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This bad boy's for everyone who's stared into the fridge at 8:00 a.m. thinking, "I miss egg breakfasts… but not enough to harm a chicken." Enter: my absurdly well-tested copycat Just Egg recipe, a pour-and-sizzle mung bean egg mixture that actually scrambles like the store-bought stuff, but costs a heck of a lot less and helps you avoid a few wacky processed ingredients that you really don't want or need.
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Recipe tips tailored to what matters most to you:
No wheat in here at all, so this one's already safe for you. Just check your chickpea flour, since besan from a bulk bin can pick up wheat on the way.
Soak the beans overnight and blend one batch for the week. It keeps 5 days in the fridge, and if you're batching it, leave the baking powder out.
Buy the moong dal and besan at an Indian grocery instead of the health food aisle. Same exact ingredients, bigger bags, a fraction of the price.
Cut the plain salt back and keep the kala namak. The black salt is what makes it taste eggy, and the rest is mostly sodium you won't miss.
A few of my recipe testers said they were happy swapping yellow split peas or chana dal in for the moong dal. The one thing you can't skip is kala namak, that sulfur funk is the whole eggy vibe.
Whole mung beans won't break down properly and will wreck the texture. Look for split yellow moong dal, NOT the green mung beans.
Any graininess means the mung beans didn't hydrate enough or weren't blended long enough. You're aiming for a pourable, creamy batter with zero grit.
This mixture sets quickly. For soft, fluffy scrambles, cook just until set. Overcooking makes it rubbery and gives your nonstick skillet a hard time.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
I'm gonna level with you here, and I know this isn't a selling point, but I've always personally preferred scrambled tofu. My wife and kids really enjoy the texture and convenience of egg substitutes (not just for scrambling up for a vegan breakfast bowl but for baking and using to make legendary vegan matzo ball soup, vegan quiche, and vegan matzo meal pancakes too).
I developed this copycat recipe for them after Just Egg products became unavailable for several months due to supply chain issues. So, I worked through dozens of test batches (😬26 to be exact) to get the consistency and performance just right. This version holds up well in a pan, pours smoothly, satisfies their breakfast routine, and also works great for dredging stuff like eggplant in for making parm.
Get that skillet ready, let's make the mung bean egg of your dreams! Who needs real eggs??
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🥰Why you'll adore this Just Egg recipe
✊ Vegan AF & GF: Like all my vegan breakfast recipes, this one obviously has no actual chicken eggs, dairy, or cholesterol. It's also one of the gluten-free vegan recipes I can serve at brunch potlucks that blow non-veg eaters away!
🍳 Actually Cooks Like Eggs: Pourable, flip-worthy, and fluffy. This isn't one of those dry, weird chickpea pancake things pretending to be scrambled eggs.
⏱️ Make-Ahead Magic: Blend it, chill it, and use it all week. Perfect for sleepy mornings when "from scratch" isn't happening.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one's been put through its paces with my massive team of hundreds of recipe testers, and they love cooking with it!
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🤷♀️ What's in store-bought Just Egg?
As someone who does a lot of vegan culinary consulting for restaurants and food manufacturers, my first step in planning this recipe was studying what actual Just Egg products are made out of, and understanding why. Here's a breakdown of a few of the more unusual ingredients in it, and how I've replaced them using real, familiar pantry ingredients that you'll have access to.
Carrot Extractives & Turmeric Extractives
Used to give the product its golden color and earthy undertones. My version replaces the extracted mung bean protein isolate with soaked mung beans, which are already naturally yellow. So, there's just a tiny bit of ground turmeric to give it that extra eggy yellow.
Tapioca Syrup Solids & Transglutaminase
Tapioca syrup solids are a commercial thickener, and transglutaminase is an enzyme that creates a dense, egg-like protein structure. Chickpea flour gives a similar binding and textural effect, and is super easy to get your hands on.
Nisin
A preservative used to extend shelf life. We don't need it-our version is made fresh and keeps well for up to 5 days.
