Make Your Own "Just Egg" with Yellow Mung Beans! Easy Recipe! (Vegan)

As promised, here is my movie highlighting some of my attempts creating a copycat variation of the Just Egg! I designed makes an attempt with break up peas and red lentils as properly as mung beans. I’m so delighted with the conclusion end result, and it really is conveniently attained devoid of any whacky components. Not familiar with mung beans? Here is a website link to see/buy them: ./dp/B000K8949K

1 cup mung beans, rinsed
1 cup h2o
1/4 cup non-dairy milk
Combine with each other in your blender and blend until sleek, then strain. Use a cloth that is not going to have huge amounts of pulp escaping. Nonetheless, if you discover your mixture is too slim, you can increase 1 to 2 tbsp of the pulp back into the mixture the moment strained.
Insert 1/4 tsp black salt
1/8 tsp tumeric
1.5 tsp chick pea flour
1/2 tsp garlic powder
–add other seasonings as wished-for, like paprika, chili powder, whichever you like
–As soon as your vegan egg is scrambled or designed into an omelet, sprinkle a minimal black salt on best and you will be stunned at the egg-y taste!

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34 thoughts on “Make Your Own "Just Egg" with Yellow Mung Beans! Easy Recipe! (Vegan)

  • at 10:05 pm

    I was so silly and forgot to SHOW the actual mung beans I used (I did in my pre-recipe video, so you can watch that to see). I used the split yellow mung beans, so not the green ones. You can find them at an Indian grocery store or even at a regular grocery store in the international aisle. I got a huge bag for $6.99, so lots and lots of vegan eggs for me! Here's a link to the type of mung beans on Amazon.

  • at 5:20 am

    Keep trying u doing a good job the looks of it look like egg

  • at 5:23 am

    After wash dry it and than powder blend than add a little water and see i dont known im try that way to see if I could be a little harder

  • at 5:23 am

    Thanks for showing all different type

  • at 5:27 am

    Mud bean looks good

  • at 3:25 am

    You got the wrong kind of Dal / beans. What you have there in the first attempt is not Mung Beans. It is Tur Dal / Beans.

  • at 1:37 am

    Your heat seems a little high.

  • at 1:41 am

    One chef adds a little coconut oil to thicken it and black salt for egg flavor. Take a look at this mung bean method. He also flours his ming beans first.

  • at 8:04 pm

    loved this and thank you xx

  • at 12:57 pm

    I’m going to try this and add Bob Mills nutritional yeast and see how it comes out!

  • at 5:11 pm

    This didn't work for me. It came out like goo. Any suggestions?

  • at 5:12 am

    I love your enthusiasm when you taste the soft scrambled egg near the 17-minute mark. I jumped up and down with excitement for you, and will hopefully have the same reaction when I make it tonight.

  • at 10:06 am

    Thank you so much for making this video!!! I’ll be trying this recipe ASAP! Can’t wait😋

  • at 1:38 am

    Watched with great interest. I guess I understand the curiosity aspect of trying to create your own recipe for an egg substitute. Personally I think making your own is way to much work.
    I love Just Egg and their most resent creation "Just Egg Folded".
    I just got 6 bottles of JustEgg at Wal-Mart for $3.94 each. They've reduced the price and increased the shelf life to pretty close to a month.
    The new Folded version is frozen. 1 1/2 minutes in the microwave and it's ready.
    I make omelets with JustEgg almost every day. Love this stuff! I cook it at 310-320° on a non-profit surface. I add two dashes of Kala Namak (black salt) to the liquid stir it in before I pour it. I season the liquid as it's cooking, then add my already sauted veggies or other ingredients and some cheese. Perfect omelets every time!
    I respect your determination to develop your own recipe. But for me the results I get from JustEgg are so good I'm sticking with it.

  • at 5:48 am

    Have you tried the pumpkin seed egg?

  • at 1:48 pm

    Thank you so much for showing the trial and error and then the I’m sure delicious success!!!!

  • at 2:29 am

    Youtuber like you make me want to be a true vegan. Your video amazed me because you are seriously teaching how to make a vegan egg. You showed us the EXPERIMENT, you are a great teacher. Thank you!

  • at 6:05 am

    LOL too funny.. the first three tries look just terrible! lol am glad after all this you finally had some success! Bravo for trying all these things. I would love to make my own just egg. I haven't been blessed with your patience. lol thank you for sharing all this!

  • at 7:14 am

    Why do you strain the bean after soaking??

  • at 3:05 pm

    I got tired of the cost of Just Egg and concerned about how the product is highly processed. I have gone through several Moong(Mung) bean recipes. This is the easiest and the best. Thanks. I have given up in scrambling and just make ornate omelets.

  • at 6:56 am

    Can you make vegan eggs with split peas and Bob Red Mill?

  • at 6:54 pm

    Quick question once I blend the milk,water,and mung beands.Do I blend again with the other ingredients?

  • at 2:12 pm

    might have to try this you make it sound so yummy!

  • at 7:58 pm

    You tested every bean the same way I would test em. Your AMAZING! Thank you sooooooo much for making this video! So beneficial❤

  • at 7:55 pm

    I have tried a lot of "Just Egg" recipes and yours is about the best! After blending the beans, milk and water for about 2 minutes in my blendtec, I strained it through a nut bag and there was barely any pulp left!

    I tried some variations. I added 2 tbls. of oil because the mixture was sticking to my non stick pan! I also added 2 tbls of nuritional yeast for flavor. I like mine eggy, so I added 3/4 tsp black salt. To give it a bit of body, I added 1/8 tsp xantham gum. I also found that 1/8 tsp of turmeric didn't make the mixture yellow, so I added 1/2 tsp.

    I think the secret is to cook it very slow over low heat. My mixture turned out exactly how I like it! Thanks for doing all he testing!

  • at 3:01 pm

    Did you cook the mung beans or soak them before you blended it?

  • at 1:15 am

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  • at 1:30 pm

    I tried making a batch from a recipe found on Minimalist Baker’s site. I used split mung beans that still had the skins on = nope, wrong dal. I’ll have to try it again with the right ones. Thanks!

  • at 12:36 pm

    You should put the black salt for the egg taste in the batter in the beginning

  • at 2:04 pm

    Good for you for trying all those recipes! Thanks for sharing.

  • at 12:58 am

    Nice! Would you please tell what's the purpose of straining?

  • at 3:24 pm

    I appreciate you going through all of those phases of experimentation, I don't have the patience for that. I love the way you got excited with your success. Enjoy!

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