 am
Vanessa Hi there. I am so glad that you have made these and enjoyed them ! May be a larger round cutter will do the trick at some point if you find one to keep for this purpose – it really is worth it ! Best wishes your way in the meantime. 🙂
Sheri Says:
June 17th, 2013 at 3:49 pm
I just made these this morning. The tofu circles kept breaking on me.. Even after freezing the tofu. So I just crumbled up my tofu pieces in the skillet with the yolk mixture and cooked it right up! Delish! Tasted just like a fried egg! Thank you!!!
Miriam Says:
June 17th, 2013 at 6:48 pm
It may be a firmer tofu you need Sheri, but so glad you enjoyed it ! 🙂
Kaylee Says:
June 23rd, 2013 at 3:14 am
Just made these tonight. we were a little worried how they'd taste. We had them on biscuits and…..AMAZING!! My hubby turned to me halfway through his meal and said "We don't have to buy eggs anymore…." so I'd say it was a huge success.
Thank you so much!
Miriam Says:
June 23rd, 2013 at 10:46 am
Kaylee Hi there, that truly sounds superb, a huge kudos to you for making them and another one for your dear husband for putting a smile on my face. My husband loved fried eggs and he said the same with a huge look of relief on his face, finally plant based eggs we can make any time we wish to. Cheers and I look forward to your future comments on my blog ! 🙂
Gypsie Says:
June 24th, 2013 at 8:01 am
I am so pleased that I came across your FB page, your dishes are so appetising , and it's nice to know they certainly will be so much healthier..ty for sharing..:-))
Miriam Says:
June 24th, 2013 at 11:12 am
Welcome Gypsie and so glad you came across my blog too. Browse the category section and try out what you wish when you wish. Come back with your feedback as and when. Best your way in the meantime & Enjoy ! 🙂
Amanda Says:
June 25th, 2013 at 1:02 am
I'm a bit confused about the steps.It says, "Make up your mashed potato mix" (does that mean make the mix according to the package directions before adding in the other ingredients??). Also, does the water get added in to the mixture initially, with more water being added in later to make the other half of the mixture runny? Is the oil for the pan, or to be added in to the yolk mixture?
Miriam Says:
June 25th, 2013 at 7:17 am
Amanda Hi, I have altered the method so go to the recipe again and it will explain things better for you. Hope this helps and that you make and enjoy it. Let me know how it goes ! 🙂
Erock Says:
July 19th, 2013 at 3:43 pm
I wonder if truffle oil would work if the salt is unavailable in the area? Thoughts?
Miriam Says:
July 19th, 2013 at 9:17 pm
Am not sure about that Erock, no harm trying though ! Enjoy !
Jenniferlyn Says:
July 29th, 2013 at 9:01 pm
Seeing all of these positive comments makes me urn for a crusty toast with gooey egg yolk!
OK Miriam… I am super skeptical but more so super excited to try this! A vegan egg? GENIUS!
I am ordering the salt today as it is the only thing that I do not have on hand here in my pantry/refridgerator.
I will touch base after I have a shot at making these.
Miriam Says:
July 30th, 2013 at 7:50 am
Hi there Jennifer, thanks for dropping by with your comment. I hope you enjoy these 'eggs' and let me know how it goes. The 'eggs' here are not identical to dairy eggs, but they come reasonably close and fulfill that taste so many of us crave. Enjoy and be sure to eat with your favourite bread ! 🙂
Chrystal Says:
August 4th, 2013 at 6:17 pm
Hi Miriam,
This was absolutely amazing!!!! I used potato flour instead of instant potatoes. Perfect. I also fried my instead "yolk" circle for a second before dropping in "white" then followed your directions to finish. Thank you so much. I missed eggs. I've been vegan several years now and that was the hardest thing for me to give up. Now thanks to you I don't have too!!!! 😉
Miriam Says:
August 5th, 2013 at 6:33 pm
That really is very awesome news to me Chrystal, thanks for letting me know and I am delighted that you need not miss eggs anymore – quite a breakthrough for both yourself and others too ! 🙂
Inga Says:
August 15th, 2013 at 2:32 am
I have been a vegan since 2003. I have learned to do without a lot of things I used to like. But I have lusted over sunny side up eggs for a while now. We used to eat them every Sunday morning growing up with fries and hot sauce. I just made your recipe, and it is A-M-A-Z-I-N-G!!! Thank you, and God bless you from the bottom of my heart. You have no idea what this means to me to be able to enjoy my favorite food again without sacrificing my dietary convictions. Again, God bless you to continue this special ministry of helping others transition to this better way of life.
Miriam Says:
August 15th, 2013 at 6:35 pm
Ingra Hi there and MANY THANKS for such a wonderful comment, how good of you to express such appreciation ! 🙂
MJ Says:
September 1st, 2013 at 9:23 pm
We made these and are absolutely hooked! I haven't had eggs in 6 years of being vegan so these were an interesting & delicious addition to our breakfast options. Served over flaxseed Ezekial toast with a Mimosa – heavenly!
Miriam Says:
September 2nd, 2013 at 12:32 pm
Well MJ, that all sounded so perfect, and now you have your sunny side ups sorted for life ! Good on you and so glad you enjoyed them ! I look forward to your future comments on my blog ! 🙂
Huevos fritos veganos sin colesterol (de peletero) | La Dimensión Vegana Says:
November 9th, 2013 at 2:16 pm
[…] para hacer unos huevos tan reales como ricos. Con algunos cambios, la receta la extraje del site mounth watering vegan, un increíble blog de cocina vegana que sigo desde hace tiempo y que recomiendo apuntarse. […]
Miriam Says:
November 9th, 2013 at 3:01 pm
Thanks very much for the pingback to your site, Dimension Vegana. Could I ask you to include a note underneath the Youtube listing, saying something like "Inspired by Mouthwatering Vegan", with the name spelt correctly. Thanks, Miriam
Berlin Pt. 1 | VGNGF* Says:
December 11th, 2013 at 6:41 pm
[…] recipe in the following days), and kala namak (black salt) – because I want to make this vegan fried egg. Yes, it´s a thing. My family won´t believe […]
Cody Says:
May 10th, 2014 at 1:48 pm
I think you meant tsp not tbsp for the hot water added. 7T makes the yolk mixture a runny disaster….
Miriam Says:
May 13th, 2014 at 12:10 pm
Cody Hi. Tablespoons it is, it has been tried and tested by many. Remember the recipe is for a semi-runny yolk – what you can do (and I have added this now, as I have a habit of heaping my spoons) is be sure to heap your spoons of mashed potato powder. I hope you enjoy these, and of course by all means for a thicker yolk add a little less water if you wish – we like our 'yolks' warm but runny so that we dip our toast in them. Cheers ! 🙂
Scorpy Says:
June 25th, 2014 at 11:14 am
Hey Miriam! Want to try this recipe for quite some time, but can not find vegan dried instant mashed potatoes anywhere. Do you maybe have some ideas which ingredient would also work out instead of this one? 🙂
Thank you for your answer and greetings from Slovenia. 😉
Miriam Says:
June 26th, 2014 at 3:39 pm
Scorpy Hi. I suggest ordering dried instant mash from either ebay or amazon – Mr Mash is what I used which luckily is vegan. I don't suggest another ingredient as it won't work as well I have to be honest with you here. Hope you find and order one, it's well worth it ! 🙂
Protein-Packed Shakshuka with Beans, Kale and Vegan 'Fried Eggs' | Says:
September 9th, 2014 at 1:04 pm
