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Plant-based Scrambled Egg and Omelet Mix

A egg, or even "Just Egg" alternative you can make at home, from mung beans, and 8 other real, wholesome ingredients. Perfect for scrambles, omelets, frittatas, and more!
Prep Time6 hrs 10 mins
Cook Time5 mins
Course: Breakfast, Breakfast, Eggs
Cuisine: American
Keyword: egg substitute, eggs
Servings: 6
Author: Minimalist Baker

Ingredients

  • 3/4 cup split mung beans, rinsed (moong dal) NOT whole mung beans
  • 1 to 1 1/4 tsp black salt (kala namak) or sea salt — though black salt adds a magically “eggy” flavor
  • 1/2 tsp onion powder
  • 3/4 tsp ground turmeric
  • 2 tsp nutritional yeast
  • 1 ⅓ cup canned light coconut milk
  • 1/4 cup white rice flour or brown rice flour
  • 1 ¼ tsp baking powder

Instructions

  • Rinse mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
  • Drain and rinse well, then add to a high-speed blender. Add remaining ingredients and blend until creamy and smooth, about 1-2 minutes. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, turmeric for color, or nutritional yeast for cheesy flavor. The batter should be thin and pourable, but not too watery. Add more rice flour if too thin or more coconut milk if too thick.
  • Heat a non-stick pan or a greased skillet over medium-low heat. Once hot, add about 1/4 cup (60 g) egg mixture, or enough to almost reach the edges of the pan. Then cover.
  • Cook for 1-2 minutes, or until the edges appear a little dry. You may notice bubbles on the surface. Then use a rubber spatula to gently push the “eggs” around toward one side of the pan, or flip, for an omelet. Cover again and cook for another 1-2 minutes.
  • Transfer egg to a plate and let cool slightly. Taste test cooked egg and adjust flavor of remaining batter as needed, adding more black salt for “eggy” flavor or to hide any flavor of baking powder.
  • Continue process until all of the egg mixture is cooked! Alternatively, store in the refrigerator up to 1 week for use throughout the week.
  • Serve as is, or with desired toppings, such as salsa, vegan parmesan cheese, fresh herbs, or toast.

Notes

PBB: I successfully used:
  • Peeled Mung Beans, instead of split mung beans
  • Tapioca flour, instead of rice flour (adding a little extra, for my attempt)
  • Full premium cocunut milk thinned with just a bit of water, instead of light coconut milk.