I tried this recipe this past Saturday. It wasn’t until AFTER I tried the recipe that I did a bit of research. I made this flakey assumption that yellow split peas were yellow split mung beans…they’re not. I ordered the mung beans and I will retry this recipe and hopefully have a better outcome. Also, I did read some of the reviews and people are saying that this scramble could be a bit more fluffy. I am wondering if adding whipped aquafaba would give this recipe the necessary fluffiness. Anyway, I apologize for the previous negative review. It was my mistake that made them come out poorly.

LOVE this recipe! Thank you EdgyVeg! I made a huge batch as I could use an entire bottle of just egg for myself every morning. Much more affordable, flavor is better than just egg imo. Texture was a bit gummy but I’m going to try baking it instead and maybe next time leaving out the starch as others have suggested. Overall a win!

I love your recipes and insta account! I also love that this “egg” per serving not only is humane, but it’s so much more nutrition vs. and egg! You get fiber, more protein and none of the adverse elements of a chicken egg…especially when sourced from the usual providers. Extra points for not buying plant based egg from supermarket also! I’m sure there’s some carbon footprint…but hey, I can’t raise chickens in my apartment!
I’m soaking my moong dal now and will use this up within a week 😉 I’ve made similar from another site, but I love all your instructions, videos, etc. Kudos!

Thanks for all your creative work!!

My first batch ended up a most glorious pancake! Unlike a lot of those who have commented, I’m not going to complain about this. I went back to make sure I followed the directions – except for not having kala namak and using TJs Unami instead as well as using “Not Milk” because I don’t do soy. Decided to “thin” it out with more liquid, cut back on both the baking powder and the starch by about a quarter of the measurement. Viola!

FYI – this is almost the same recipe I use for gravy just a lot more “milk”.

Thanks for the doing all the hard work!

Love the recipe! For those looking for a more scrambled eggy texture: if you don’t mind tofu, I recommend making tofu scramble however you like it and then pouring the mung bean egg over it near the end. Best of both worlds.

So, is the recipe for 1 cup of dry beans then soaked, or does it use one cup of already soaked beans? The video and the protein count seem to point to 1 cup of soaked beans. Just wanted to check. Thank you!

My daughter loves this recipe. After pouring some batter into the pan, I add a lot of green onions. I do mix up the batter earlier than how you’ve written. (I tried it that way first and ended up with a pancake-like object.) I do cook it for quite a bit (and mix it and mix it) so that it becomes more scrambled egg-like. My daughter is happy with the results. I also like the fact that the batter keeps for up to a week in our fridge.

First time trying recipe and I followed exactly (with tapioca). Flavor is great, best I can describe on texture is ‘doughy’ and honestly…. I love a dough so I’m down haha! I will try again with less tapioca and baking powder next time – I’m on a mission to replace Just Egg for my wallet

Yes I liked the flavor but too gummy.

I finally tried this recipe – I first saw it on TikTok. I thought the flavor was spot on. Delicious flavor – I thought it was too gummy. I will try it again without the baking powder.

I tried this recipe a couple of times and each time it came out too gummy. So I searched for other versions and some did not include the starch. It came out better without the starch. Candice did say it was optional. So if anyone tries this and it comes out gummy and pasty, try without the starch to see if that works for you. Also, Candice is amazing.

So, so good. I doubled the recipe and used half to make a scramble to go with grits. I greased a muffin tin and baked the other half in the oven. Now I have frozen eggless bites for a quick breakfast whenever I need it.

I always add a dash of cumin to my eggless scrambles. I think it ups the eggy flavor a little bit.

Highly recommend this recipe. It’s going to save me $10 a week that I was spending on Just Egg (I was really missing eggs) and greatly decrease the amount of plastic I’m using.

I baked this off in sheets and cut them into squares for easy breakfast sandwiches. It’s not exactly like “Just Egg” but it is pretty good and way cheaper!

This recipe is really something. Clean, simple ingredients that make such a lovely vegan omelette. And full of protein too! I give it to my 3 year old regularly. She knows we are vegan and don’t eat omelettes made with animal eggs. She really loves this one!! Thanks Edgy Veg!

We’re a family of five. I’ve never tried Just Egg, but it wouldn’t matter if we liked it or not because I could never afford it, as much as my kids used to like chicken eggs. It’d take two bottles a morning. This is so easy and cheap to make once you invest in the initial ingredients, and my not yet vegan family loves it. (Well, my husband doesn’t. I’ve told him he’s free to go to the store and buy and cook chicken eggs himself, but since he hasn’t taken me up on the offer, I suspect he doesn’t hate these as much as he says.) Any vegan recipe they love is a win in my book. Thanks for sharing!

