To prepare the alginate bath, add the distilled water to a blender. Set to medium speed and add in 1 tsp at a time of the sodium alginate. Once blended, add to a container or Tupperware, then refrigerate overnight. We need all the air bubbles to dissipate before using.

To make the egg whites, whisk and combine everything in a measuring cup ideally (easier to pour).

Add all the ingredients but the black salt to an immersion blender cup. Blend with an immersion blender until smooth and emulsified. Alternatively you can use a regular blender. But slowly stream in the oil as the blender runs to create the emulsion.

Add the sauce to a saucepan and gently heat over medium low until the cornstarch is activated and thickens the sauce. Remove from heat and add in the black salt. Taste and adjust for seasoning. If your emulsion breaks you can simply blend it up again.

To form the yolks, add about 1 tablespoon of the yolk mixture to the sodium alginate bath. Using a small spatula or spoon, gently cover the alginate over the yolk. It should sink down and form a sphere. Let it hang out for 30 seconds, then using a slotted spoon, gently scoop it up. Let the excess alginate drip off, then wipe the bottom of the slotted spoon with a paper towel. Let the yolk rest in another container of cool water.

To fry the egg, get a non-stick pan up to medium heat with a bit of oil or vegan butter. Pour in about 2 - 3 Tbsp worth of the egg whites. Shake the pan a bit to spread the white out more, this will help the edges get crispy! Then just add your yolk to the middle of the white. Cook until desired doneness!

Season with salt, black pepper and more black salt for extra egginess! Hot sauce is recommended too!

To make an over medium egg, simply add about 1/2 tsp of tapioca starch per yolk (each yolk should be about 1 Tbsp of the yolk mixture) and combine. Then add the yolk to the white after pouring into a heated pan. Cook until the bottom is browned, then flip and cook until desired doneness! Serve on some bread with some cheese, lettuce and tomato for a classic fried egg sandwich!