[…] I wanted to make this dish because I discovered this incredible recipe for vegan 'fried eggs' months ago, and have been wanting to do something with it ever […]
Vegan Eggs: Incredible Vegan Versions of Every Egg Dish Says:
September 17th, 2014 at 8:35 pm
[…] Sunny Side Ups from Mouthwatering Vegan Recipes/ Miriam […]
tula Says:
November 7th, 2014 at 10:14 am
Hi… we dont have here agg replacer what could i use insted?
Miriam Says:
November 7th, 2014 at 10:39 am
tula Says:
November 18th, 2014 at 4:44 am
Hi . It look so good !! I want to ask if i can replace the margarin in the yolk ingredient ?
And by the way … u can make the egg replacer at home like this :
(For 16 eggs)
1/2 cup tapioka flour/or corn flour
1/2 cup potato flour
2 teaspoon baking soda
1 teaspoon xantan gum
You mix all the powders well.
To make one egg u take :
1 tablespoon of the mix+4 tablespoon of water + 1 tablespoon of oil.
You can replace the water with milk or any other liquid you want.
Helen Says:
November 23rd, 2014 at 1:21 pm
I am allergic to potatoes 🙁 Can you suggest something different to use for the yolks?
Miriam Says:
November 24th, 2014 at 1:52 pm
Hi Helen, sorry but I do not.
Miriam Says:
November 24th, 2014 at 2:01 pm
Tula Hi there. Sorry but I am not sure what you are doing with my recipe here ?
Barbara Says:
December 27th, 2014 at 3:50 pm
Hi Miriam! Wow…your recipe is really GREAT! The fried egg tastes really good, and I think it could help people who can't quit eggs to go vegan.
Therefore I would ask for your permission to translate and publish your recipe on an italian website (www.agireoraedizioni.org -forum: http://www.veganhome.it) and on its pamphlets, with credits, of course. I hope you will allow me to share your wonderful recipe.
Thank you,
Tracy Says:
December 31st, 2014 at 4:35 pm
Omg!!! Just made this and it's Sooooooo good!!! I ended up taking the leftover tofu and fryingthat up and pouring the rest of the yolk on it. So basically I ate almost a pound of tofu this morning lol The only trouble I had was keeping the tofu together in the circle. It kept wanting to fall apart. They didn't come out pretty but it was so Damn good. Thank you!!!!
Miriam Says:
January 1st, 2015 at 10:42 pm
Tracy Hi – sounds like you have really had your 'egg' fix, so pleased you enjoyed it wholeheartedly ! 🙂
Miriam Says:
January 1st, 2015 at 10:46 pm
Feel free to do so Barbara with full credit and links and also send me the link as and when, as would be good to have it. Best wishes your way and glad you enjoyed it ! 🙂
Barbara Says:
January 13th, 2015 at 12:19 pm
Thank you so much, Miriam.
I'll send you the article as soon as possible.
Have a nice day!
Spring Says:
February 17th, 2015 at 8:34 pm
I just tried this recipe. It is brilliant! Don't know how you thought of it, but many thanks. I've missed the taste of eggs so much. This recipe hits it spot on!
Miriam Says:
February 18th, 2015 at 9:27 pm
Glad you enjoyed it Spring ! 🙂
» 11 Savory Egg Recipes WITHOUT The Egg Says:
February 20th, 2015 at 7:08 pm
[…] Photo from: Mouthwatering Vegan […]
Krishnakumar Says:
May 3rd, 2015 at 6:08 pm
Hi Miriam, You are a genius without doubt. I dont know how can i get these ingredients in UAE as vagan concept is a bit rare in this part of the world. Still i try to find the ingredients and cook your magic egg fry.
Miriam Says:
May 5th, 2015 at 12:13 pm
Hi there Krishnakumar. You can order most of the products online on ebay or amazon. Let me know how it all goes. We also make vegan cheese that we send online – check us out on FB on MIDAS FINE ART CHEESES. 🙂
Vegan Breakfast Recipes That'll Get You Out of Bed Early - Vegan Food Lover Says:
June 12th, 2015 at 4:38 am
[…] #22. Fried Eggs Sunny Side Up […]
Tracy Says:
June 20th, 2015 at 1:50 am
This actually worked! I was not a happy girl when my tofu completely fell apart and my yolk wouldn't firm up. I cooked it anyway, because I was putting it in a sandwich and would it matter how it looked? I cooked my toast, put my mess of an egg on it, and OMG to the 10th power, it was amazing! I haven't had a fried egg sandwich in 15 years and it was my favorite meal before going vegan. I was glad I live alone so no one could see me licking my plate!
Miriam Says:
June 21st, 2015 at 11:55 am
Hey Tracy thanks for sharing that here on my blog ! Sounds like you really treated yourself, good on you. You must try my egg salad sandwich next, I have a feeling you will love that just as much too ! Then you can come back here with your feedback again. Very best your way in the meantime ! Here is the link for you : http://mouthwateringvegan.com/2013/04/06/first-proper-best-ever-vegan-egg-mayonnaise-egg-salad-sandwich/ 🙂
Eve Says:
July 23rd, 2015 at 2:47 pm
Hi, this looks great fun! The smallest cookie cutter size I currently have is 5cm, though. Will this scale up, or should I buy smaller cookie cutters (which seems a bit wasteful for a recipe I haven't tried yet)? Also how thick is your tofu to begin with? I suspect the blocks I get are too thick and will need to be cut down to size first. I get beautiful fresh tofu in my local Chinese supermarket, but while it tastes fantastic, it's not as firm as some of the others you can buy, such as the rubbery Cauldron stuff they sell in supermarkets. We frequently fry it for stir-fries and such, but not in such large pieces!
How many people are you usually feeding with this recipe?
Miriam Says:
July 24th, 2015 at 11:40 am
Hi there Eve and thanks for dropping by. If I were you I would use the cutter you have – at this point size is not an issue, but rather that it works and you like the taste and are happy with the texture. If you buy fresh tofu use some kitchen roll paper to blot out as much liquid as possible, then use your imagination in terms of thickness, but I think that something like half an inch should do the job – make a circle (as per the recipe in the centre) for the yolk and follow the recipe for it, fill it once the white is beginning to fry and then see the result it yields – there is a little of trial and error for the first time, but adjustments can be made thereafter. Let me know how it all goes and hope you enjoy it – great with toast to dunk in the yolk and your favourite sausages to make up a satisfactory and delicious breakfast ! Cheers your way !
Vegetarianism | Dharma Keng Says:
September 17th, 2015 at 10:42 am
[…] Original recipe available at: http://mouthwateringvegan.com/2013/04/27/the-perfect-vegan-fried-egg-sunny-side-up/ […]
Vegan-Bap | yummchi Says:
October 5th, 2015 at 7:18 am
[…] the recipe for the egg since it is not our own, but have no fear! You can find the recipe for the vegan fried egg here. Dear mouthwateringvegan, thank you for what you have done for us all. I love you. Ok last thing […]
Paola Says:
May 20th, 2017 at 5:23 am
THANKS! THANKS!THANKS! I am an egg lover and now I can be a vegan with my only worry solved thanks to you. I really appreciate your efforts. Thanks again!!
Miriam Says:
May 28th, 2017 at 11:51 pm
That sure is awesome news Paola. BTW here is my brand new YouTube Channel for you to subscribe to if you wish (I will be posting up weekly and you can receive notifications of the recipes too) https://www.youtube.com/watch?v=VsZDePKRz3k 🙂
C.Fo Says:
March 16th, 2018 at 5:11 am
Kala namak is the best! makes that perfect eggy taste. I thought this would be harder to make, but did it fairly quick and tastes awesome. thanks!
Miriam Says:
March 17th, 2018 at 12:53 pm
Glad you made and enjoyed it C.Fo !


