Copycat Just Egg Recipe (Vegan Mung Bean Liquid Egg)

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🤷‍♀️ 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.

📖 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.