Create your own copycat ‘Just Egg’ Vegan Egg Mix using only a blender and save time, money, energy and plastic packaging. Made with mung beans, not tofu, this vegan egg acts and taste just like a cracked chicken egg. Make a beautiful omelette, fluffy scrambled eggs or breakfast sandwich. Serve with fruit and potatoes for the perfect breakfast.
The Secret Ingredient In This Vegan Egg Mix
To achieve the “eggy” flavor, we’re going to be using Kala Namak.It’s a black salt (that is actually pink) with a natural sulphuric flavor which mimics the taste of eggs. I’ve lovingly nicknamed it my Farty Salt! lol
You may remember this ingredient from my recipe for a Veggie Tofu Quiche. You can purchase your own bottle of Kala Namak on Amazon. here
If you’re unable to purchase this salt or just don’t like the taste of eggs, then you can omit this ingredient and your Egg Mix will still taste great.
Ingredients For The Best Vegan Egg Mix
-1/2 cup dry yellow split mung beans (moong dal), soaked overnight
-1 cup plant milk
-2 tbsp neutral tasting oil
-2 tbsp nutritional yeast
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1/4 tsp paprika
-1/8 tsp turmeric powder
-1 tsp baking powder
-3/4 tsp salt
-1/8 tsp black salt (kala namak) for a eggy flavour (optional)
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Recipes To Go With Your Best Vegan Egg Mix
This Copycat Vegan Egg Mix will go perfectly with my other recipes:
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Thanks for the love, my friends!
Susan 💗🌱
PrintHow To Make Homemade Vegan Egg Mix
Save time, money, energy and plastic packaging by creating your own ‘Just Egg’ Mix. It is quick, easy and downright delicious.
Made with soaked mung beans and not tofu, this copycat ‘Just Egg’ Vegan Egg acts and taste just like a cracked chicken egg. Make a beautiful omelette, fluffy scrambled eggs or breakfast sandwich. Serve with fruit and potatoes for the perfect breakfast.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
- 1/2 cup dry yellow split mung beans (moong dal), soaked overnight. Should equal 1 cup (approximately) once soaked.
- 1 cup plant milk
- 2 tbsp neutral tasting oil
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp turmeric
- 1 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp or to taste, black salt (kala namak) for an eggy flavour (optional)
Instructions
- Add dry mungs to a medium size bowl and cover with 3 cups water. Soak overnight.
- Drain and rinse mung beans. Add to a blender or food processor along with all the remaining ingredients.
- Blend on high until smooth scraping the sides as needed.
- Cook as you would a chicken egg. Suggested uses are: in a scramble, omelet, quiche, frittata.
- Use immediately or refrigerate in an airtight container for up to a week. Can be frozen in an airtight container for 2-3 months.
Notes
If separation occurs mix gently before using.
Fantastic recipe. The kala namak is pretty potent, so I reduced it by half. It is super similar to JustEgg & disappears effortlessly. The next time I make this I want to try it oil-free.
Author
Thank you so much for your comment Steph. I am glad you enjoyed the recipe and thank you for letting me know about Kala Namak. I will reduce the amount on the recipe to 1/8 tsp instead of 1/2 tsp.
In gratitude,
Susan
I actually think it needs more black salt and some black pepper too.
Hi Susan!
Thanks so much for your comment. I love this recipe because it is adaptable to everyone’s taste!
Susan💗🌱
I made this morning and it was extremely thick? Is that how it’s supposed to be? It did taste like just eggs though.
Author
Hi Tami!
Thanks for the comment. I’m glad to hear you enjoyed the taste. ☺️ If the batter is too thick for you try adding plant milk a tbsp at a time until it is to your liking.
Let me know if that works for you.
With gratitude,
Susan
Are yellow split peas the same as yellow split mung beans ?