text:
Ten days ago, in Palazzo della Mercanzia in Florence was inaugurated the Gucci Museum.
The building , located in the heart of Florence, on Piazza della Signoria, is a historical one, called della Mercanzia because it housed the Ufficio della Mercanzia, set up to protect the so-called Arti, which means Guilds.
Gucci, well known all over the world fashion firm, exposes in this prestigious space part of its vintage collection.
On the ground floor, the travelling collection, the starting point of Gucci's history which is connected to the fact that when young, Guccio Gucci, the founder, worked as a lift boy in Savoy Hotel in London.
Marvelous cases and trunks mostly from the '60s to 80's in all typical Gucci fantasies: GG fabric, waxed fabric,diamante fabric and materials: pigskin, suede, leather.
On the same floor an impressive Cadillac Seville Gucci edition from 1979,with a vinyl top covering with the double…
View original post 275 more words

subset: commoncrawl


text:
Hybrid rice with resistance to Newpath herbicide proved to be a dynamic combination for several rice producers who tested the product in 2002. But can growers offset the anticipated higher cost of two premium technologies with more yield and reduced weed control costs?
That's the question many growers, including Rich Hillman, Carlisle, Ark. are asking. In 2002, Hillman raised 10 acres of Clearfield XL-8 — RiceTec's XL-8 hybrid combined with Clearfield's Newpath resistance.
"The rice really yielded well," Hillman said. "The milling yields of hybrids had been keeping me away from them. But there has been some improvement (with XL-8). It's not up to a Cocodrie or a Wells, but it's close."
Hillman says he will raise the Clearfield XL-8 again next year "in fields where I have a red rice problem. I haven't heard what the initial seed costs are going to be. If it's too expensive, I won't be able to use it."
At the time of this writing, a pricing plan for Clearfield hybrids had not been determined, according to John Nelson, executive vice president and general manager, RiceTec, which markets hybrid rice. But the company is working on it.
"As with any new technology, we are certainly very cognizant that the farmer needs to recognize an economic benefit from these new technologies. We're going to stay very sensitive to that."
Hillman was impressed with the weed control potential of the Clearfield system, marketed by BASF. In fact, he raised Clearfield CL 121 in 2002 "on a few acres. I know that the CL 121 won't yield as well as the CL 141 and CL 161 varieties. But as to the red rice control, I was very surprised. It wiped everything out."
Water management was crucial with the Clearfield system, according to Hillman. "As soon as you apply Newpath, you can't wait on a rain. You start the wells and flush. That makes a heck of a difference. We tried to get out the second shot of Newpath when the red rice was two- to three-leaf. After that, you never let the ground get dry. If it does, you'll have germination and escapes."
The herbicide-resistant technology is coming at a good time, according to Hillman. "Number one, I have fields that are too expensive to go out and zero grade (to improve red rice control). And there really hasn't been a way to control red rice and still keep my rice rotation (one year in soybeans/one year in rice). Even with Roundup Ready soybeans, you're going to have red rice out there. The Clearfield technology is one of the few options we have (to allow a one year in/one year out rotation).
"Number two, even for the farmers who don't have red rice, propanil-resistant grass and other resistant grass is starting to show up across the state. The Newpath technology will work into the rotation and will help with that also.
"If we can get the cost closer to the cost of conventional seed — Clearfield rice is going to be some of the cheapest grass control you can have on your farm."
University research indicates yield increases in hybrid rice of as much 25 percent over varietal rice. However, Nelson stressed that yield expectations for a hybrid "need to be tailored to an individual farm or even an individual field and to the previous yield history of the field."
In small plot work in Mississippi "we cut 246 bushels with XP701 (the experimental number for Clearfield XL-8)," said Tim Walker, post-doctoral associate under Extension rice specialist Joe Street. That compared to 245 bushels for XL-8, 195 bushels for Clearfield CL 161 and Cocodrie at 180 bushels. "We're usually 10 percent to 15 percent higher in our small plot work," Walker said.
"If you have a red rice problem, these Clearfield varieties will pay for themselves and begin to clean up the red rice problem," Walker said of the Clearfield technology. "Early on, we were not seeing yields like we wanted to see, but here in the last couple of years, CL 121 has yielded well for us and CL 161 is even higher."
First-crop yields of both XL-8 and Clearfield XL-8 "were excellent," said John Gaulding, a rice producer in Winnie, Texas.
"We did a strictly volunteer second growth," Gaulding said. "I flooded up for duck hunters, came back after the season, drained the field and cut about 5 barrels (810 pounds) an acre. But the field was rutted up from the first harvest with the combines running back and forth cutting fertilizer test plots, so it wasn't a very good indication of what it could do with a second crop.
Gaulding was able to put out only one application of Newpath because of all the different rice lines in the field.
"That pre-emergence application, followed up by Stam, Facet and a grass herbicide later, was sufficient. There was no visible red rice in the field. It wasn't a bad red rice field, but right across the levee we had a field of XL-8 that did have red rice. I was very impressed with just the one application."