I wondered if it works with other beans or legumes so I tried using split yellow peas, and pintos another time. Both times were tasty but the texture was not what I was looking for. I’ll stick with the mung beans! Delicious recipe 🙂

This recipe is awesome! I have tried over and over to use chickpea flour in several different omelet recipes and just couldn’t seem to get it right.
This recipe comes together so easily and the end result is it tastes amazing!! I filled mine with lots of veggies!
Thank you!

What is the role of nutritional yeast in the recipe ? Is it for flavor ?

Thank you for sharing this! I’ve only tried Just Egg once – too pricy for our budget! This was amazing (and much tastier from what I recall). And being able to have some ready to go in the fridge – brilliant! And all without unreadable/unidentifiable ingredients, too (I *may* have upped the kala namak slightly… 😉 ). Veggs on a budget – love it!

This was delicious and easy! Love it, and no plastic bottles. Thank you so much for all you do to make being vegan easy and delicious!

This is amazing. I have been looking for an alternative to tofu. This is quick and easy. Thanks so much.

Supeeer

Need the egg recipe with out all the extra, for baking. What is it?

Ingrid

Love it!

This is so delicious! 🤩 Thank you so much for sharing this recipe! We added a little yoghurt at the end to give it a more creamy texture, just like we used to like our scrambled eggs before we went vegan.
Greetings from the Netherlands! 🇳🇱

Delicious!! Thank you so much!

I was curious are you measuring the mung beans after they soak or before. I found the recipe to be delicious but on the thick side. Thanks

This is a brilliant recipe. Really love the omelette and scrambled version. Personally I found it better without the tapioca starch as it stuck to the pan more and was “stretchy” with the starch.

I love this stuff! Easy to make ahead of time and really nice to have on hand for quick meals. Texture is kind of pancake-y but it’s still delicious.

I put off getting the mung beans for a while because it involved going to a different grocery store, but oh man, I am so glad I finally got around to doing it. I LOVE this recipe. Absolutely delicious, filling, and nutritious. I added in grated potatoes, (vegan) sausage, spinach, broccoli, and (vegan) cheese. This is one of my new favorite and very easy recipes. Thank you so much for sharing this!

We did this recipe about 6 times. This is so good! We never tried to scrambled the recipe, we made omelette every single time with veggies and vegan cheese.

These are really delicious. I like making it omlette style and adding lots of veggies like red onion, tomato, spinach, cilantro, capsicum.

One thing- I think the carb count on the nutritional info is off. One cup of mung beans should have about 130g carbs, so if this makes 6 serves it sound be around 22g. Only pointing this out because some folks like myself (I have gestational diabetes) need to be really careful about carb intake

Good recipe I tried out for the first time today since I finally remembered to soak the mung overnight. I did thin out the batch with some water because mine did turn out a little bit thick and cakey at first and I did not have any tapioca starch, not sure how much of a difference it makes.

One tip I have seen elsewhere is to add a little more black salt onto the food after cooking since the eggy flavor does seem to disappear. When I did this it was perfectly eggy in flavor. I have some leftover for the rest of the week and I would definitely make this again for how simple it was.

Tried this and absolutely loved it! I would definitely recommend scrambling this in vegan butter or oil, because I tried it without and it didn’t turn out the same way, but I loved it on its own and it also worked so great in a breakfast burrito with vegan cheese, spinach, avocado, onion, etc. So glad I found this! Definitely a 5 star recipe!!! Thanks so much! =D

I thought this would be similar to Chickpea flour egg. But its SO MUCH BETTER. The texture and taste are spot on. Very excited to try other things like quiche and omelettes, egg fried rice etc with this recipe!

I used the recipe to make vegan quiche, and it worked perfectly! Quiche is something I have really missed, so thanks for a great recipe.

I’m eager to try this recipe. I read that it can be made ahead of time. Does that mean A) cook it up and reheat it or B)blend the ingredients, put it in the fridge til the next day and then cook it? I have a bag of dried sprouted mung beans that I put in veggie curry and it was really good. I’m hoping sprouted beans work as well. Thanks for posting this. Also…this is completely off topic… I like the idea of calling every type of scramble (egg, tofu, mung bean, whatever) just call it “a scramble” and let the word “egg” slowly fade away when we all think of scrambles. 🙂

I love this recipe so much but my only problem is I can never get it to not stick to the pan. So I can do a scramble but never the omelette (which I really want). I have a really good pan and use oil but still nothing. Any tips?
Also my 7 year old thinks these are the best eggs ever lol

How many servings does this recipe make?

This recipe is sooo good. We have been having ‘omelettes” every weekend. I have also been trying different recipes to make vegan cheese chili rellenos, but I could’nt find a replacement for the egg batter for the outside of the relleno. Well here it is. I made them last week and it was perfect. I just dipped the vegan cheese stuffed relleno (Poblano) in flour, then the mung bean “egg” back in the flour and one more time in the mung bean. They fried to perfection!!!!