Mung Bean Protein
The commercial version uses mung bean protein isolate to form its base. We're using soaked and blended split yellow mung beans. Same legume, same protein, just in a whole-food format that doesn't need extraction plants or centrifuges.
Gellan Gum
This synthetic thickener holds the bottled version together. Instead, we use xanthan gum-it's easier to find and works beautifully to keep the blend cohesive and pourable.
Potassium Citrate
Used in the packaged version to buffer acidity and sharpen flavor. We've replaced it with nutritional yeast and vinegar for that same savory-bright balance. Still, knowing that potassium citrate is in there gives us a clearer understanding of why this works.
Tetrasodium Pyrophosphate
This mouthful of a chemical is used to emulsify oil and water. We skip the synthetic emulsifiers and use soy milk instead of water. Thanks to soy's natural lecithin content, it helps bind fat and liquid together for a stable, creamy blend.
🥚 Ingredients in this Just Egg recipe
Split Yellow Mung Beans (Moong Dal)
Split yellow mung beans are the essential foundation for this recipe. The skinned, split variety will soak for the right amount of time and also make the recipe a natural shade of light yellow. You can also make this recipe with yellow split peas and chana dal (though I prefer it with yellow moong). You can use white split urad dal too (same thing you would soak to make medhu vadai), though you should add a pinch of turmeric to make the liquid yellow.
Soy Milk
Commercial Just Egg uses tetrasodium pyrophosphate as a chemical emulsifier to keep fat and water from separating. We're skipping that and using unflavored, unsweetened soy milk instead of water-its naturally occurring lecithin helps emulsify the oil into the liquid base, which is essential for creating an egg mixture that scrambles and fries just right. Unsweetened oat milk or almond milk can work, but in my tests, soy helped to produce more creamy results because of the lecithin thing.
Xanthan Gum
Xanthan gum stabilizes the mixture and keeps it cohesive in the fridge. Without it, the batter will separate over time. It also gives a texture that's better for scrambling, which helps mimic the pour of the commercially available egg substitute.
Baking Powder
A tiny bit of baking powder helps give this recipe extra egg-like fluffiness as it cooks. This is most effective when you are using it immediately. So if you are making a big batch to store for the week, you can leave it out.
Nutritional Yeast
Nutritional yeast adds subtly funky umami flavor that helps mimic the taste of cooked eggs. It's optional, but without it, the recipe lands a bit flat.
Got extra after making this? Use it to make homemade vegan Parmesan, sprinkle it into vegan cotija, or blend it into vegan nacho cheese, all kinda perfect for leveling up a tofu scramble sandwich.
The Vinegar
Vinegar adds a gentle acidity that balances the fat and lifts the overall flavor. Alongside nutritional yeast, it helps replicate the buffering effect of potassium citrate from the original Just Egg, subtly shaping the structure and brightening the flavor. Stick with rice vinegar, or white vinegar, and avoid using balsamic or apple cider vinegar for sure.
Chickpea Flour
The real just egg liquid contains tetrasodium pyrophosphate, often referred to as "meat glue," that is used industrially to bind proteins in processed foods. We are going to use chickpea flour in place of it to help our version hold together and have a texture closer to set eggs when cooked.
A great place to get it is grocery stores, or Indian markets, which often sell it labeled as "besan" for making stuff like onion bhaji, and for thickening chana masala.
Black Salt (Kala Namak)
Kala namak is non-negotiable. This sulfurous mineral salt delivers that uncanny eggy aroma and flavor-the one that screams "THIS IS BREAKFAST." I also use it to make vegan matzo brei.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
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📖 How to make homemade Just Egg
Look, I'm hangry too, but these pics and steps might save you from a breakfast disaster. If you've got no chill (or time), scroll down for the easy-to-print recipe card.
Step One
The Fresh Rinse of Bel-Air:
Rinse the split yellow mung beans under cold running water to remove any dust or debris.