On-farm studies in Arkansas indicated that Clearfield XL-8 "performed similarly to XL-8. It looked very positive," said Arkansas Extension plant pathologist Rick Cartwright. "I think it could be a winner if there is enough seed availability and the economics are worked out. With the amount of red rice we've had and the interest in Clearfield technology, this could help."
Clearfield XL-8 and XL-8 topped Cartwright's yield trials at 200 bushels per acre and 194 bushels per acre respectively, across 10 sites. The closest competitors included: Francis, 181 bushels; LaGrue, 177 bushels; and Cocodrie, 169 bushels.
According to Jim Thompson, national sales manager for RiceTec, developing Clearfield hybrid rice "was an opportunity to combine the performance traits of a hybrid with the Clearfield system. And with Clearfield not being a GMO, we viewed it as a perfect marriage."
Rice lines with the combined technology will be available in limited supplies in 2003, marketed as Clearfield XL-8. The focus of the limited release will be on current hybrid rice producers, according to Thompson.
e-mail: email@example.com.


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Project Description
"If you're looking for a wedding photographer, you've come to the right place. If you're not looking for a wedding photographer, you may go now. No hard feelings."
You're still here…. Great!
Well a little bit about me (honestly it's really all about you….)
I'm Nicola (Nic…) and i'm based in Shavington (never heard of it – you're not alone) near Nantwich (everyones heard of Nantwich!!) in Cheshire.
I am a photographer and i specialise in weddings & I would LOVE to shoot yours! I can go on and on about me and what i do etc – but you don't have time to read all that – you've a wedding to plan!
So i suggest this – have a look at my work on here – lets meet up for coffee/drink/cake/meal, have a relaxed chat about your day, a look through my albums and see what you think.
Meeting up is a must, it's important to me that we get to know each other, i'll be with you all day so we need to be (best) friends – weddings are about love and laughter and so am i!
You know how to find me (my contact details are ALL over here) and lets organise turning your special day into beautiful images…….


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CUP: Smoke Gets In Johnson's Eyes
FedEx 400 benefiting Autism Speaks
Jimmie Johnson made a rare mistake, and Tony Stewart made a familiar charge.
The result in Sunday's FedEx 400 Benefiting Autism Speaks was Stewart's first win in what has been a tough Sprint Cup season for the former champion.
NASCAR ruled that Johnson jumped the race's final restart with 19 laps to go, and he went from the lead to pit road to serve a pass-through penalty. That left the battle for the win to Juan Pablo Montoya, who was looking for his first Cup oval-track win, and Stewart, who was looking for his first top five of the year.
Stewart gained steadily on Montoya and passed him with three laps to go to take the lead for good.
Montoya finished second, and Jeff Gordon was third.
"Man, it's been such a tough year," Stewart said. "We've let them (fans) down for a long time. Hopefully, we'll start building that momentum."
The face of the race changed dramatically on lap 378 when Denny Hamlin's car crashed into the second-turn wall after a front tire exploded. Johnson had a comfortable lead at that point, but the caution bunched the field.
After pit stops, Montoya led Johnson, Clint Bowyer, Stewart and Brad Keselowski to the green flag.
Johnson sprinted away from Montoya on the restart, but NASCAR quickly ruled that Johnson had started too soon, blackflagging him.
"I was half-throttle for the whole frontstretch," Johnson said. "At some point, I've got to go. He (Montoya) is not even going. I'm not sure if his car broke or it's off power. I'm running half-throttle down the stretch waiting for him, and he's not coming. It'a bummer. We certainly had the winning car."
The race's strangest crash occurred on lap 301 when Ryan Newman, teammate of the winner, bumped David Gilliland into a spin, and Gilliland's car dropped down the track and into Newman, sending both cars to the garage. Gilliland, normally mild-mannered, approached Newman's car and engaged him in an animated conversation about the incident.
Later, Gilliland told reporters he "got wrecked" and that Newman, who had been racing Gilliland hard for several laps, was too aggressive.
A few laps after the Gilliland-Newman incident, Kasey Kahne, running eighth, slipped and spun into the wall in turn two, bringing out the day's sixth caution.
Matt Kenseth, in pursuit of what would have been a fourth seasonal victory, had a strong car in the first half of the race but fell victim to another in a perplexing series of Toyota engine problems. Kenseth was leading the race on lap 159 when his engine belched smoke, ending his day. He led 29 laps.
The race was eerily reminiscent of the Daytona 500 for Kenseth. He led 86 (of 200) laps in that race but finished 37th after engine trouble.
Martin Truex Jr. also had a potent Toyota Sunday, but he also parked with an engine issue.
Joe Gibbs Racing entries ran away with the early segment of the race. Pole winner Hamlin led the first 23 laps before giving way to teammate Kyle Busch, who led the next 49. After Kenseth led a lap and Keselowski led two, Busch returned to the front for 52 laps.
Debris issues slowed the race in its first half, causing cautions on laps 81, 128 and 161.
Mike Hembree is NASCAR Editor for SPEED.com and has been covering motorsports for 31 years. He is a six-time winner of the National Motorsports Press Association Writer of the Year Award.


