JustEgg Copycat

Name: JustEgg Copycat
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 cup dried split mung beans, soaked overnight in plenty of water, then drained and rinsed; 1/2 cup unsweetened almond milk; 1/2 cup aquafaba (the liquid from a tin of chickpeas); 2 tbsp neutral oil (such as avocado or sunflower oil), plus extra for cooking; 2 tbsp nutritional yeast; 1/2 tsp garlic powder; 1/2 tsp onion powder (optional); 1/4 tsp ground turmeric; 1 pinch black salt (kala namak), plus extra for sprinkling at serving; 1 tsp baking powder; 1/2 tsp maple syrup; 1/4 tsp coconut aminos

Silky, golden and satisfying, this homemade liquid vegan egg scrambles and folds into omelettes with uncanny resemblance to the real thing — savoury, lightly eggy from a whisper of black salt, and rounded out with a barely-there sweetness that makes the flavour feel complete. It is built on whole soaked mung beans rather than any commercial protein isolate, so every portion comes with the quiet bonus of genuine plant protein and fibre. Pour a glass of something bright and citrusy alongside and you have a breakfast worth waking up for.

Allergens:Tree nuts (almond milk), Celery (nutritional yeast, depending on brand)

Details

Author: CuisineSavvy
Cuisine: American
Course: Breakfast
Servings: 6
Prep Time: 10 minutes
Cook Time: 5 minutes
Diet: Vegan
Tags: copycat, vegan, egg-free, plant-based, mung bean, breakfast, high-protein, low-sodium, gluten-free

Nutritional Values

This recipe is deliberately lower in sodium than the original it is based on. The primary source of sodium reduction is the black salt (kala namak): the original recipe uses half a teaspoon blended into the mixture, and this version reduces that to a single pinch — a substantial cut. The secondary sodium consideration is the choice of coconut aminos over soy sauce or tamari; coconut aminos carries markedly less sodium than either of those alternatives and was chosen specifically for that reason, so do not substitute soy sauce or tamari without understanding that doing so would largely undo the sodium savings this recipe is built around. The optional extra black salt at serving is to individual taste and does not affect the base recipe's sodium figure. Beyond the sodium profile, the mung bean base provides plant protein and fibre, and the aquafaba acts as a binder with no added fat or cholesterol.

Nutrient	Amount	% Daily Value
Calories	180 kcal	--
Total Fat	5 g	6%
Saturated Fat	0.5 g	3%
Monounsaturated Fat	1.5 g	--
Polyunsaturated Fat	2.5 g	--
Sodium	125 mg	5%
Total Carbohydrate	25 g	9%
Dietary Fiber	6 g	21%
Total Sugars	4 g	--
Protein	9 g	18%

Instructions

Place the dried split mung beans in a large bowl and cover generously with cold water. Leave to soak overnight (at least 8 hours), then drain and rinse thoroughly. Note: prep time is for active preparation only and does not include the overnight soak.
Add the soaked, drained mung beans to a high-powered blender along with the unsweetened almond milk, aquafaba, neutral oil, nutritional yeast, garlic powder, onion powder (if using), ground turmeric, pinch of black salt, baking powder, maple syrup, and coconut aminos.
Blend on high until completely smooth, about 1–2 minutes depending on your blender. If any beany grit remains, strain the mixture through a fine-mesh sieve or nut-milk bag before cooking.
OMELETTE METHOD — Heat ½ tbsp oil in a non-stick pan over medium-high heat. Pour in ⅓ to ½ cup of the mixture per portion and tilt the pan to spread it thin.
Cover with a lid and cook for 20–30 seconds until bubbles form across the surface. Add any fillings to one half, then fold the other half over to close and slide onto a plate.
SCRAMBLED METHOD — Heat ½ tbsp oil in a non-stick pan over medium-high heat. Pour in ⅓ to ½ cup of the mixture per portion and let it sit for 20–30 seconds until it starts to bubble, then scramble with a spatula to the desired doneness.
To serve, finish the omelette or scramble with a small sprinkle of extra black salt (kala namak) for a more pronounced eggy flavour. This sprinkle is optional and separate from the pinch already blended into the base mixture.
Transfer any unused blended mixture to a tightly sealed container and refrigerate for up to 4–5 days. Shake or stir before each use, as the mixture may settle.

JustEgg Copycat

Silky, golden and satisfying, this homemade liquid vegan egg scrambles and folds into omelettes with uncanny resemblance to the real thing — savoury, lightly eggy from a whisper of black salt, and rounded out with a barely-there sweetness that makes the flavour feel complete. It is built on whole soaked mung beans rather than any commercial protein isolate, so every portion comes with the quiet bonus of genuine plant protein and fibre. Pour a glass of something bright and citrusy alongside and you have a breakfast worth waking up for.

Ingredients
[ ] 1 cup dried split mung beans, soaked overnight in plenty of water, then drained and rinsed
[ ] 1/2 cup unsweetened almond milk
[ ] 1/2 cup aquafaba (the liquid from a tin of chickpeas)
[ ] 2 tbsp neutral oil (such as avocado or sunflower oil), plus extra for cooking
[ ] 2 tbsp nutritional yeast
[ ] 1/2 tsp garlic powder
[ ] 1/2 tsp onion powder (optional)
[ ] 1/4 tsp ground turmeric
[ ] 1 pinch black salt (kala namak), plus extra for sprinkling at serving
[ ] 1 tsp baking powder
[ ] 1/2 tsp maple syrup
[ ] 1/4 tsp coconut aminos

Instructions
[ ] 1. Place the dried split mung beans in a large bowl and cover generously with cold water. Leave to soak overnight (at least 8 hours), then drain and rinse thoroughly. Note: prep time is for active preparation only and does not include the overnight soak.
[ ] 2. Add the soaked, drained mung beans to a high-powered blender along with the unsweetened almond milk, aquafaba, neutral oil, nutritional yeast, garlic powder, onion powder (if using), ground turmeric, pinch of black salt, baking powder, maple syrup, and coconut aminos.
[ ] 3. Blend on high until completely smooth, about 1–2 minutes depending on your blender. If any beany grit remains, strain the mixture through a fine-mesh sieve or nut-milk bag before cooking.
[ ] 4. OMELETTE METHOD — Heat ½ tbsp oil in a non-stick pan over medium-high heat. Pour in ⅓ to ½ cup of the mixture per portion and tilt the pan to spread it thin.
[ ] 5. Cover with a lid and cook for 20–30 seconds until bubbles form across the surface. Add any fillings to one half, then fold the other half over to close and slide onto a plate.
[ ] 6. SCRAMBLED METHOD — Heat ½ tbsp oil in a non-stick pan over medium-high heat. Pour in ⅓ to ½ cup of the mixture per portion and let it sit for 20–30 seconds until it starts to bubble, then scramble with a spatula to the desired doneness.
[ ] 7. To serve, finish the omelette or scramble with a small sprinkle of extra black salt (kala namak) for a more pronounced eggy flavour. This sprinkle is optional and separate from the pinch already blended into the base mixture.
[ ] 8. Transfer any unused blended mixture to a tightly sealed container and refrigerate for up to 4–5 days. Shake or stir before each use, as the mixture may settle.

https://www.cuisinesavvy.com/recipe/justegg-copycat

External Recipes

Just Egg Mung Bean (Health Score: 73)

HealthScore: 81

Built around whole split mung beans blended with aquafaba, this egg-free scramble delivers real legume-based protein and a good hit of fibre. The main caveat is oil — roughly a tablespoon per serving between the batter and the pan — so it's a wholesome but notably rich breakfast rather than a light one.