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Discussion Starter · #1 ·
After DECADES of trying to find a suitable vegan egg substitute, and thoroughly disappointed in everything I had tried, I have stumbled on "Just Egg". When I first saw the packaging, I thought it was... just eggs, and was about to ignore it. But then I saw "Plant Based" in small letters on the bottle.

It pours out and cooks just like scrambled eggs. After cooking, it looks just like scrambled eggs. And it tastes just like scrambled eggs, especially after I put a little "black salt" on it, to give a hint of the sulfur flavor of real eggs.

And it is nutritionally similar to real eggs. Real egg: 78 calories, 6 g protein, 5 g fat, 0.6 g carbs. Just Egg: 70 calories, 5 g protein, 5 g fat, 1 g carbs. Of course, no cholesterol in Just Egg.

Its main ingredient is mung beans.

The bad part is, it's a little on the expensive side. $8 for 8 servings.
 

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So I have an unopened bottle of this in the fridge that I realize is a few weeks past its sell by date. Or use by date, whatever. Think I'll be OK, or should I dump it? As noted...it's not cheap and I'd cry pouring eight bucks down the sink.

I guess if you don't hear from me in the near future, I died of Just Egg poisoning.
 

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Discussion Starter · #3 ·
I think you are joking, but I have been eating Just Egg that are well over the so-called "expiration date". No problems. I think the "use by" dates are BS anyway.
 

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I'll have to look for this, as I do miss eggs but can't accept the bad treatment hens have to go through. $1 per serving is a lot, but probably less expensive than eating out.

I have a ravenous appetite, since I'm physically active (e.g., I get around primarily by walking). Food at my place never stays around long enough to go bad.
 

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I'm still trying to figure out how a food made primarily from mung beans would taste anything like real egg. I like mung beans, but if someone asked me what they taste like, "eggy" wouldn't come to mind.

ETA: Uh-oh.... @Evolotus doesn't seem to have posted anything since this thread....
 

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I'm still trying to figure out how a food made primarily from mung beans would taste anything like real egg. I like mung beans, but if someone asked me what they taste like, "eggy" wouldn't come to mind.

ETA: Uh-oh.... @Evolotus doesn't seem to have posted anything since this thread....
They use Kala Namak to give an egg taste to it. I use kala namak all the time, added to tofu for a brekky sandwich or added to tofu scramble. Stuff is amazing.
 
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Discussion Starter · #9 ·
They use Kala Namak to give an egg taste to it. I use kala namak all the time, added to tofu for a brekky sandwich or added to tofu scramble. Stuff is amazing.
No, there is no "Kala Namak" (a.k.a. "black salt") in Just Eggs. Here is the ingredients: "Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative)."

As I mentioned in my original post, I add a pinch of black salt to give it an authentic "eggy" flavor. One time I forgot to add the black salt, and it was noticeably less eggy-tasting.
 

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ETA: Uh-oh.... @Evolotus doesn't seem to have posted anything since this thread....
I'm okay! I survived! The omelets were good but my technique needs improvement.

By the way the company's website recommends adding kala namak for a more eggy taste, which I did. I assume they did not use it in the product to keep the sodium numbers down. Eggs contain sodium naturally, but it's fairly low.
 
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