Great question Dominique! Yellow split peas and yellow split mung beans are two different types of seeds and they taste slightly different. If you can only get ahold of yellow split peas they should, in theory, work in this recipe. However the “egg” may taste more like beans than if you used mung bean but I haven’t tested this recipe using peas.
If you give it a try let me know how it works out. I’m sure other readers would love to know too. Let me know if I can be of any more service.
In gratitude,
Susan 💗🌱
Hi Susan
How long can this be kept in the fridge?
Thanks
Hi Amanada,
This Vegan “Just Egg” mix can stay in your fridge for between 5-7 days in a sealed container. Give it a shake or stir before using. ☺️ Thanks for your question. 🙏🏻 If you make this recipe I would very much appreciate a rating and review.
In gratitude,
Susan
HI can this be frozen?
Author
Hi Heather,
Yes, this Vegan “Just Egg” Mix can be frozen for 2-3 months using an airtight freezer container. It may separate slightly after thawing so give it a good stir. You can also make patties and freeze those for later use.
Thanks so much for your question. I would love to hear how it turns out.
In gratitude,
Susan
It literally answers your question in the recipe. Read and stop wasting people’s time because you are lazy.
You literally added nothing to the conversation in this thread. Be kind and stop wasting people’s time because you are… you.
Heather – I froze my leftover mix for about 2 weeks, defrosted it and gave it a good whisking and it was perfect! 🙏
Can you use this as an egg substitute? Meaning can I use this to make my favorite non vegan cookie recipe? I struggle finding vegan baking recipes that turn out as well as my old favorites. So I typically just sub out the ingredients.
Author
Hi Heather,
I wouldn’t suggest using this recipe in baking. Instead, I would suggest using 1 tbsp cornstarch mixed with 1 tbsp cold water as an egg substitute in cookies. I use in my sugar cookie recipe and it turns out fantastic. https://susancooksvegan.com/how-to-make-vegan-spring-flower-sugar-cookies/.
Hope this helps. Thanks for the great question!
In gratitude,
Susan
What type of plant-based milk do you recommend? Whenever I use soy milkto recipes it seems to add too strong of a flavor.
Author
Hi Michelle,
I always use oat milk. It has a milder flavor and I like that it has a low footprint. Hope this helps! Thanks for the question. 🙏🏻
In gratitude,
Susan
THere’s an issue with this article. The recipe is written twice and the first instance states 1 cup of yellow split mung beans where as the main recipe states 1/2 cup of yellow split mung beans. I understand that you included it should equal 1 cup soaked but you may want to correct the difference.
Author
Hi Thomas,
Thanks so much for taking the time to bring this to my attention. I’ll get this fixed right away.
In gratitude,
Susan
This is so much better tasting than JUST egg! Different texture for sure, but better flavor. Wow. Really quick and easy. Thank you!
Yum! Have made this twice already!
Author
Hi Leena.
I’m glad you enjoyed this recipe. It makes me so happy. Thank you so much for sharing.
In gratitude,
Susan
This recipe looks like exactly what I am looking for. I love tofu scramble but sometimes I want to mix it up and Just Egg is way too expensive for what it is. I am curious though on the macros you list. My bag of mung beans has 13g of protein and 170 calories per 1/4 cup so I am not sure how this recipe uses 1/2 a cup but but then has less than 10g of protein and 360 calories for the entire recipe as you list. Maybe I am missing something?
Hi Zach,
Thank you so much for your comment and question. The nutritional information I provide is from a third-party program that I pay a yearly fee. I provide them as a guideline and a courtesy to my readers. If the product you are using (beans) has nutritional information, please defer to that.
Please let me know if I can offer any more assistance.
In gratitude,
Susan
Thank you for this excellent recipe, Susan!
I have tried almost every liquid egg recipe I can find, and this one is in the top 2! Its Super quick and easy (which is always a good thing). Many of the recipes are NOT quick and easy!
I always leave out the onion and garlic becauce I wouldn’t add them to scrambled chicken eggs if I ate chicken eggs!
