I was never a big egg fan, but it was nice to be able to scramble up a quick breakfast on occasion. Especially for my son is screaming because he’s straving. But me being vegan and his egg allergy, not gonna happen anymore.
Then I heard that Follow Your Heart was making vegan egg substitute product. And not just another egg replacer for baking, these could be used just like real beaten eggs. Scrambles, quiches, omelette, and baking!
My first question was what the heck is it made of? Jack is also allergic to soy and cashews, two very common sources of vegan protein. I asked on their Facebook page and they quickly answered it was soy and nut free! It’s main ingredient is an algae dervitive, algal.
My mom asked what she could make for me and jack instead of scrambled eggs for Christmas Brunch, so I decided to order some finally. Luckily a local vegan grocery store in Portland Food Fight had some in stock, so they arrived just in time before Christmas morning.
They come in cute little eggs cartons, but inside is really a package of powder.
The instructions are easy and straightforward. In a nutshell, add correct amount of powder to correct amount of water, get lumps out, cook in a hot pan until firm. The key is to do what the directions say (duh). Too much water and they come out rubbery. Too much powder and they come out clumpy. And they are dead serious about letting it cook the full 6-8 minutes in an already hot pan. Otherwise it’s just goo that has no resemblance in texture to eggs.
So how are they? I can happily say good! The texture is totally on point. Not too slimy, not to dense. Fluffy and satisfying feel. The taste is pretty close, but just a tiny bit off. I can’t really explain how it’s off…it’s like lacking that umami taste satisfaction. But I added a little sea salt and paprika before cooking and it helped a lot.
I think this is a great product, I plan on buying it again and hope it becomes available in stores soon. A great vegan protein source that is soy-free. I’m going to try baking with it soon so look out for that recipe.