Mung bean egg mixture is the perfect JUST Egg Copycat Recipe that will elevate your breakfast with a pretty darn close copycat. Soaked mung beans, avocado oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar create a scramble that rivals the original. A vegan breakfast that’s equally wholesome and flavorful.
So here is the problem: You are tired of overnight oats and bagels for breakfast and just want something a little more….special and breakfasty! So you run to the store to get your favorite plastic yellow bottle of vegan egg mixture and tragedy! No JUST Egg to be found on the shelves! Anywhere!
I do love JUST Egg! I love the versitility to use it in a vegan egg scramble, breakfast hash brown casserole, or my favorite tater tot casserole. There is nothing like JUST Egg when you are needing a vegan egg subsitute for the traditional egg (but no egg) dishes.
And I will always ALWAYS opt for going the the store and buying the yellow bottle before going through the process of making my own. Sadly, because of whatever distribution issues are going on, we can’t always find JUST Egg in the stores so I had to figure out a way to make my own JUST Egg copycat recipe by creating a mung bean egg mixture.
And I almost didn’t post this recipe. Seriously, I almost didn’t because honestly, it is not exactly the same as the mixture found in the plastic bottle. But recent frustrations in trying to actually find the product on the store shelves made me realize that while not an exact replica, it’s pretty darn close and pretty darn tasty too! And you all deserve to have the option to make your own too.
Ingredients needed to make vegan eggs out of mung beans
- dried split mung beans, also called Moong Dal soaked overnight – You will be soaking overnight and then blending them.
- water for soaking – which you will discard after soaking and fresh water for blending
- avocado oil or another neutral-tasting oil
- nutritional yeast
- turmeric for color
- black salt – also called Kala Namak, which is pinkish gray not black. Black salt is what gives the mung bean mixture an eggy flavor.
- garlic powder
- balsamic vinegar
- oil for cooking and salt and pepper to taste
- You’ll also need a really good blender. A high-speed blender is best.
How to make your own JUST Egg substitute out of mung beans
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step one: Rinse and soak the beans
Rinse the dried split mung beans until they almost run clear. Put the rinsed mung beans in a container with a lid. Cover with water and place in the refrigerator to soak overnight or at least four hours.
I like to start soaking the beans the night before so they will be ready to go the next morning.
Steps 2 and 3: Blending the ingredients
After soaking for at least four hours you will notice the soaking water is cloudy. Discard this water and give the soaked beans one more good rinse.
Add the soaked and rinsed mung beans to the blender along with the fresh water, oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar. Blend it up until smooth. Depending on your blender, this will take 2-3 minutes of blending.
You’ll know it’s done when the mixture is smooth and yellow without any little bits of unblended mung beans remaining. My mixture is a little foamy when I’ve finished but that does not affect the cooking.
Storing and using the mung bean egg mixture
You can use your blended mung bean egg mixture right away just like you would use JUST Egg. This JUST Egg copycat recipe can be used in egg dishes, breakfast casseroles, and egg scrambles just like you would use a bottle of JUST Egg! (See what I did there?)
I have not tested this recipe in baked goods though and will only say to try it at your own risk. But then, I never really had success using JUST Egg in baked goods either.
If you don’t use your mung bean egg mixture right away then place it in a container with a tight lid and store it in the refrigerator.
How long will my Just Egg copycat mung bean egg mixture last in the refrigerator?
Unfortunately, not long. This homemade JUST Egg copycat does not contain any preservatives so will not last as long as the plastic bottle of JUST Egg would. A bottle of JUST Egg says to use it within seven days of opening. Yeah…don’t do that with this homemade mung bean egg mixture!
I did a little experiment to see how long it would last. The first day I used it within about six hours and it was great. The second day, it was even better! BUT by the third day, the mung bean eggs were really beany tasting. Yuck! So use the homemade mung bean egg mixture within two days of making it.