Also, the mung beans will double in size after 1-2 hours of soaking and won’t expand anymoe than that. So, you don”t have to wait until the next morning to enjoy them. I freeze 1/4 cup portions of them in a muffin tin, then package them in a ziplock bag. To Use: I put one in a small glass bowl and microwave on high for 12 seconds, stir,… then another 10 sec.
Collette,
I’m so happy to hear you enjoy this recipe.😃. It is a favorite in our house too. There is always a jar in our fridge for quick and healthy meals.
Thanks for sharing your freezing tip and thoughts about the onion and garlic. I find seasonings add a depth of flavor to the finished dish, but everyone’s tastes differ. The ingredients I offer is suggestions. I love seeing readers like yourself making my recipes their own. 🥰
If you love quick, healthy breakfasts, you might want to try my Four Ingredient Four Minute Waffle recipe 🧇 https://susancooksvegan.com/easy-four-ingredient-four-minute/
Thanks again for the thoughtful response. 🙏🏻
With gratitude,
Susan
I tried it with the peas and it did not work for me. The texture was not good and it had very little taste.
Hi Dee,
I haven’t tested this recipe with peas. Thanks for letting me know it doesn’t work! 😉
Susan 💗🌱
I tried this but it became all gummed up. The flavor was good. Any ideas what i did wrong?
Hi Jenna,
Thanks for your question. I’m guessing that gummed-up means too thick. Try adding a few tbsp of water to the mix and lowering your cooking temperature. I hope this helps.
With gratitude,
Susan
I had the same problem the first time i tried it. Here’s what fixed it for me
1) i realized that i accidentally used baking soda instead of baking powder! :O
2) the mixture wasn’t fully homogenous. There was still some grit from the mung beans, probably because I have a food processor and not a high speed blender. To fix that, i processed the beans by themselves with just a half cup of water or milk until the mixture was as smooth as possible before adding the other ingredients.
I really like this recipe. We don’t have Just Egg in the UK, so it’s great to be able to make it. It’s very handy to have in the fridge to make an omelet or add to Pad Thai or fried rice. And it’s very easy to make – all you need to do is remember to put the mung beans to soak the night before and it is very quick to put together the next day.
Hi Susan!
I’m so glad you enjoyed this recipe! Thanks so much for your comment. 🙏🏻
With gratitude,
Susan
I recently tried Just Egg, and while I was never an egg eater to begin with, I did enjoy them, but would never pay near the regular price! I checked all the online copycat recipes, and this sounded best, and I’m certain it is the best! I left out the tumeric, as I can always taste it, and save the kala namak to use at serving. I’ve found heat reduces it’s flavor. I used a ceramic pan with just a bit of oil, and a wooden spatula. Very good!
Oh yeah, be certain to use moong dal–those are skinless and split.
I did use a soy milk that is just beans and water, I wonder if the gummy problems may be caused by the carageenan and other things added to most non dairy milks?
Hi Denise,
Thank you for your feedback and compliments. It is always refreshing to hear that someone else enjoyed my cooking! The addition of kala namak at the end will definitely add an interesting twist, I can’t wait to try it out myself soon 🙂
With gratitude,
Susan
Hi All! Denise, I believe you are correct about the thickeners/gelling agents added to many non-dairy milks. My first batch was gummy with a Trader Joe’s organic almond milk (several thickeners), my second batch was amazeballs using organic soy milk that is just soy beans and water. Sooooo happy I gave it a second try. This is a wonderful recipe, less expensive, reduces plastic waste, and gives us an option other than tofu in our breakfast scrambles. Thank you so much! Dana
Author
Thanks for the support Dana and the great insight. I’m so glad you are enjoying this recipe.
With gratitude,
Susan
I have used the recipe so far to make an omelette pancake style – cook egg “pancake” put in fillings and slow saute’. I added some more baking powder and some flax egg. Holds together better.