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Ode to FriarMarch 31, 2010
I read very few blogs. Mostly because most blog are crap. They say very little or rant about things that I find quite silly. I use the Internet for two things, information and entertainment. Sometimes both at the same time.
I read my Formula One news, Facebook and news (BBC and Globe and Mail) . And that is about it.
I used to visit Brett's 6 Weeks site but now its more like 6 years. XUP's is always interesting but her comments section is like the beach at Normandy, best to keep your head down. But my favorite-est site? The Deep Friar! Go there now! But come back when you are done.
Friar is a regular commenter here and I always welcome his comments, even if he says the dumbest things.
But this is an Ode to Friar post not a slam to Friar post. I save the slams for his comments section.
Friar's blog is unique. It is funny, intelligent, entertaining and informative. You learn more from the comments section than you do going to school. The best part is that his mom, sister and brother come and visit and that always lightens up the comments. His mom is a marvel, his sister is hot (she wants me) and his brother has an interesting name.
My favorites posts are the Viking cartoons. Original, topical and really funny. I can't wait until another comes out. I know Friar hates those posts because he works very hard on them, spends hours on each frame and then he gets 2 comments. Then he post a dead fish and gets 300. No one said that the 'net made any sense.
But what I do hate is those silly paintings he posts. Not sure why. Maybe he thinks it will get him a girlfriend by showing his sensitive artsy side. But his topics leave much to be desired. Food, landscapes, snow? C'mon, how about abstracts? Nudes? Flowers even?
I keep telling him to just take a picture and post those. He seems to have a good eye for a nice shot. But no, he insists on painting them. But anyone can paint. See? Here is something I whipped up last night.
I even used the right colours following the numbers on the paints. I mostly stayed in the lines, but I am an amateur, not like the Friar. He is a professional, he sells his paintings for cash!
So to recap.
- Visit The Deep Friar.
- He is funny
- I don't like his paintings
- His cartoons are hilarious
- I don't like his paintings
- Comment in his blog, you will always get a response, usually funnier than his post.


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Caring About Humans – PETA's New Weapon for Fighting Animal Entertainment
You have to give them credit. When PETA (or any other animal rights group for that matter) sees an opening, they take it. The group who recently called for a man to be hung is claiming that it wants to protect its fellow humans from harm as a ...Continue Reading


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The Basics Of How To Run A Successful Business - Employee Satisfaction
So if the paycheck isn't the bottom line, what keeps employees coming back to work and enjoying it? Studies have shown that five conditions help workers avoid burnout and establish an environment in which they can grow:
1. Leadership of the Supervisor: If employees have a caring supervisor who makes them feel wanted and appreciated, staff is more likely to openly communicate. People have to feel like they belong or that they are encouraged. It's better to establish a risk-free environment so employees feel good about asking questions and for help. Establishing a mentoring program for new employees is also a good idea.
2. Consistent boundaries: A policies and procedures manual should be clear to give staff guidelines for what is expected, such as acceptable and unacceptable behaviors; dress codes; time to work and time to leave; and how work is set up in the program. When employees are caught doing something they didn't know was wrong, it causes unnecessary conflict. Developing a good policies and procedures manual just relieves a lot of frustration.
3. High expectations for success: Supervisors can convey these expectations by showing appreciation for teaching methods and behaviors that meet the company's standard.
4. Skills development: When managers give the okay for employees to attend professional development workshops and seminars it helps direct employees into a striving and learning mode.
5. Encouragement of participation and needful involvement with others: Holding meetings where people can communicate their ideas and feel like they matter builds morale. When they can share and become a part of what affects them. Then they are encouraged to have a role in the company.
If you have done your best to hire a compatible and qualified staff, provide perks, and create an open working environment, why on earth would any employee leave? Problems may stem from the employee or the work environment.
If a specific employee appears to be unhappy or unable to do their job, try asking four questions.
- Does the person understand what their job is? (If not, they might need more education.)
- Do they have the skills to accomplish what they need to do? (To solve this problem, more training will be necessary.)
- Do they have a good attitude about getting the work done? (If the answer is no, managers should counsel staff to offer different options for perceiving and dealing with the work situation.)
- Is the environment conducive for doing the job? (If not, managers need to look at themselves and the center's established policies to see what is making it difficult for employees to work.)
There are five basic reasons why people leave to find work elsewhere and these are areas to consider if a company's turnover is high:
- The first deals with an employee's concern with their working environment, whether it be the physical surroundings or management policies. Workers are also striving to be proud of where they work and will be concerned about a company's reputation.
- The second reason revolves around lack of appreciation. When employees perceive they can be easily replaced and aren't valued as contributing anything purposeful to the center, the next logical step is to look for a workplace where they are more respected.
- The third point looks at management policies that prevent workers from getting their job done, such as too many rules or supervision that isn't supportive.
- The fourth explores the stagnant nature of some jobs. If people aren't learning or broadening their skills, most will likely go someplace that offers them more of an education.
- The fifth deals with salary because employees want to be paid commensurate to what they do.
Continued in The Basics Of How To Run A Successful Business - Benefits
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Why are many weak ahadith related in Ibn Qudama's book, 'The Radiance of Faith'?
Why have they not been excluded?
Scholars of Islam throughout history have strived their best to use those ahadith that they see as being authentic. A scholar would never use a hadith that he feels is not authentically attributed to the Prophet (salallaahu alaihi wasallam). However, different scholars looked at the acceptance and rejection of ahadith in different ways. This is something that you will study in Hadith Methodology. So, if the author, Ibn Qudamah, mentions a hadith that we have been told is weak according to other hadith scholars, it doesn't necessarily mean that he viewed it as weak.
Furthermore, when we study any book, we are not allowed to delete what we wish from the text. If there is something we disagree with, we can mention it in the footnotes, which has been done by Dr. Bilal Philips.
And Allah knows best.< Back to Questions


