Let's get blending!

Make the "egg-yolk"

With a stick-blender, whip the aquafaba with the vinegar for 1 minute, until a white foam is formed (it forms the foam after a few seconds, but continue to whip it for a minute).

Mix the foam with the flours, butter and cheeze. Add the salt & turmeric and mix well.

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"Make the egg-white"

Here again, whip the aquafaba with the vinegar for 1 minute, until a white foam is formed.

Add the rest of the ingredients, and mix well.

For a thicker texture, add 1 tbsp of tapioca.

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To a pan on medium-heated stove, pour 2 tbsps Sunflower oil and when hot, pour about 2-3 tbsps of the "egg-white". Immediately after, carefully add to the middle a tbsp of the "yolk".

Cover with the lid and cook for about 5-7 minutes. DO NOT turn the egg upside down.

Check to make sure the edges and then the entire egg is stable before transferring it to a plate.

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Any leftovers can be kept in closed containers for a day, depending on the freshness of the ingredients.

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Enjoy! And let me know how it turned out..