Updated: May 19, 2021
For ages I've wanted to try the vegan "egg" from the Just brand. But they are simply not available in Germany and if they are, then only if I sell a kidney for them. The main ingredient in the product, however, is a very simple one. Mung bean protein. So I experimented a little myself and I'm pretty happy with this mung bean "scrambled egg". The consistency is really quite tasty due to the added gluten and reminds me of the scrambled eggs for breakfast when I was young. A small note, which I also found very important with the "Half Eggs", vegan eggs simply won't taste like the original. However, you can give a dish a similar taste component or texture as the original, which is what the dish aims to do here. :)
Duration: 15 minutes (plus at least 6 hours to soak)
Makes 2-3 servings
100g peeled mung beans (found under "Mung Daal" in Asian supermarkets)
250g (oat) cream for cooking
10g tapioca starch
2g sweet peppers
2g Backing powder
Pinch of turmeric
2g white pepper
7g Kala Namak
2g onion granules
5g yeast flakes
20g gluten powder
The main ingredient in scrambled eggs is of course the mung beans mentioned above. They are soaked in water for at least 6 hours so that they can swell a little.
I just let it steep overnight, then drained it through a sieve and rinsed it again.
The weight has roughly doubled, from 100g to 200g.
Then the beans are mixed together with the cream and all ingredients (except for the gluten powder) to a smooth dough in a Mier or a food processor. When the dough is really smooth, add the gluten powder and mix it in again. I only add it later so that the gluten doesn't develop too much through the mixer.
Now all you have to do is heat a well-coated pan with a little oil and add about half of the batter. Let it stop for a moment and then, as with real scrambled eggs, you can tear it up with a spatula and continue to sear it.
I like it best when the "scrambled eggs" are still a little soft, but of course you can also fry them for a long time. In doing so, however, it loses a little more resemblance to the original.
I would then garnish the "scrambled eggs" with a tiny pinch of Kala Namak, fresh pepper and chives and serve it with other delicacies for breakfast. For example with bacon, fresh toasted bread and baked tomatoes.
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