Cooking the mung bean egg mixture into scrambled eggs
If you have cooked JUST Egg into scrambled eggs, you’ll notice that this homemade mung bean mixture does not cook quite the same, nor does the finished product have the same quite the same texture as JUST Egg does. I was a little bothered by this at the beginning until my husband reminded me that JUST Egg certainly doesn’t cook up just like eggs and that we are all doing the best we can with it.
And then he sweetly told me that my mung bean eggs were even better! So he got extra appreciation and breakfast from me!
Use a nonstick skillet and even though this recipe does contain some oil, use more to oil the pan, or the mixture will stick and burn on the bottom of the pan. Drizzle a little oil and heat the pan on medium before adding the mixture. Pour the mixture onto the heated oil and let it start to cook before disturbing it.
And then it’s a little bit different technique to cook the mung bean egg mixture than you use with JUST Egg. Let the mixture start cooking and setting first. And then with a wooden spoon or spatula start to stir and turn. Scrape the bottom as you stir and turn it.
As the mixture starts to cook, you should chop the cooked portion into smaller pieces as it is cooking. You are going to find that the pieces are cooked but still pretty mushy.
After the mixture has cooked and the pieces have been separated, I turn off the stovetop and let them sit for a few minutes to dry out while I’m preparing the rest of my breakfast. Then I turn the stovetop on again and heat everything up. The pieces get a little firmer and have a better texture after the reheat.
This mung bean egg scramble is NOT exactly like JUST Egg, nor is it exactly like a chicken egg either! But, we actually like the flavor and texture better now that I have made it a few times. And honestly, when you can’t find a bottle of JUST Egg in the grocery store anyway, you feel pretty grateful and lucky to have a bag of split mung beans lurking in the back of your cupboard!
Mung Bean egg Mixture – JUST Egg Copycat Recipe
Equipment
- high-speed blender
Ingredients
- ½ cup dried split mung beans soaked overnight
- water for soaking, discard afterwards
- ½ cup water for blending
- 1 Tablespoons avocado oil
- 1 Tablespoon nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon black salt see notes
- ¼ teaspoon garlic powder
- ¼ teaspoon balsamic vinegar
- oil for cooking and salt and pepper to taste
Instructions
- Rinse the dried split mung beans until they almost run clear. Put the rinsed mung beans in a container with a lid. Cover with water and place in the refrigerator to soak overnight or at least four hours.
- After the mung beans have soaked, drain the water and give them one more rinse. Add to a high-speed blender.
- Add the water, oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar. Blend until smooth.½ cup water for blending, 1 Tablespoons avocado oil, 1 Tablespoon nutritional yeast, ½ teaspoon turmeric, ½ teaspoon black salt, ¼ teaspoon garlic powder, ¼ teaspoon balsamic vinegar
- Use this liquid vegan egg in any recipe calling for JUST egg and cook as you would cook JUST egg. See notes.
Have you tried making thin pancakes to use for breakfast wraps from this recipe? I’m thinking of trying it using my Japanese omelot roll pan. Ant tips for trying this?
You know I haven’t – but I don’t see why it wouldn’t work. Just make sure your pan is non-stick and then oil as well. And I’d start with a small diameter pancake to begin with so that you can experiment with the cooking to find out the best temperature and timing. Do let me know if you try this and what the outcome it. Cindy
I used a large wide-mouth mason lid (ring). It turned out like mini pancakes and worked well on a muffin with vegan cream cheese, Everything Bagel Seasoning, and my Seitan homemade BakN’. I made the whole batch of them, laid them on a cookie sheet in the freezer, and then put them in a freezer container to keep them fresh and ready to go. . They reheat very well. My dog also loves them.
I used my Japanese omelette pan today and made folded eggs for breakfast sandwiches on English muffins. It worked perfectly and there was zero sticking (I let it set and then was able to slip a spatula under it and flip it as one long piece). I don’t know how it would be to roll them, I’d be worried the mix wouldn’t cook inside the roll, but it might. I use that for cooking Just Eggs and roll those every time.
