Lots of talk these days about that eggy-tasting/smelling salt, black salt, a.k.a., kala namak. This stuff is supposed to be like magic, transforming tofu into smelly scrambled eggs right? Well, I was wondering what would happen if I put it in the batter for french toast. Would it actually make the batter more eggy?
I did a test, made two batches of Isa’s Fronch Toast in her book, Vegan with a Vengeance. One batch adhered strictly to the recipe and to the second batch, I added 1/8 teaspoon black salt. I really didn’t expect any magic to happen with only 1/8 of a teaspoon. But yes, there was a detectable difference. The black salted batch was smellier and I could just barely taste a difference. And I didn’t like it.
I think black salt will probably need to stay in scrambled tofu dishes, it does nothing great for making vegan french toast taste more eggy. In fact, I didn’t like it in the french toast. I think I would like it in tofu though and I did like huffing it straight up. It doesn’t seem to smell as bad as everyone says, or maybe, I got a weak batch?
Anyhoo, in case you were ever wondering, leave the black salt out of your vegan french toast. This public service announcement brought to you by SnarkyVegan.
SnarkyVegan 
December 7, 2010 at 4:13 pm
Well, it was a good idea! I just used black salt for the first time, it was on a batch of deviled tofu. When I mixed up the yolky part and stuck it in the fridge while I was working on other things it stunk up my whole fridge. I didn’t think the salt itself was that stinky, so perhaps it just needs a vehicle to stink to its full potential. All that said, I do like it!
December 7, 2010 at 4:15 pm
Heh heh heh. Like your public announcement!
I’m no expert but I think eggs are in French Toast just for coating / texture rather than their flavor. Black salt just mimics the weird farty sulfur flavor of eggs so won’t do much for the coating / texture aspect. Agree with you 100%, we only use black salt in things like tofu scrambles. Thanks for the warning, we’ll avoid Fart Toast! :-)
You make me wonder though what other foods might benefit from that sulfur aspect. Maybe a vegan version of egg drop soup? I’ve avoided egg things for so many years that I’m not sure what other recipes might call for the farty egg flavor to shine.
December 7, 2010 at 4:41 pm
Haha, very good to know – thanks for passing that important info along! I bought the salt a few months ago, used it (unsuccessfully) in one recipe, and have never known what to do with it since. Now I know what NOT to do with it!
December 7, 2010 at 6:23 pm
Sarah,
Are your deviled tofus the recipe I saw via Vegan MoFo? It looked awesome and I need to try them. I think you’re right about the salt needing the right vehicle to reach its full potential. I wasn’t turned off of the smell until I cooked it.
Rob,
This recipe shall henceforth be known as “Fart Toast” LOL!!
Greenvegan,
Sometimes it’s good to know what NOT to do. I also just tried the black salt on scrambled tofu and yes, a little goes a long way. I’m going to have to use MUCH less in the future.
December 7, 2010 at 9:00 pm
Hmm, I’ve never had black salt before but it sounds kind of yucky – but then I always thought eggs tasted and smelled gross so there you go :)
December 7, 2010 at 10:51 pm
Kala,
Yep, I’ve used it now in scrambled tofu and probably used too much. It was strong. Maybe eggs really smell like that, it’s been so long I’m not sure I’m remembering it correctly.
December 8, 2010 at 12:46 am
That’s the sorta thing I would have tried too. Makes sense in theory…..practice is a different matter.
December 8, 2010 at 9:15 am
Yep! Was the deviled tofu in my Thanksgiving post, recipe by by Bianca found here: http://vegancrunk.blogspot.com/2009/07/vegan-deviled-eggs-yes-i-did.html
I plan to make these again for Christmas, they are so good!
December 9, 2010 at 3:03 am
Lol @ Fart Toast. It does look good though. My French toast NEVER comes out looking that good. Also I’ve never even heard of that salt. I should probably stay away since I don’t like smelly things. :x
December 9, 2010 at 3:55 pm
I’ve never heard of fart salt either. Where did you find it? The more we say fart, the less likely I am to try it tho…fart.
December 9, 2010 at 4:34 pm
I found it at http://cosmosveganshoppe.com although I tried to get to my local Indian market (where it’s called kala namak) but had a minor claustrophobia attack and had to leave.
It’s supposed to smell sulfurously eggy but honestly, it’s been so long I can’t vouch for the accuracy of that statement.
August 22, 2012 at 3:14 pm
I was just whipping up fronch toast this morning and thought, “I wonder if black salt would make it better?” Because of your resounding, “Nope!” you saved my breakfast from being farty. Thanks!!