Also made an upside down quiche. Start as sauted fritata filling with peppers, artichoke, onion, etc (and fake sausage if you’d like) then pour the egg fixture over it and cook until the egg is stiffened up pretty well. (I even put some faky cheese on top at this point which I rarely use – I was experimenting) Using your circus skills slide and flip the entire thing over in your oiled non-stick saute pan. Let it cook on the bottom for the exact right amount of time.
Using your amazing flipping skills again turn it right side us and dine.
Author
Thanks for this, Mark! You have definitely inspired me to use my circus skills! 🤡
With gratitude,
Susan
My ‘amazing flipping skills’ are non-existent, I almost always end up with half the batter on the stove or stuck to the side of the pan! I’ve learned my best bet is to cook the bottom first, loosen and slide it out onto a plate, invert the pan over the plate, and flip. Even then I often screw it up, I’m hopeless! lol
Author
Hi Mark,
Thanks for sharing. 🙏🏻 Sometimes I screw it up too-then they become scrambled eggs! Lol Using a plate is a great tip! I’ll add it to the recipe, as I am sure we are not alone in our flipping struggles. 😉
With gratitude,
Susan
While cooking the first side, I place a lid on and that helps to cook the top side enough that when I flip it it’s almost all dry and together. I sometimes do the plate trick as well. The lidded way works really well for me – along with a big spatula!
Thank you Susan, for a great recipe!!!!
Author
Great tip! Thanks for sharing 🙏🏻
Susan 💗🌱
Hi-
I follow the recipe, exactly as written, but my whole eggs” turned out to be more of a paste. I tried adding more water, but that just evaporated and it never really came together the way just egg does. Any ideas?
Author
Hi Lanie,
I’m sorry to hear about your pasty eggs. Hopefully, they still tasted good. ☺️ I’ve had comments from readers saying particular plant milk affects the texture of this recipe due to the coagulators used. Try switching up your milk, and hopefully, the texture will improve.
With gratitude,
Susan
‘Just egg’ is way to pricey for this po’ vegan, so this was awesome! I also love that it’s made from real ingredients, not processed ones, and I can avoid all the inflammatory and highly caloric oil in the product by just omitting it in the recipe. I had to make a few other minor subs… Since I rarely buy any kind of milk I just soaked a couple TBS cashews with the dal, and used a 1/2 cup of water and 1/2 cup or so of aquafaba I had in the fridge from a can of chickpeas, as my liquids. I also added a TBS of flaxmeal for the omega 3’s just because, and it turned out great! I find that the kala namak (black salt) loses some of it’s “eggyness” when cooked, so I cut back a tad on the salt and sprinkled the fart salt, um, black salt on the cooked egg. Amazing! And it just occurred to me… I bought an accessory kit for my instant pot a while back and it came with a little round silicone “egg bite” tray I’ve never used… so now can’t wait to try it! BTW, if anyone is curious, because its so versatile I usually double the recipe and have stored it in the fridge for over a week to make quiches, frittatas, and the like besides. (Just shake or whisk it first.) Thanks!
This recipe looks great…would it work well oil free?
Author
Hi Joan!
Thanks for the comment. Great question. Yes, this recipe works without the oil. The texture may lack the richness that eggs have slightly as a result but the flavor will still be outstanding.
I would love to hear how you enjoy the recipe oil-free!
With gratitude,
Susan
This recipe turned out to be delicious, but very different than Just egg, because it formed more of a pancake or crepe than scrambled egg. I’m wondering if I cooked it too long? Anyway, I plan to add a teaspoon of oil and some cornstarch, flax or tapioca powder to the next batch to see that changes the texture.
Excellent !
Author
Thank you! I’m so glad you enjoyed the recipe.
I didn’t read below the recipe at first and used almond milk. It made it a little gummy. lol. I’ll use soy milk next time! But the taste was great!
This is amazing. So much cheaper than Just Egg, and so easy to make. I strongly suggest using oat milk in this. I used unsweetened soy milk the first time, and while it worked out fine, it gave the omelet a strange sweet taste.