How long can/should you keep the cooked mixture in the fridge? Thinking about adding this to my meal prep and wanted to know how to plan appropriately.
Hello, so that’s a really good question. It will probably be “safe” for up to five days. However, I find the quality goes down a little after three days. The texture gets a little rubbery and the flavor a little bean-ie. Perhaps I’m overly picky though. You could do an experiment before committing to work on meal prep by making a small batch and taking a bite out every day to see how long it tastes good to you. That way you’ll know for sure before investing in a full-on meal prep.Good luck to you with your meal prep! It’s really the best way to do things:)
I have made this a few times with this and other recipes. I make omelets that could also be used as a wrap. You could meal prep the cooked omelets but 3-5 days is max fridge life.
Great to know. Thanks for the input!
Oh Cindy,
I’m sorry but I have to leave a comment…it turned out terrible like I’m so grossed out we had to air out the house for a couple hours. I couldn’t even eat it or try a bite because it smelled so nasty. Mine was like a paste not a liquid, I went over and over the recipe and making sure I followed all directions and quantities. Not good. I think I have to go back to buying just egg I’m sorry!
Hello Liz, first of all I am deeply sorry this recipe did not turn out as expected (and in fact kinda sucked right?). I do understand how disappointing that can be. Just this Christmas my daughter and I were making vegan peanut butter cookies from a well known blogger (and that got lots of great reviews). Sadly, they were a real disappointment – crumbly, dry, and tasted like chalk. And I’m pretty sure that we followed the recipe perfectly. So I get it… I do take review like this very seriously and wanted to make sure there was nothing inherently incorrect in the writing of the recipe so this morning I was busy soaking the mung beans to make an unanticipated afternoon snack of vegan egg scramble. It did turn out the way I expected and was in fact pretty tasty. So I am looking at your comment to try to problem solve what might have gone wrong. First of all, this is not JUST Egg. It’s a pretty good copycat but NOT exactly the same. It is very different in the way you cook it and in the final texture. If you try to cook it just like you would JUST Egg then I can see why it would be paste. Once it’s a thick paste you need to turn and cut into pieces. Then turn and cut into pieces – again and again. And then once the pieces have cooked they will still be a little mushy so let them sit for a bit and then reheat the pan and cook, turning the egg pieces until they are warmed. I spent the morning looking at a few other similar recipes and while the recipes are indeed similar enough in ingredients and directions to mine, they don’t explain the difference in cooking technic – nor do they explain the difference in expectations. It’s NOT JUS. And the odor you describe concerns me too. Perhaps it was from a burnt pan? Because that can be nasty. I’m wondering though if you used more black salt than you are used to using. One-half teaspoon might be much if you don’t typically use and enjoy the sulphur taste and smell. But then, I also add black salt to my JUST Egg too. Since this might be a difference in tastebuds then I’d suggest to anyone not sure about black salt that they start with half the amount and then add a little pinch to the finished product if they’d like more. Again, I am deeply sorry this recipe did not meet your expectations and I hope that you are willing to give some of my other recipes a try. Now I’m off for my afternoon vegan egg snack! Cindy
I agree the smell they didn’t like was probably the black salt. Some people can find it really offensive. (I personally love it and use it in my tofu egg salad at least twice a week!) I’m going to try this recipe but wondered how it would work in a quiche. What do you think?
I am not sure about in a quiche. I’d have to try it first. Have you tired this broccoli leak frittata? It’s like a quiche and uses chickpea flour and tofu.
I tried a frittata instead of a quiche. It was not bad. I added asparagus and vegan sausage that I had sauteed. Thank you for the recipe.
Thank you SO MUCH for letting me know how it is in a frittata. I’ve never tried it and now I know. Hope this will help other readers as well. Cindy
Could it be that you don’t use the correct type of mung bean? Using, very specifically, Moong Dal is important because other types will turn out like you’ve described. I’m not sure if this is what happened with your recipe, but I tried experimenting and using the type that is half yellow and half green mung beans split and it was so horrid. The smell was awful and it didn’t cook right and I ended up having to bring everything outside because it smelled so bad. It was definitely a failed experiment!
