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.