This dish was very good! I wasn’t expecting the texture to be so soft, it was actually spreadable. It may be because I forgot that I was soaking mung beans, so it soaked for about 16 hours. It was the texture of very stiff mashed potatoes. I will also have to double most of the spices next time because it was a bit bland. But I will definitely be making this from now on, I normally have Just Egg on Saturdays and Sundays and sometimes during the week.
Just came by to let everyone know that we love this recipe…I have made it lots of time as is… I have changed out 1 cup plant milk for 3 tbs of cashews and 1 cup of water cause I was out of store bought milk. I have made multiple batches at once and frozen. I have also made multiple batches, cooked the ‘’eggs’’ and then froze them…all these ways work great….now I plan to try another bean/legume maybe yellow split peas. My favorite way of preparing is to make the recipe X4, then cook ithe batter up then we have enough for the entire week for two people…also if the eggs are a bit ‘’gummy when cooking, after sitting in fridge over night ,they firm up .❤️❤️❤️❤️❤️❤️
Hi, do you think this would work OK without the oil? Thank you so much.
Author
Hi! Yes, you may omit the oil, however the texture will not be as creamy. Let me know how it goes. ☺️
Susan 💗🌱
I just wanted to tell you I tried a copycat just egg recipe years ago (2018/2019), and my husband and I didn’t like it. We could still taste the moong bean. So, we went back to buying Just Egg. Recently, I was talking to him about how I wanted to see if there were more recipes for it, because it’s expensive and I’m not a fan of some of the ingredients. I found your recipe, and we are hooked. I make a batch of it weekly. Thank you so much!
Author
I’m SO happy you enjoy this recipe! We make it weekly in our home too. Thanks very much for the comment.
Susan 💗🌱
Hello! I am going to try this recipe today and am excited. Do you know how to make patties from this? I have read you can microwave it, but I would prefer not to. I wanted to make the patties in bulk and store them in the freezer. Any ideas would be appreciated, thank you so much!
Author
Hi Kat,
I’ve been told by other readers that you can make patties by baking the mix in the oven using muffin cups. You could also try using poached egg cups although I haven’t tested it. Please let me know what method you used so I can share it with other users. 🙏🏻☺️
Susan💗🌱
I love the flavour and how easy and clean the recipe is. Mine came out a bit heavy and sticky though. Any idea of how I could fix that?
Author
Hi Lindsey,
Thanks for sharing. If the recipe comes out heavy and sticky it could be due to the thickeners in the type of plant milk you used. Instead, try using 1/2 the amount of plant milk and 1/2 water. If the consistency is still too heavy/sticky try omitting the plant milk altogether and use only water.
Please let me know if this works for you.☺️
Susan💗🌱
I just tried this recipe and made an omelette with an herb mixture. I typically do this with chicken eggs but I’m trying to cut back on saturated fat. I actually prefer this recipe. It is so much more flavorful than the standard omelette.
Author
I’m overjoyed to hear you prefer this recipe over chicken eggs! 💃 I always feel supercharged after eating one of these omelettes for breakfast (or dinner) because I’m giving my body the fuel it needs to thrive. ✨
Thanks for sharing Rebecca!
Thanks for sharing!
Do you think this could replace egg in a custard style vegan ice cream? As such how important is adding all the spices? Thanks!
Author
Hi Matt,
I would not recommend this recipe in an ice cream. 🙅♀️ Instead try aquafaba (liquid from a can of chickpeas). I have a No-Churn Vegan Ice Cream recipe you can try: https://susancooksvegan.com/no-churn-aquafaba-vegan-ice-cream/
As for the spices in this recipe, you are free to season to taste. Keep in mind the kala namak or black salt gives this recipe the eggy sulphuric taste that one associates with eggs. If that is important to you then do not omit.
Thanks for the great questions!
Susan 💗🌱