This recipe is wonderful when done properly. I make omelettes every week. Good luck!
I think you might be right! I only get the yellow split mung beans but I do know the greenish whole mung beans exist. I hope this helps another reader.
This is a terrific recipe. The taste was really good, and I liked that the mixture did not include very much oil and had no plant milks. Adding the latter does not improve the taste or texture, so this streamlined version is a win. The truth is that making a Just Egg replacement at home will never get that ultra-processed texture without the added emulsifiers — but you can improve on the taste, which is what I find in this one. Definite keeper! Thank you.
Thank you for your kind review. And thank you so much for articulating better than I did why this recipe is NOT the same as JUST and why you need to set your expectations differently. Have a great day:) Cindy
Good morning,
Finally on the third try and using this recipe I got the “Just Egg” Sub right!!! After reading some of the comments, I used aquafaba instead of water. A quarter cup cooked up into a nice pancake shape, that was pliable enough to fold or roll. Thanks for sharing your recipes…
Elaine
Thanks so much for letting me know about the aquafaba. Can I ask, did you cook it down first? Or use it straight from the can? Thanks again for letting me know how it turned out. Cindy
Just made this and LOVE it! Wonderful taste. Ive made another one that had nut milk and have to say I prefer this. I ised pecan oil (neutral flavor) instead of avocado oil as I have a severe allergy to avocado. Thank you for this recipe!!
Thank you for the great review and for your suggestion about the pecan oil! I’ve never tried it before but will look for it and check it out. Cindy
I have a question. My mung beans (the only time I’ve ever found them in a store) aren’t split. Can I still use them?
Hi, that’s a really great question. I’ve only ordered mine from Amazon and they are split (our local grocery store doesn’t have even the whole beans!). I can’t say for sure since I’ve never tried them. I did do some digging online though and if you decide to give whole mung beans a try then soak them much much longer and change the water out a several times during the soaking process. Also, the skins might give the mixture a darker (even greenish or gray) tint. Do let me know if you try this and how it turned out. Cindy
I made this recipe this morning and just cooked it up for lunch with chopped mushroom, onion, and broccoli stems. Fabulous! Given the UPF ingredient list in “Just Egg”
I made this recipe this morning and just cooked it up for lunch w/ chopped mushroom, onion, and broccoli stems. Fabulous! Given trhe UPF ingredient list in “Just Egg” (Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains Less than 2% of Dehydrated Onion, Gellan Gum, Carrot Extractives (Color), Natural Flavors, Turmeric Extractives (Color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (Preservative)) there is no way a home-made version will be able to replicate that stuff. This is better! I love that this version doesn’t have milk. The taste is better than “Just Egg” even though the texture is so different. Instead of all the water, I used 1/4 cup of aquafaba from a can. This recipe is a keeper. I thought the spice mixture was exactly right. Thanks for this!
Oh marvelous! Thanks for the great review and for the recipe suggestions. It’s always helpful for our readers. Cindy
I agree, this recipe is better than Just Egg IMO
You can find yellow mung beans at any Indian grocery store, we use that as a stable in Indian cooking.
Yep, important to use the yellow split mung beans and not the greenish whole beans. Thanks for your advice. Hope this helps another reader.
The recipe maid as-is was pretty good. Just as you said, not exactly JUST Egg but close. I think where it really shines is when it’s used with other things. Mixed with veggies as some have said, or made into an egg salad like I did. Mixed with some mayo and mustard it was the best egg salad I’ve had.
Thank you so much for letting me know about your experiences with this and for the great review. And egg salad sandwiches? Holy cow what a terrific idea! I’m definitely putting that on my list of things to try:) Cindy
Unfortunately, I had a similar experience to the other Liz above! Though mine smelled fine, it was gummy and sticky. I followed the recipe to a T, I even measured out all the ingredients instead of my usual eyeballing it! I did the cut and stir and flip, cut and stir and flip for over fifteen minutes and it never stopped being a gummy mess. 🙁 I read the notes thoroughly, and knew not to expect a direct analog to Just Egg, but an alternative, so it’s not that. It wasn’t completely inedible, but it was definitely disappointing.
