Vegan Liquid Egg

I have been playing around with making a legit Just Egg substitute for awhile, but it wasn’t until the company that makes Just Egg put out their Mung Bean Protein Powder, that I could get it just right! That said, this recipe will not work with other protein powders. I should know, because I tried and had many failures before getting this right! The Just One protein powder is made with mung beans and is super concentrated, like 92% protein on a calorie basis. Because of this, it has virtually no carbs or fiber, which means it acts a lot differently in this recipe than even a typical protein isolate with 80% protein. I have tried making it with Green Boy Mung Bean powder and it turned into a gooey porridge-like mess and never fully cooked.

So you’re probably thinking why would I make my own Just Egg liquid if I still have to buy their powder, which is a fair question! Here are some thoughts:

• It’s cheaper to make your own even if you have to buy their protein powder (I’ve also been seeing their protein powder on sale lately, so I’m hoping the price will go down over time).
• You can make as much as you need and not have to worry about the excess going bad in the fridge.
• IDK if you guys remember but earlier this year, it was nearly impossible to get your hands on Just Egg at the store, so stock up on some shelf stable protein powder, and you can make your own whenever you want! 🙂

If you’re looking for some other easy high protein breakfast ideas, be sure to check out my recipes for these Protein Chocolate Orange TVP Muffins and these High Protein Pumpkin Spice Donut Holes!

Ingredients

• Just One Protein Powder – please, I beg of you, do not use a different protein powder than the one I have listed. The recipe will not work and you will be left with mushy grossness and regret. The Just One Protein Powder is made with mung beans and is super concentrated and very fine protein powder – meaning no carbs, no fiber. That means it acts a lot differently than other protein powders in this recipe.
• Canola Oil – you can also sub this with olive oil or avocado oil, but canola oil is what they use in Just Egg liquid and it has less of a taste, so that’s what I opted for.
• Methylcellulose Powder – this is a magical ingredient and you definitely need it for this recipe. It’s a gelling agent and actually thickens when heated, which is why this vegan liquid egg is able to form solid lumps reminiscent of scrambled eggs.
• Gellan Gum – helps bind the water to the protein powder and oil and prevents separation.

• Garlic Powder, Onion Powder – I think these add a nice flavor, but you can modify the seasonings as you see fit.
• Turmeric – adds that classic yellow color.
• Black Salt – adds a nice eggy flavor. Some people really hate black salt because of the sulfur smell (I personally think it’s really nice in this recipe or a tofu scramble), so if you’re one of those people, feel free to sub this with normal salt! 🙂

Instructions

• This is literally the easiest recipe I will ever write.
• Grab a shaker bottle, and add all of the ingredients except for the gellan gum. Shake it a bunch until everything is very well-mixed.

• Add the gellan gum and shake a few more times; I usually do about 5 shakes. The gellan gum is a thickening agent so you don’t want to shake it too much or it can start to gel up. The mixture should look pretty much the same as Just Egg liquid – slightly thicker than water.

• Now you have your liquid vegan egg and you can use it the same way you would the store-bought version.
• I like to pre-heat a non-stick skillet on medium/medium-high heat and pour it on the pan. I use a spatula to scrape and scramble it until it’s cooked.

Silly Little Haiku

It’s mung bean protein

It looks like scrambled eggs though

It tastes like them too