You've NEVER had a VEGAN EGG Like THIS (NOT TOFU)

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26 thoughts on “You've NEVER had a VEGAN EGG Like THIS (NOT TOFU)

  • at 11:39 am
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    Why not just use Akee

  • at 4:49 am
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    How does he know the pH when he doesn’t have a pH meter on hand 🤨

  • at 7:08 pm
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    So, I'm trying to recreate this and I have a few Questions:
    Is there a specific reason you're using acidity from vinegar instead of nigari to coagulate the proteins?
    And when you say 69 (hehe) and 84 degrees – are you using farenheit?

  • at 11:30 am
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    I love jamain Aki fruit in place of egg

  • at 11:28 am
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    I love how he says "you can use. . ." as if someone else is actually going to do this at home.

  • at 5:39 pm
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    AMAZING.AMAZING.AMAZING

  • at 2:35 am
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    That looks truly disgusting. I'll stick with my local farm eggs

  • at 5:57 pm
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    i’m on my third attempt for this! I finally have methylcellulose so I think that will improve the texture a lot. I’ve been playing around with different binders and trying out some leaveners but I guess there’s a reason just a doesn’t have tapioca starch LOL it was an interesting texture that I could not stomach although the flavour was just fine. Excited to see were methylcellulose takes me!

  • at 12:11 pm
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    So would like it but ain't gonna spend two days and how much in expensive ingredients to get an egg like scramble. Could go to a vegan restaurant at that point in price and time investment. Still, credit to you brother. I applaud your commitment and it looked delicate delicious 😊

  • at 11:23 pm
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    If I knew it was this quick and easy I'd do it every morning.

  • at 5:24 am
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    Alright, I love your recipes but…. I don’t have the time to do this…😂😂😂😂 but it’s cool to watch

  • at 3:57 pm
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    Can you figure out how to make PumFu?

  • at 8:10 pm
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    Thanks for sharing this….but yeeeeeah I’m just gonna buy “Just Egg” only now I won’t gripe at the price. I’ll just remember the time and effort you put into recreating it in this video and pay it. 🥴 But if I ever move to a place where I can’t get it then I’ll revisit this recipe! Very informative though. Keep it up!! ♥️

  • at 7:57 am
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    Everyone understandably thinks that Just Egg invented the mung bean egg thing, but the moonglet (moong daal chilla) was actually an Indian street food long before Just Egg was a thing!

  • at 1:42 pm
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    Why don't you make recipes that the average vegan consumer can actually make? This is nonsense, you're not contributing anything that average people can use and eat.

  • at 2:39 pm
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    Your recipe are great but omg all that measurement and temperatures.. it’s to much of a hassle! Nowadays

  • at 4:57 pm
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    Wow!!! Great video and thank you for justifying me spending the $$ for just egg🤣

  • at 5:35 am
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    Has anyone tried this or the actual just egg brand in egg drop soup?

  • at 5:31 pm
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    The 3:30… Or 33… Degrees… One degree over frozen. Freemason top leadership…

  • at 10:14 am
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    Wow I love your food chemistry experiments! Have you found a protein that stretches like caseine in cheese btw? Because that would change EVERYTHING.

  • at 12:01 am
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    100% taste like nothing 😀

  • at 3:45 am
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    I admire your courage and determination…but I cannot help but wondering who would want to spend 24h in the kitchen to make one 'omelet"…lol…just eat entire beans….lol😂
    Anyway! Bravo!!!🙏🙏🙏🙏

  • at 10:26 pm
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    The chickpea version is just fine too with a pinch of lemon and baking soda

  • at 3:58 pm
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    Brilliant! But…that’s a LOT OF WORK! Maybe I’ll stick with tofu scramble and maybe Just Egg.

  • at 6:29 pm
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    This looks like vegan chemistry kitchen. 😀

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