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2 day delivery
wait less, play more
The premium quad-stitched polyester headband boasts extraordinary durability and elegance reminiscent of Wimbledon.
Designed to withstand infinite barrages of tennis ball hits. Resin treated & UV stabilized to protect against damage from the Sun.
Our 2.5mm Tennis Net can be used with all standard square and round tennis posts - especially our FORTIS range!
This singles net is the highest quality net we offer and is guaranteed to last years, so is a great investment for leisure or competition use.
The twine has been manufactured to withstand infinite barrages of tennis ball hits, harsh UV rays, and the test of time.
The headband is woven from carefully treated yarn for enhanced visibility, maximised durability and to reduce distortion. Also, the headband's eyelets are almost completely immune to corrosion.
A PVC coated steel headline wire (Loop & Pin) will be provided. Alternatively, we also have a Double Loop headline option. If you require a specific headline wire, our Sales Team are on hand to help.*
Your answer has been submitted.
We really appreciate you taking the time to help other customers, so please check your emails for a little thank you from us.
Your question has been submitted. You'll receive an email when an answer has been received.
Can't hang around? Contact us and we'll get back to you right away.


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Conveying the Best Solutions
Material Handling
Spare Parts
About Us
Contact Us
The System Professionals
Custom Conveyor Corp specializes in material handling solutions for Municipal water and wastewater treatment facilities and general industrial applications. For nearly 30 years we've successfully worked with owners, engineers and contractors designing, manufacturing and delivering conveying products and systems in North America and worldwide.
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Conferences & Exhibits
We will see you at the following conferences and exhibits this year.
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Jammin' 4 Water Charity Event
Custom Conveyor Corporation is a Diamond sponsor of the fifth annual charity "Jammin' 4 Water" event to be held during WEFTEC 2017 on Saturday, September 30th at a Park West in Chicago, IL. "We are proud to be a founding and continuing sponsor and have Custom affiliated with this great event that brings together young and old water professionals for an evening of fun and fellowship for great causes in our industry" said Custom President Dave Caspersen.
Jammin' 4 Water, a WEFTEC-endorsed event debuted in Chicago in 2013 and featuring volunteers and amateur musicians within the water industry showing off their talents to raise funds for the WEF Young Professionals Community Chicago Service Project. Jammin' 4 Water 2014 in New Orleans expanded it's fundraising for other organizations working for clean water access around the globe, including: Global H20, dedicated to bringing clean water to people in developing countries; Water For People, which helps people in impoverished areas to build and maintain their own reliable, safe water systems; Water.org, which helps foster collaboration and innovation throughout the water sector; and Wine to Water, focused on providing clean water to people in need throughout the world; and continued with the WEF Young Professionals Community Service Project for the WEFTEC host city of New Orleans.
Concert-goers provide a $50 tax deductible donation to attend the event. The New Orleans Jammin' 4 Water will be Saturday, Sept. 30, doors open at 6:00 p.m., performances start at 7:00 p.m. @ Park West in CHicago, IL.
Consumers and engineers consult Custom Conveyor Corp for our extensive material handling experience and equipment product line that allows Custom Conveyor the flexibility to offer the best design solutions for every application. Our customers purchase Custom Conveyor products for our quality, price and service.
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Custom Conveyor Corp is committed to sustaining client loyalty. Our company is big enough to meet your equipment needs before, during, and after sale. We are small enough to know and service our customers personally. Customer service here is not a department, it's everyone's job.
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- Not Just One Solution, The Right Solution
Copyright 2015 Custom Conveyor Corporation · 20550 Commerce Blvd. Rogers, MN 55374 · 763-367-6200


