Just Egg

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.