Did you make sure to use the yellow split mung beans?
Absolutely that’s what you must use!
I noticed just egg has baking powder in it.
Hi, can I make a batch of eggs and freeze it till further use. It’s quite a process for lasting only a couple of days.
Honestly, I have not tried this. If you do decide to give this a try then make sure you stir it well before using after freezing as the mixture might have separated.
I have to say I’m very pleased with this recipe. I found it scrambled very nicely. I love that it doesn’t have baking soda/powder or plant milk. If cooked properly it’s a great recipe! I didn’t find it gummy like another recipe I tried. Tastes great. Thank you!
I’m really glad you enjoyed this and that it worked well for you. Thanks for the great review!
I found this recipe because I was looking for a Just egg substitute for baking, if you see this comment, can you tell me if you have tried baking with it?
Hello and that’s a great question. I have unfortunately not yet tried it in a baking recipe. If you do then will you kindly let me know? And next time I bake I will do so as well.
Question: if this is such a good copycat, why can it not be used in baking? I would probably leave out the black salt.
I don’t even use the JUST egg in baking but do a flax egg instead or use Bob’s Red Mill egg replacer. And I did point out in the blog post that it’s not an exact copycat.
Just made this! This is my third time making mung bean eggs. Before I’ve used Edgy Veg’s recipe. I like that recipe too, but I really prefer this one! Minimal ingredients and I really like the taste. The texture is awesome. Just eggs texture is really moist and juicy and it’s hard to replicate, but I love the texture of the homemade just eggs. It’s mushy at first when cooking, but you need a spatula to bread the big parts into smaller parts and allow everything to cook through and get a tad more dry/cooked. There is an art to making homemade just egg! Haha
I’ve also had 4 lbs of dry split mung beans I got sometime last year. I can make so much vegan egg with that amount!!
Am totally in love with this recipe. I love the smell and I love the consistency. I had tried another recipe and it did not work as well. Thank you for sharing this recipe. I tried buying “Just Egg” and the price has gone up to $7-8 per carton. You are a life saver!
Hello, I made this today and it was pretty successful:) I wanted to post because I had only managed to find the whole green mung beans. I soaked them for a couple of days and when I rinsed them most of the green skins came away. As they float, I was able to pour them off and was mostly left with whole yellow mung beans. The first ‘egg’ I cooked remained a bit gummy but still tasted good. So I added a tablespoon of tapioca flour and had another go in my crepe pan. This time it cooked really well and I was able to fold it in half and in half again as you would do the other a crepe. I would have loved to be able to attach a picture. I have been making flat breads for years and I have found that with practice they just get better and better. I think that the same may be true of the cooking process in this recipe:) PS. I added a bit of miso paste and lemon juice:) Thank you for your recipe!
Works but not like mentioned . Follow recipe then oil pan and scramble as good as possible got to use non stick pan it will look like scrambled pan cake but don’t worry let it cool then roll apart with hand to make scramble look . I add mine to rice mixed better in dish it do taste like egg and is cheaper then just egg as they keep rising their price .