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Tell your friends. Get a free box 🎁
Do you have friends that loves Kdrama, Kpop or Korean culture? Tell them about us and you will get a free box for every 5 friends that buy - Get your referral link here
✈ Worldwide shipping directly from Korea! ✈
Choose if you want a subscription or just buy a single box:
We select new Korean snacks and candies for you every month and pack them in beautiful Bokjumeoni silk bags. We deliver worldwide to anyone that want to try delicious Korean snacks from the best and most popular Korean snack and candy brands.
Here you can find our most popular boxes that you can buy directly - no subscription needed.
Choose how many snacks you want in each box and buy a subscription plan for yourself or for a friend. Or try a single box here.
We pack a new surprise box for you every month and ship it from Korea to your door for free! Worldwide shipping 🇰🇷 🌎
Taste, try and discover new Korean snacks while enjoying your favorite Kdrama or Kpop - Get a subscription here OR try a single box here
Yes, you can buy a single box here.
We recommend buying the single boxes if you want to choose exactly which box you want for yourself or for a friend.
When you buy a monthly subscription you will get free worldwide shipping included for all your boxes. If you buy a single box you will see calculated shipping cost during checkout.
Korean snacks have recently become widely popular worldwide along with Kpop (Korean pop music), Kdrama (Korean TV drama) and Korean beauty and makeup product.
The most common reasons why people buy Korean snacks and candy are high quality ingredients and lower sugar, salt and fat content compared to US snacks. You will experience delicious new flavors in thoughtful combinations and well balanced flavors.
You can either choose the theme you want and buy a single box here. Or you can buy a monthly subscription to get a new surprise box sent to you every month.
Subscription boxes are widely popular in the US, Canada and UK but not so common in other countries. If you haven't heard about subscription boxes before they work similar as magazine subscriptions. You can choose the box size and how many months you want to subscribe for and then you will get a surprise box sent home to you every month as long as you stay as a subscriber.
Our monthly subscription Korean snacks boxes are a great, fun and exciting way to discover new Korean snacks and candies without needing to buy large packs of each.
We will carefully curate the most popular and delicious Korean snacks and send you a new surprise themed box to you directly from South Korea.
You can order a subscription for yourself or buy it as a perfect gift to a friend who is interested in Kpop or Kdrama or Korean culture :)
We ship directly from Seoul, South Korea with Korea Post to (almost) anywhere in the world.
Add a product and go to checkout to see the shipping options to your location.
We ship the Korean Snacks subscription boxes 3 times a week so that our new subscribers done need to wait too long to get their first box. The package will then arrive to you within 2-4 weeks.
If you ordered more than one box you will receive a new box around the same time every month as long as you stay as a subscriber.
You will get carefully selected Premium Korean snacks from top Korean snacks brands, packed inside a beautiful Bokjumeoni bag - a traditional Korean silk bag that you can collect, or use as purse, pouch or makeup bag.
When you buy a monthly subscription you will get a new surprise themed box every month. If you want to choose which boxes you want to get you can buy our most popular single boxes here.
See this page to read more about what you can find inside the boxes.
You can cancel at any time directly through the website. You can also choose to skip an order e.g. if you are away on vacation.
When you order a box you will receive a link to where you can manage your subscription, or you can contact us here if you need help.


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for research and development
The ADMCi Foundation represents the best master-craftsmen on earth doing the best work they can possibly do. We invest in these people to learn from them, to promote the results of their work (in intellectual property, patents, and the objects they create), and to elevate the need for absolute standards of excellence to make our world a better place.
Recently completed, the Bienville Legacy commission set out not just to create a stunning motorcycle but to showcase a stunning work of human accomplishment.


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An online radio station that features all your favorites from the decade of big hair, new wave and arcade games.
Radioline gives to users access to more than 60.000 News, Sports, Talk, Music radio stations and podcasts worldwide. The user can easily find and listen to his favorite radio stations, and discover new ones according to his mood, location, musical taste and more!


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Gary McClain, PhD, is a therapist, patient advocate, and writer who specializes in helping clients—as well as their family members and professional caregivers—deal with the emotional impact of chronic and life-threatening illnesses.
Our family members can certainly be a joy. Except when they're not.
In the right place at the right moment, even someone you love can seem like a pretty bad person, like when a family member:
Accuses you of not holding up your end of the household chores when you aren't feeling well.
Tells you to "just think positive" when you try to talk about how you are feeling.
Criticizes you for neglecting some aspect of your self-care without understanding what really happened.
Just plain ignores you.
Dealing with the challenges of a chronic condition can put your emotions on edge. Especially on those days when you don't feel well, when you've had a setback, or when you feel like you're spinning your wheels and not getting anywhere.
And when you're feeling a little vulnerable, a supportive family member can make a positive difference in your life by giving you the encouragement you need to have a better day. A smile, a few caring words, an offer to give you a helping hand…who doesn't feel better when a little love is tossed in their direction?
When family becomes the problem
On the other hand, some days, family members aren't able or willing to provide that encouragement and, instead, say something angry, hurtful, or just don't seem to care at all.
"Wow! I thought you loved me!"
So if you are having one of those dark, cloudy days—and so is your family member—the result is like a perfect storm. Everybody's dark cloud gets darker with nobody quite understanding what's going on.
When the clouds have settled in, it's human nature to lose the big picture of your life and replace it with a very narrow lens. But through that narrow lens, something relatively small—like the actions of a family member—may suddenly look very large. So large that, in fact, not only are their actions magnified, but so is the impact of these actions on your day.
What's important to consider is that turning your loved one into a bad guy doesn't make you feel any better, or at least not for long. It just gives you a target for your frustration along with an excuse to let your feelings bubble up and boil over while you shove reason and rational thinking off into the corner. You end up feeling that all of that negativity is justified. And that means more suffering and stress for everybody in the house!
Worse yet, making a family member the bad guy can drive a wedge between the two of you. And you risk damaging a relationship with someone who plays an important role in your life!
Tips for handling family troubles
Here are some ideas to consider:
Take a step back to look at the situation objectively. Yes, our loved ones do things that disappoint us or make us mad. But the frustration or anger or disappointment that you are feeling may be part of something much bigger. And the people who are closest to us can also be the closest target for our frustration. Is it your family member, or is something else bothering you?
Try to identify what button is being pushed. When someone isn't very helpful or is unkind, we can be reminded of all the other times in our life when people weren't very helpful, treated us poorly, or bullied us. And we may feel that pain again. When we are feeling this way, old resentments that we feel toward a loved one—resentments that we thought we had left in the past—can suddenly bubble up. Do you see the pattern? Is there something that the two of you need to talk about and resolve?
Stand back and get a wider view. Your family member's current behavior may stick out like a sore thumb, but isn't there more to the relationship than this moment in time? What do you most value about your relationship? What do you most admire about them? Recall a time when your family member was there when you needed them. Or a fun time that you enjoyed together. Or the loving manner in which they treated you yesterday. In other words, look at the big picture.
Consider the possibility that someone else is also having a bad day. It's only human to have expectations for the people in our lives who are closest to us. But let's face it, people don't always meet our expectations. Your loved one may have something going on that they aren't ready to share, or don't know how to share. Is there anything you can do to make their day better?
Time doesn't always heal all wounds. When someone close to you disappoints or angers you, it is easy to react by cutting them off. But when we stop communicating with someone, our minds have a way of rewriting the story, making the wound that much deeper and turning a misdemeanor into a major crime. Try getting the communication going again. Start out with making a kind gesture of your own or offering to talk things out.
Do what you can to keep the communication going, and accept what you can't do. Some family members may be unable or unwilling to be supportive, or at least as supportive as we need them to be. Expand your social network by bringing more supportive and caring people into your life.
Let's give everybody in the house some breathing space, starting with allowing each other to be human. After all, we are all in this together!