This does not have an egg consistency. It’s more like cake batter/chickpea flour frittata batter. I think it’s the 1-1/4 baking powder that the recipe calls for. I am going to leave it out. I have made this twice. It tastes good but the puffy, risen texture is weird. But it tastes good! (I know I said that!) So I will keep tinkering.

Love your recipes! Are the measurements for the mung beans before or after soaking?

Absolutely perfect. Living in northern Ontario means limited supply of vegan products, and keeping a freezer full of the frozen Just Egg patties would be expensive, and take up a lot of room. I saw the video for this on Youtube, and decided to order the mung beans to try it out, and I have to say, it is perfection. The texture is amazing, ordering the black salt next to get the flavour in there. Thanks for this recipe, we are eternally grateful.

I live in Costa Rica. Before moving here I was a big fan of the JustEgg product. I want to try this out, but the mung bean product you cite is not available here. I can have it sent down from Amazon but it is super expensive due to import duties and shipping fees. So I want to be absolutely sure this is the right product. Please advise: Banyan-Botanicals-Organic-Yellow-Mung Many Thanks, Robert

I wanted to say how much I love this recipe . I made it today for a bagel sandwich . I mixed in salsa & some crumbled tofu I had left over frayed it up & topped with vegan bacon strips . It came out perfect not mushy or processed tasting which I’ve had issues with the store bought versions . I’m so glad there is an at home alternative to the chickpea eggs which I don’t really care for & store bought eggs a bonus is this is way cheaper .

Just made it. Absolutely delicious. Going into the rotation. How have I been overlooking mung beans all of my life? And they’re so freakin cheap.
You 100% need a nonstick pan for this (which I didn’t use because I don’t have one); but I will be buying one just for this recipe.

Sorry if this already posted but I don’t see it so I’m trying again.

I have regular sprouted mung beans in my pantry. They’re green with yellow insides. Can I use these or will I just be wasting all the ingredients?

Thanks!

I just have regular mung beans (they’re sprouted so the green husk is split but they’re green on the outside and yellow on the inside). Can I use these or will it be a waste of the ingredients?

Mine came out Super thick. But I just saw your video on Instagram. The 1 cup of beans, did you measure that after they soaked??? I measured a cup, and soaked them then used them all….. But your video looked like it made A LOT less than mine! Hahah

Why baking soda? What happens if it’s not added?

Made this this morning. Not sure what went wrong. Maybe it was too thick in the pan. I made a double batch but then cooked it in my 9 x 13 electric frying pan. It just ended up mushy and gooey. I like the idea of your reviewer baking it in muffin tins, I will try that next time. The taste was pretty good, I didn’t add the additional salt because black salt is salty enough.

Sprout doesn’t sell split yellow Mung/moong beans in their bulk section. They sell yellow split peas. They are not the same! The mung beans they sell in bulk are whole (why they sprout) green mung beans. These are not the same either.

First off I want to say how much I love your recipes. I made this and was amazed how much the taste was like the Just egg.. I always pour the Just egg in a large muffin top/ bun size baking pan and bake 10 minutes at 350 F. Then I let them cool and freeze.. I love it for sandwiches.. Thank you again.. I bought a 4# bag of split mung beans for just a little more than a container of Just egg.. In the freezer and ready to eat until time to make more..

If the mixture is still a little thick can I thin it out with a little more soy milk?

Hi do you think I can leave oit the oil? Can you think of a good replacement for the oil? Thanks in advance for your response.
Shari

As soon as this recipe was posted I knew I had to try it. I went to the Asian market the next day to buy some mung beans and tapioca starch. It was very easy to make and it made a large portion compared to Just Egg. I can’t have soy milk so I used unsweetened almond milk. I didn’t properly follow the cooking instructions (I didn’t cover it while cooking) so I’m not sure if that had an affect on the end product, but the texture came out a bit off. It has a gummy, chewy texture. I didn’t mind the texture too much because the taste was amazing! I would recommend cutting back on the tapioca starch (maybe just 1 tsp) and following the cooking instructions properly. Overall, this was a great egg replacer and I will be making it again!

Made this (as first scrambled egg replacement I’ve tried) and was thrilled with it.
Had it on toasted bagel, with sambal olec and fermented onion, peppers and garlic. I used oat milk (homemade) instead of soy.
It was fantastic.
Suggest stating that this recipe makes at least 6 portions (I am freezing most of it as nothing in it suggests that it won’t freeze OK) but really exceeded my expectations.

I frequently freeze Just Egg. I wonder if this could be frozen too and I also wonder how it works in baking? Did anyone try it?

This looks good but I’m confused! You said it’s good for people allergic to soy because no tofu, but then soy milk in the batter and no substitutions suggested? Am I missing something? Thank you !

This looks great. Very similar to a pumpkin seed scramble I really like to make. As soon as I can find mung beans I will give it a go.
Thank you!