I had TREMENDOUS SUCCESS with this recipe. Comments are turned off in Pinterest, otherwise I would have left a picture. I made this exactly following the recipe. I intended to make “folded” eggs like the frozen Just Eggs. I bought a cast iron 4-cup egg pan but ended up using my Japanese omelet pan for my first attempts because I wasn’t sure how the batter would act cooking. The divided 4-cup cast iron is brand new and I seasoned it. Now that I know how this cooks, I’ll use it next time. The mung bean batter did not stick at all. I heated the pan at medium, then sprayed it with olive oil, poured in 1/2 c batter and let it cook for a minute or two. I was then able to flip it over in one piece. Once it cooked another minute, I divided it into 2 equal halves. I turned the heat to low and then made an indentation in the middle of each half. I split a slice of Violife smoked Gouda between each half of the egg, then folded each half over on itself and held it about 30 seconds so the cheese would get melty and hold the folded egg together. I put these on lightly toasted English muffins with my favs for egg sandwiches, mustard & hot sauce. I wrapped two in foil and put those in the fridge for tomorrow/day after (I’ll leave them in the foil and heat them in my oven at 350F for 7-8 minutes). I wrapped two in press on wrap and put them into a freezer bag to eat in the future when I want fast food. The recipe made 3 half cup portions, which made 6 sandwiches. This was SUPER easy and so delicious. They weren’t gummy at all, although I probably cooked them a litter longer, but I think the lower heat helped them turn out perfectly. This is definitely a repeat. I’ll come back and leave another comment once I eat the ones I froze to let you know if that was a success or not.
Just made this as I’m in Australia and we don’t have access to JustEgg and I have been dreaming about it since I lived in the US years ago. I eat a lot of scrambled tofu and chick pea style eggs but this was awesome! It worked well as a pancake/ omelette for me but the scramble texture was a bit weird. I think I’ll try adding some tofu next time to get the scramble but great recipe thank you!
I thought this was very yummy. I had forgotten the black salt when I made it, so I put a sprinkle of it after it was done cooking. I’ll definitely do that again! I ate it in my breakfast burrito. It was so good that I wanted to have another one! This is the easiest and tastiest “Just Egg” substitute I’ve tried so far.
I tried other mung bean /Just Egg recipes and this is the best. We really enjoyed it.
Thank you
Texture and flavor were definitely not like Just Egg.
No it’s not. I did make that clear in the blog post. Sorry it wasn’t to your liking. Many people love it.
Made this morning, the Moon Dal soaked an extra day because I didn’t have time yesterday, I was out, but that didn’t seem to make a difference. After blending it all together, I poured the mix into buttered muffin cups, added vegan cheese and baked at 350 until set and not squishy. I plan on refrigerating them and making my own breakfast sandwiches on my round naan bought locally. They taste great! Thank you!!
!
Super fast and easy on the griddle! Got 16 3-inch pancakes from one cup of dry mung beans.
This is the third “Just Egg” recipe I have tried. The others were too bready. This one is by far the best. I am addicted and am now eating it 3 or 4 times a week. Absolutely delicious. Spices are perfect. My daughter usually eats 2 eggs every morning and has now switched to this recipe. Thank you for sharing!
Just made this and I’m so happy with the results. I tweaked it by adding triple the black salt because the bean taste was very predominant. This didn’t make it salty at all and I didn’t have to add any more seasoning while cooking. I also soaked the beans overnight w red pepper flakes and salt. The mix was a little thick so I may add water or rice milk and see how that cooks up. Either way this recipe is great and I’m excited to have this in my kitchen arsenal.
I made this recipe today, May 14, 2025. It’s awesome. It tastes better than “just eggs” for me. I made an omelet with vegan sausage, mushrooms, and homemade cheese. It was delicious. I will be making this at least once a week or maybe twice.
This paragraph needs a slight correction by adding “in” as indicated:
“When you cook this as an egg scramble, cut and stir. Flip and cut some more. If you can eventually get small firm pieces that are well-cooked then that is the best texture. I would not use this product in baked goods as an egg replacer but it will do fine IN vegan egg dishes requiring JUST Egg.
Also trying to duplicate the recipe. I think the nutritional yeast ruins the texture and makes it like cake. Im experimenting with brown rice flour or other thickeners to give it more of an egg bouncey or stretchy texture. Still not great. They use something gluten in their newest version. Also…most of those non stick pans leach stuff. Always add the black salt at the end of cooking. Do we know any former Just Egg employees willing to spill the mung beans?
Love love love. Can I make the “omelet’s and wrap individually, then freeze?
I never have. Did you try it?
You need to add cornstarch and baking powder. Cornstarch will help with structure. Baking powder will allow leavining (sponge quality).