Step Two
Soakahontas:
Transfer the beans to a bowl or mason jar, cover with water, and soak for 6-8 hours or overnight until fully softened.
Step Three
The Lord of the Rinse:
Drain and rinse the soaked beans well using a fine mesh strainer.
✅ Be thorough here, as this rinse will help get rid of some of the sprouty bean flavor your moong will now have.
Step Four
Blend It Like Beckham:
Add the drained beans, plant-based milk, oil, xanthan gum, baking powder, nutritional yeast, garlic powder, vinegar, chickpea flour, turmeric, black salt, and salt to a blender. Blend on high for 1-2 minutes until smooth and pourable.
✅ Scrape down the sides as needed to blend up every last mung bean bit.
Step Five
See Ya Later, 'Frigerator:
Use the mixture immediately or refrigerate for up to 5 days. Shake or stir before each use to maintain consistency.
Step Six
Dodge Scram 1500:
To cook scrambled eggs, heat a nonstick skillet over medium heat and lightly oil the surface. Pour in a thin layer of the mixture and cook undisturbed for 1-2 minutes until the edges set. Stir gently and cook for 2 more minutes until scrambled. Avoid overcooking to keep it soft and fluffy.
50+ of my own family's fave recipes. Carefully concocted to win over even your most anti-vegan friends.
💡Serving Ideas
Cooked Just Egg is the perfect way to rock out Southeast Asian recipes that call for egg, like pad ba mee.
Vegan eggs with bacon are obv. besties (so long as the bacon's not made out of some poor creature). So whip up some gorgeous marbled seitan bacon, tofu bacon, carrot bacon, tempeh bacon or even some rice paper bacon to partner up with yer' eggs!
Or rock the stuff out to make a vegan breakfast casserole with tofu chorizo. Or bake the stuff up in ramekins to make egg patties to go in my vegan breakfast sandwich recipe with applewood smoked vegan breakfast sausage and a tall stack of vegan pancakes. - Vegan blueberry pancakes, vegan banana pancakes, ube pancakes, gluten-free vegan pancakes, or my New Mexico-style blue corn pancakes with piñon butter all all killer options.
👉Top tips
- Use split yellow mung beans: Whole mung beans won't break down properly and will wreck the texture. Look for split yellow moong dal (100% NOT the green mung beans). Yellow split peas and chana dal can work in this recipe too, but have a slightly less neutral flavor.
- Blend until completely smooth: Any graininess means the mung beans didn't hydrate enough or weren't blended long enough (or your blender sucks). You're aiming for a pourable, creamy batter with zero grit.
- Nonstick might be your best friend: Just like the real Just Egg products, a lightly oiled well-seasoned cast iron or nonstick pan gives the best scramble texture and prevents sticking.
- Don't overcook: This mixture sets quickly. For soft, fluffy scrambles, cook just until set. Overcooking makes it rubbery and gives your nonstick skillet a hard time with cleanup.
🤷♀️ Recipe FAQs
You likely skipped the kala namak (black salt) or nutritional yeast. That sulfur funk is what gives this its eggy soul. Always taste after cooking, not before. Also, check if you're using fresh ingredients-sometimes old mung beans or stale spices can dull the flavor. You can also peek at the nutritional information on Just Egg products to see what they rely on for their savory edge.
Technically? Yes. Should you? Hellsss to the no. I mean, why the heck would you want to chug this? Are you actually a crazy person? A stinky ol' Garbage Pale Kid? It's meant to be cooked-save the image of breakfast joy for when it's hot and fluffy in a pan.
Heat a nonstick pan with a little oil. Pour in a thicker layer of the mix, cover, and cook on medium-low for 3-4 minutes without touching. Add fillings, fold, and serve. Or you can follow my vegan omelette recipe to make it out of tofu instead.
Store the blended Just Egg mixture in an airtight container in the fridge for up to 5 days. Shake or stir well before each use, as it may settle. I recommend labeling the date, especially if you're grabbing it on autopilot all week like your favorite fast food chain breakfast.
