When Follow Your Heart launched their VeganEgg last October, there was a lot rejoicing and raised hand emojis shared in the vegan community. Sure, we had the Ener-G egg replacer for baking, as well as a whole slew of other vegan hacks, but the only way we could enjoy a good breakfast scramble or a quiche was by making them with tofu. Now, don’t get me wrong – a good tofu scramble is one of my favorite things (Bouldin Creek Cafe’s is ode-worthy), but it’s always good to have options, and the VeganEgg gives us just that.
Made primarily with algal flour, a derivative of algae, the VeganEgg is the holy grail for the plant-based folks that really miss scrambling eggs. To be honest, I am not one of those vegans. Sure, I liked eggs enough back in my omnivorous days, but something about them always gave me the heebie jeebies. That’s part of the reason that I didn’t run out to buy FYH’s egg when it was released in October. The other reason: I can be lazy. Nevertheless, when I saw the VeganEgg at my local co-op just staring at me on the shelf, I couldn’t resist tossing it in my cart. I figured I’d might as well find out what the hype was about, and I’m glad I did.
It even comes in a carton:
How adorable is that? I half expected to open it and find little crack-able paper-maiche shells filled with the algal flour. This isn’t the case: the miracle egg-dust arrives in a plastic bag, which is admittedly a more efficient (albeit less cute) use of resources. There are a dozen “veggs” in one carton.
The instructions for preparing VeganEggs are simple. All you have to do is mix two tablespoons of the powder with 1/2 cup cold water and go to town. Deciding what to cook with the VeganEgg was a no brainer for me: I may not be an Austin-native, but I have definitely adopted the breakfast taco lifestyle. I sent the boy out for potatoes, onions, salsa, Daiya cheddar, and corn tortillas, and then we were ready to rumble.
The box cautions that it takes about 6-8 minutes for the VeganEggs to be cook completely. I don’t know if my pan wasn’t hot enough, or if I used too much product at once (the equivalent of 6 eggs), or if the water I mixed it with wasn’t the right temperature, but it took me closer to 20 minutes of scramblin’ before the mixture became egg-like.
This is about 8 minutes in: I nearly cried with joy when small curdles started to form.
And here we are closer to the end (nearly 20 minutes of scrambling)
Despite the long cook time, I’m definitely excited to try this product again. My takeaway lessons are:
- Make sure the water is really, really cold. Like, ice-water (minus the ice) cold.
- Make sure your pan is sizzlin’
- Cook your VeganEggs in small batches
Up next: French toast! Have any of you tried the VeganEgg? What were your thoughts?