I Swear this is NOT a Real Egg!!!

Now I have made plenty of vegan eggs, everything from mung been flower eggs, tofu scrambles, pumpkin seed eggs, and I've even made my own mung been protein!! But NOW you can buy mung bean protein already extracted and ready to go!! So I whipped up a quick protein egg scramble mix to see if it would scramble!!
NOW I will say that this one didn't come out 100% the texture is off a bit. We can fix that with some experimentation and your help to test and get it working great! Let me know in the comments if you have an idea to make this even better!

All my egg videos!

Recipe I used:
1 cup water
5 tablespoons protein powder
2 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon turmeric
1 teaspoon black salt (kala namak)
½ teaspoon sugar
½ teaspoon xanthan gum
½ teaspoon soy lecithin ---- I would recommend using less. Just a pinch... or if you dont have it skip it
1 teaspoon methylcellulose
1/2 teaspoon tapioca starch

I would also recommend trying to add silken or soft tofu. Maybe a tablespoon. It seems to really make it fluffier. Also it absolutely makes a difference if you let this rest over night!!

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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[SauceStache]

I updated the recipe a bit in the comments!! Definitely let it sit overnight... makes a big difference and I liked a test I did after this video where I used less soy lecithin and added in a touch of tofu!!

[emmasgoodies]

That literally looks like eggs!! You're amazing Mark!!

[rqsftku]

I’m not even vegan and I just binge watch these videos LOL.

[sskpsp]

When I still ate eggs, I used to like my whites and yolks at least somewhat separate, even in scrambles. I tried a trick the other day with Just Egg where I scrambled one batch with the plain liquid and another mixed with soy milk, then combined. It came out well!

I think your suggestion of silken tofu would work too. Maybe you could combine this technique with your other egg yolk recipes to make a vegan sunny side up omelette!

[snoopdoggthecertifiedg]

“I sprout Mung beans on a damp paper towel in my drawer. Very nutritious, but they smell like death”

[JTMusicbox]

Awesome! I love how you’re always learning and grow and even updated us in the comments for this one. That really looks exactly like scrambled eggs!

[Clara_Elena]

Please, just sell this mixture in powder and ship it worldwide!!! haha We need it 🥺

[HeartOfTheSource]

You give the impression of a sort of vegan "mad scientist" in the kitchen. 😊 And I admire that! Looks yum, thank you so much! 😋

[cypher_offline]

This is freaking amazing dude! That's the coolest vegan egg I've ever seen!

[gozerthegozarian]

Wow, amazing! One could make a big batch of that on sunday, put it in the fridge and have breakfast scramble for the entire week....

[Dparrey]

My go to at the moment is Besan (Chickpea Flour), tofu to lighten it up, tumeric for color and what makes it is Kala Namak, a South Asian black salt with a pungent suphorous smell which really hits that egg vibe. A tiny pinch goes a long way because it could get nasty fast. I think whatever base you use, Kala Namak would probably add to it.

[dll]

How does this compare to the pumpkin seed eggs? I watched that video and want to try it out since it seems to be the simplest egg substitute I've come across. Thanks for another great video!

[CompostWatcher]

I used your tofu egg recipe the other day. My family was amazed.

[SSchithFoo]

I just use water, black salt and mung bean protein isolate and eat it with tomatoes sauce.

[Wolkenbach]

Nice! It looks perfect. Someday, when my kitchen is bigger than it is now, i will try many things and will use your channel as cookbook :P

[yessumyecrad]

Has anybody said to try whipping aqua faba and adding it for fluffyness? That seems like it would work well

[lc]

I made this according to the written recipe in the description. I let it sit overnight in the fridge, then shook up the bottle and poured it into a heated greased frying pan. It just didn't scramble, at all. I tasted it a little bit and it tasted really good, but it was the consistency of thick pancake batter. Any recommendations? I am going to mix up the mixture again really well manually before trying again to cook it.

[Angels-xist]

Always enticed and impressed by the constant innovation and how these results can lend not just to stuff we can buy prepared and delicious but how we can get amazing results at home.

[christophermorin]

Good Morning Saucyman!
Eeeeggs. Yummy looking. <3
It's amazing how much all that 'egg' reduced in the pan though!

[efigina]

Love this video. This was the first try? Thats very impressive even with the last few egg videos.