Please don't. Freezing this liquid egg mix breaks the emulsion that keeps oil and water bonded, which means that once thawed, the texture becomes watery, grainy, and hard to salvage. It won't scramble or cook the way it's supposed to.
✌️You'll love these vegan breakfast recipes too:
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Just Egg
Equipment
Ingredients
- ¾ cup split yellow mung beans moong dal
- 1 cup unsweetened soy milk
- 2 tablespoons canola oil vegetable oil, or sunflower oil
- ⅛ teaspoon xanthan gum
- ¼ teaspoon baking powder
- 4 teaspoons nutritional yeast
- ¼ teaspoon garlic powder
- 1 teaspoon rice vinegar or white vinegar
- 1 tablespoon chickpea flour
- ⅛ teaspoon turmeric
- ½ teaspoon black salt kala namak
- ¾ teaspoon salt or to taste
Instructions
- Rinse the split yellow mung beans thoroughly under running water to get rid of any dust, debris or fine particles.
- Transfer to a bowl, or quart-size mason jar, and cover with water. Soak for 6-8 hours or overnight.
- Drain and thoroughly rinse the soaked mung beans under cold running water in a wire mesh strainer.
- Place the drained mung beans in a blender. along with the plant-based milk, oil, xanthan gum, baking powder, nutritional yeast, garlic powder, vinegar, chickpea flour, turmeric, black salt, and salt. Blend on high speed for 1-2 minutes until completely smooth. Stop to scrape down the sides of the blender as needed. The mixture should be pourable with no visible texture.
- Transfer the blended mixture to an airtight container and refrigerate for at least 30 minutes to allow it to hydrate and slightly thicken. Stir or shake well before each use.
- Use immediately or store the mixture in a sealed container in the refrigerator for up to 5 days. Shake or stir well before each use.
- To cook as scrambled eggs, warm a nonstick skillet over medium heat. Lightly oil the surface with olive oil or vegan butter. Pour in the desired amount of the mixture to form a thin, even layer. Cook over medium heat for 1-2 minutes without stirring, until the edges are slightly set. Use a spatula to mix and stir as needed, cooking for an additional 2 minutes until cooked to to consistency of scrambled eggs. For best results (in my opinion), do not overcook.
Notes
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CG says
This works well in quiche
D says
Hey! Could you bake discs of this and store for breakfast sammies throughout the week?
Adam Sobel says
YEs! Follow the method for that from this recipe.
Julie says
Can I replace the vinegar with lemon juice? if so, in equal amounts?
Adam Sobel says
Yes. the flavor with only be subtly different.
Jenn says
Is there an equivalent substitute for the chick pea flour? IDK why, but for some reason the flour has a distinctive bitter aftertaste for me that I really don’t like (tried every brand I can find, made sure it’s not expired and kept under good storage conditions,etc).
Also, I’ve used Just Egg, and I would like to have a better version of it with real ingredients; I’ve never had success with making the original JE liquid formula on the stovetop though… I have however had better success with it in a silicone pan in my Ninja multipurpose toaster oven (lots of settings, but I use the Air Fry setting at 395°F for 22-25 minutes in the high altitude of SLC and has worked every time.)
I am going to have to see if your recipe will work with similar result in the Air Fryer mode…:)
Adam Sobel says
You could try it with fava bean flour which has similar properties.
Kevin says
each just egg replacement I try turns out more like pancake batter than just egg. any tips on what I may be doing wrong. I've tried this recipe as well as a number of other versions. it's fine for omelets and sandwiches but doesn't scramble the same.
Adam Sobel says
It's for sure not 100% the same, because it is built on ingredients that people can get at an average grocery store. The commercial Just Egg stuff uses some wild molecular gastronomy "food" chemicals that your average person can't get without special ordering from sources online.I didn't want to do that to people
Fatima says
I just used reg flour and it’s fine.
