Ever since I tried Just Egg a little over a year ago I’ve been trying to figure out how I could make a plant based egg at home! I think I finally got close with this mung bean egg! Just like Just egg my veggie egg is made using mung beans. This is a close version! I am still working on it but I wanted to give YOU the base of this recipe! Should I keep trying? Let me know!
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Making Eggs from Mung beans
https://www.saucestache.com/wp-content/uploads/2019/07/Mung-Bean-Egg-Thumb.jpg
| Prep: | Cook: | Yield: 4 omelets per 100 grams of dry bean powder | Total: |
This is my first attempt at trying to recreate just egg! I think its close, but there is still some bean like texture. Its a cross between a bean and an egg!
You'll Need...
- Split Yellow Mung Beans
- Black Salt
- Water
- Paprika
- Turmeric
- Konjak Flour
- or Tapioca starch
Directions
- Wash the mung bean well
- Dry the bean first on a towel then in dehydrator at 140 for 4 hours or until very dry
- Blend bean into very fine powder
- sift through strainer making sure that there are no large grains left
- blend again to continue turning into powder. Should be finer than a find flour almost starch consistency
- add 2 parts very cold water in weight to bean powder
- mix very well and let sit for at least 20 minutes you can sit in refrigerator if house is warm. keep cool
- slowly pour mixture back into blender watching for fibers bits that have settled to the bottom of the bowl. Leave those behind
- now add 1 gram konjak flour or 2 grams tapioca starch for every 100 grams of dry bean
- season using the rest of the seasonings to taste and color. The more black salt you use the more eggy it will be, over salted and it becomes rotten egg like. I used 2 teaspoons per 100g of dry bean powder
Additional Notes
This still has a slightly bean consistency with egg consistency. This isn't 100% perfect, but if you add a veg cheese, vegetables or any fillings you will get really close! Let me know what you think!