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Ocean Quest
Ultimate action puzzle game.
If you like this free game, try Shark Attack.
CategoriesArcade Brain Family Ocean Underwater Small File
Price : Free
Downloads : 26.4K
Explore the legendary Seven Seas. Fire colored balls to make groups of three or more, but don't let them reach the sea gate or you're history! Download free full version pc game today and enjoy amazing 3D graphics and exciting gameplay! Free Game Features: - Extraordinarily addictive game play; - Family friendly puzzle game; - Modern 3D graphics; - Unique twist to the matching genre games; - Unique power-ups; - Original soundtrack and powerful sound effects; - Save / Load game option; - Game statistics; - Free full version game without any limitations.
Game Requirements
- Game Size: 28 Mb
- Windows 98/XP/Vista/7/8/10
Important about gamesAll free full version games provided at this web-site were licensed, sublicensed for distribution by other game developers, game publishers or developed by internal game studio and provided free legally.
If you have questions about this downloadable game, please contact us using this form.


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Jones appointed as Jets coach
The Newcastle Jets have named Mark Jones as their new coach ahead of the A-League season.
Former Newcastle Jets assistant Mark Jones has returned to the club as head coach on a two-season deal.
Jones, 50, takes over just weeks out from the start of the A-League season after the Jets sacked Scott Miller earlier this month.
He leaves his position as Adelaide United's W-League and youth coach.
Clayton Zane has been appointed as Jones' assistant at the Jets.
"It's a proud day for me to be appointed head coach of Newcastle Jets, my hometown club," Jones said.
"It is no secret that this is a position that I have long coveted, and to realise my ambition of becoming a head coach in the city I love is a dream come true.
"But now the hard work begins. The club has assembled a competitive and balanced squad brimming with local talent, A-League experience and international know-how for the Hyundai A-League 2016/17 season, and I am personally excited to work with each and every member of the squad.
"While it's true that there's not long until the new season commences, the work that has been done in preparing the squad has been good and I believe that we can kick-off the new campaign in a very competitive fashion."
Jones had two previous stints at the Jets, including helping the club win their only championship in 2008.
The Jets open their A-League campaign at home to Adelaide United on October 9.


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Bore - NAPA collaboration demonstrates environmental and financial value of operational efficiency software
1,000 tonnes of CO2 saved plus 5.8% reduction in fuel consumption, equivalent to $210,000 Read more »


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Jersey Boys Tickets at Hershey Theatre
Watch Jersey Boys from Hershey Theatre in Hershey, PA on 03/03/2019 18:30:00.000 with tickets from Broadway-BoxOffice.
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SCOTLAND'S health service faced "increased and prolonged pressures from influenza and respiratory illness" last winter with accident and emergency waiting times affected and operations cancelled, a government report said.
The NHS was also placed under strain by bed-blocking – also known as "delayed discharge" – when patients, are ready to leave hospital but cannot do so for reasons such as having no care home place or services to look after them, the Winter in Scotland in 2014-15 report stated.
We can't have people stuck in queues for hoursMargaret Watt
There were 2,118 Scots admitted to hospital after being diagnosed with influenza during the winter months in 2014-15 – a sharp rise on the 762 during the same period a year before.
Scotland's NHS had the highest pressures from respiratory illness in the past ten years with a 22.5 per cent rise in such conditions from December 2014 to January 2015 and "high levels sustained for many weeks".
The pressures severely impacted on "waiting times performance" with the Scottish government missing its own target for treating of 98 per cent of all A&E patients within four hours last winter. A total of 90.2 per cent of those admitted to A&E departments at NHS Scotland hospitals were treated within that time during the winter period.
Increased pressures on A&E had a knock-on effect on patient operations with "reported increased levels of cancellation" the authors of the report said.
Bed days occupied by delayed discharge patients stood at 55,000 at the end of the 2014, although the rate fell to just under 47,000 in May 2015.
The report said: "The increased flu and respiratory emergency activity will have contributed to the reduced A&E waiting times performance in December, January and February 2015."
Margaret Watt, of the Scotland Patients Association, expressing concern about the findings, said: "We can't have people stuck in queues for hours."
Scottish Labour public health spokesman Dr Richard Simpson said: "There are too many surgeries understaffed and overworked which will inevitably result in more patients going to A&E."
However, health secretary Shona Robison, rejecting the criticism, said the Scottish government had already begun planning for 2015-16 and the "additional pressures winter brings".


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21 May 2013
PULSE 2013 - kangan arora
the 'pulse' exhibition took place in london from the 12-14th may and this week i'll be posting a few highlights from some of the best exhibitors. first up is the bold and beautiful work of kangan arora who is a graduate of central saint martins and the national institute of fashion technology. kangan takes her design inspiration from the often uncelebrated facets of indian street life such as graphics on auto rickshaws, highway trucks, bollywood posters, bazaars and tea stalls.
Posted by bowie style at 8:00 am
Labels: TEXTILES
3 comments:
- Polly Rowan said...
I love Kangan's work! So cheerful and colourful. x
- 3:56 pm
- IDREWTHIS said...
this work is stunning the colours are so striking, inspirational stuff x
- 2:18 pm
- Kangan Arora said...
Thank you for featuring me! I must add, some of the work (2nd/3rd image) is my collaboration with Jonna Saarinen, as part of our Jonna X Kangan (www.jonnaxkangan.com) collection!
- 8:40 pm
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