Kali says
Hi, Happy New Year! Have you tried this in a casserole/frittata/quiche? I typically bake a Just Egg casserole at 375-400 for maybe 45 minutes, but you say to be careful not to overcook this. Any suggestions?
Adam Sobel says
Yes! I have a vegan quiche on this site that I have made it with.
TofuScrambleLover says
Made exactly as directed. Very tasty and much better than other dupes I’ve tried, but honestly it’s still a noticeably different texture from JUST egg. That’s okay with me! It’s so affordable and tasty and I’m looking forward to experimenting with it. Might be more of an omelette option for us.
Stephanie says
Hello Chef Adam!
I was wondering if there's a suitable substitute for xanthan gum? It seems silly to make a special trip for an eighth of a teaspoon... Cornstarch perhaps? I very much look forward to having a recipe to sub for Just Egg as that product seemingly goes up in price each time I buy it! I will return with a review after trying this with (hopefully) great results! 🙂
Adam Sobel says
I haven't experimented with any subs for it. A little goes a long way though, and its helpful for achieving the right texture. The other things I would imagine would swap in for this well are much less common in people's pantries unless they do cake art for a living (tragacanth, cmc, and gum arabic) Let me know if you make it with something else, and report back on how it works.
Neelam Patil says
what can i use instead of soy milk?
Adam Sobel says
Unsweetened oat milk would probably be my 2nd choice. Read through the post though- the lecithin in the soymilk is part of what makes this recipe perform well.
Nayla says
This was such a satisfying breakfast!!!! I won't say it has the same texture and flavour of scrambled eggs, but it's a great approximation that is tasty, nutritious and easily enjoyed with toast and veggies on the side :))) Thank you for this, I'm so glad I can savour it a couple more times with the mixture I still have left 😀
KS says
Made this with powdered split chick peas and it came out so well, and also scrambled just as advertised!
V says
Came out good, but overly thick, so I thinned with more soy milk. Cooked up nicely. Question on nutritional info: The data you provide at the bottom - is that for a serving or the whole recipe? If for a serving, what is the serving size? The "yield" info just indicates that it makes 2.5 cups. Thanks!
Adam Sobel says
Glad you made it and it cooked nicely for you with a little tweaking. The nutritional estimate is based on units of 1. So recipes like this that make 2.5 units (cups), the analysis is being given for 1 cup. Other recipes that might yield 12 cookies, are giving analysis for 1 cookie. Hope that makes sense.
Dee says
I have a salt sensitivity. If I reduce salt by half, will that significantly impact the taste, or is there a suitable salt substitute? Is there an alternative to mung beans?
Adam Sobel says
You can make this using yellow split peas or chana dal instead, but it will have a stronger flavor that storebought Just Egg. If you have a salt issue, cut down on the salt. But some black salt is important for the eggy flavor and aroma.
Maria says
These are okay, but for someone like me who likes soft scrambled eggs, they lack the airiness of Just Egg. So far, I've had the best luck with draining silken tofu overnight.
Adam Sobel says
Sorry you didn't love them. I would strongly suggest following my soft scrambled eggs recipe, which I think is a lot closer to what you are looking for.
Tee Hansen says
This homemade Just Egg absolutely delivered on flavor - seriously, that kala namak is doing the LORD'S work here! The taste had me convinced I was cheating on my vegan card for a hot second.
The texture? Look, it's not gonna fool your omni friends into thinking you cracked actual shells, but honestly who cares when you know exactly what went into it? I'll take slightly-off texture over an ingredient list that reads like a chemistry experiment ANY day of the week!
The fact that I can meal prep this for the whole week? Revolutionary for my chaotic mornings!
Bottom line: It scrambles, it satisfies, and my conscience stays crystal clear.
Already soaking beans for round two!
Rox says
I'm allergic to soy, but I have sunflower lecithin. How much should I add to the recipe?
Adam Sobel says
I wouldn't use more than a half teaspoon. Ploease report back with how that works out for you.