You say Kala Namak is not salt. Just want to correct this. It’s primarily sodium chloride aka salt, with some trace sulfur compounds. I don’t want anyone to get the wrong idea. This will make your food fairly and add sodium.
I love this recipe! It’s my go to for weekend breakfast. I double the recipe for our family and it gives us two breakfasts. I’ve noticed that if I add about an 1/8-1/4 cup of oat milk to the doubled recipe, while it’s blending, the consistency is much more “egg” like. I think it’s the emulsifiers in the oak milk (I know- emulsifiers are not always welcome). Letting it cool a little and then heating it up again does help too- great tip! We enjoy it with sautéd onion, yellow bell peppers, and minced garlic mixed in.
I finally made this (had it in an open tab for months) and I’m so mad at myself for waiting. I liked this better than just egg! I’ll def be making this often. Thank you for figuring it out!
Marvelous! Thanks for letting me know!
What did you do to get rid of the bean taste?
I think some people are just going to be more sensitive to it
I found this to be sort of cakey and dense. Was an OK “egg” substitute, but nowhere close to “Just Egg” in texture or flavor. I tried both pan-frying (stuck to pan, despite using a good amount of oil and letting it heat before adding this) and baking (put parchment in a baking dish, poured 1/2 inch or so into this, baked at 350… what I typically do with Just Egg to make little egg patties for sandwiches).
I’m not sure if I’m cooking it long enough.. it tastes great, but the texture is a little mushy (gelatinous) I can’t get it solid enough to make omelettes..
Any suggestions pls.
Sometimes the pan you use can make a difference on this recipe. Thanks for giving it a try though.
This is sooo much better than store-bought! The texture is better for me – it crisps up nicely.
I did not try it expecting it to taste like egg though- I was looking for something with a similar protein profile that I could use at breakfast. I use a little bit of violife cheese and one small chicken sausage and this is delicious. I cook it like an omelet. I’m super impressed with this recipe! Thanks!
Oh yum! Thanks for letting me know.
I tried to make a just egg copy cat before and it turned out terrible. But I think I used whole yellow mung beans instead of split ones – so for anyone else, make sure they are yellow split mung beans.
This recipe turned out GREAT, I’d been craving eggs so much and this definitely tasted more like egg than I expected. I added 2 Tbsp of soy milk (to act as an emulsifier) and 1/8 tsp of xanthan gum (stabiliser/emulsifier) but followed the recipe exactly otherwise. A big suggestion from me is to use a stainless steel pan. It won’t stick to the bottom and it cooks up REALLY fast, leaving a really nice crisp.
I also made protein bagels and seitan bacon (loving it vegan without the marinade) to make egg and bacon bagels with bbq sauce, and it just really hit the spot. I think this would make a really great omelette too since it didn’t stick in my stainless steel pan. Will definitely be making this many times in the future – thank you!!
Thank you do much for the thorough review and the great suggestions! And you are right – the pan is everything!
I love this! Thank you Cindy, this is a game changer for me! I also prefer this texture to actual chicken eggs, and I love that it doesn’t have all the preservatives or cost of JustEggs. I’m often sensitive to beans but these for whatever reason haven’t been a problem for me. Super fast and easy and tasty, gracias!
That’s fabulous! Thank you so much for letting me know:) Cindy
Thanks for the egg alchemy! Do you think it would work if you either reduce or eliminate the avocado oil?
Yeah I know oil is a hot topic…Maybe try reducing if you happen to have the best no-stick pan in the world. Also, the texture will be a little different. But do let me know if you give it a try! Cindy
I love this recipe! I found it a little thick so I had to add more water, I used them in sheet pan breakfast burritos and youd never know it wasnt JustEgg.
I did freeze the burritos as I assume they will hold up the same.
Have you ever tried to freeze the “raw” “egg” mixture? Since its a bit of a process to make I was wondering if they could be made in advance and thawed to cook.
No I haven’t! I’ll have to try that next time. Thanks for the great review:)