Mung Bean Egg |chef julia| wholefoodplantbased| breakfastsandwich| delicious
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- čas přidán 26. 08. 2024
- #justeggcopycat #chefjulia #wholefoodplantbased
Mung Bean “Egg”
Chef Julia Dunaway
Makes 9-10 “eggs”
¾ cup organic moong dal (mung beans)
1 cup cashew milk made with 2 tablespoons cashew cream* mixed with 8 ounces of water
1 tablespoon nutritional yeast
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon baking powder½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon Kala Namak (black salt)
¼ teaspoon turmeric
1 teaspoon apple cider vinegar
1/8 teaspoon low sodium tamari
1/8 teaspoon cayenne pepper
Ichimi Togarashi (optional)
Rinse the mung beans well and soak in water for 24 hours in the refrigerator. When ready to make the “eggs” rinse the soaked mung beans and drain well.
Add the drained mung beans to a high speed blender along with the rest of the ingredients. Process on low until mixed together and then blend on high until the mixture is smooth. Don’t over blend or the mixture will get too thick.
*Cashew cream--Soak 1 cup raw cashews in water to cover. Soak for an hour or soak in boiling water for 10 minutes. Process in a high speed blender until smooth. Use 2 tablespoons of cashew cream and pour in water to make 1 cup cashew milk.
Heat a 10” nonstick skillet over medium heat. I usually don’t use non-stick spray, but for this recipe I used Pam and lightly spray the skillet, then wiped off the spray with a paper towel. Without spraying the pan lightly I found the mixture sticked a little. Use a ¼ cup measuring cup and ladle the batter into the pan. It should make a slight sizzling sound. Move the skillet around to spread out the batter immediately so it is a very thin circle. It will cook quickly, evidenced by little bubbles. When it’s done it will be easy to turn. Turn it with a spatula. Fold it into a semi-circle, then fold that in half. Continue making the rest of the “eggs”. Spray the pan and wipe the spray off each time.
Garnish with Ichimi Togarashi (finely ground red pepper)
Serve on plant based bread, with my oat and rice sausage, just plain, use for an omelet or frittata.
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Thanks for watching the video Mung Bean Egg
Nice recipe. I skipped the 24hr soak and just boiled then beans. Also used homemade hemp milk rather than cashew milk. Flavor was absolutely perfect.
Can you share your home made hemp milk recipe?
Another great recipe from India...the original plant based society.
Have no fear, this recipe is amazing!!! Better than JUST egg! I am so blown away how good this is.
I soaked the yellow dal during the day then blended the mixture last night. I poured it into a mason jar and put it into the fridge. This morning I gave it a good stir then cooked it exactly like Chef Julia recommended.
Eggz for breakfast with no hassle! Thank you so much Julia. I'm so appreciate you. Patsy in San Antonio
Wow, so happy it worked for you. I’ll share your experience
There is no egg in this recipe at all. East Indian cooking mixes the dal with rice and ferments a bit (overnight) and they are called moong dal "dosa". Also idli can be steamed from this same batter.
@@OWK000we do make similar dish from besan flour which is chickpea flour ... the dish is called chila ... the batter is made savoury with spices and since it is not supposed to substitute eggs no attempt is made to match taste or nutritionally
Thanks - good to know !
I bought mung beans in bulk and they’re green not yellow. I bought them anyway and soaked them right away, put them in the fridge, and I haven’t gotten around to making this until now, two months later! I used to soy milk because I had forgotten that I was supposed to make cashew milk in advance, and the only other changes is that I didn’t have tamari on hand, so I used an eighth of a teaspoon of coconut aminos. I really like this recipe!! Mine came out a little more like a pancake, with a green tinge, and browned a little a pancake, but I don’t mind. I really like the flavour and can use this exactly like the folded just egg product that I buy.
Thanks for the recipe!!
Once I use up the green I’ll look for the split yellow mung beans and try again :)
My 9 yr old likes these as well :)
Great! I know they taste good!
WOW, you even make your own cashew milk?
I'm fascinated that you went all in, to perfect the recipe, before sharing it.
THANK YOU.
Yes, it's great!
Other people sprinkle a tiny bit of kala namak(black salt) on it just before they eat it to add more real egg flavour. Great video. Thank you.
Got my Split Mung Beans soaking for tomorrow. Thank you for posting. That big old Cardinal visiting your bird feeder at 12:16 was a nice treat 🙂
Thank you!
Hi Chef Julia
I just reheated some frozen "egg" in a dry frying pan for lunch.
Worked a treat!
First time in 19 months I had an "egg" sandwich - really a game changer recipe.
Thank you so much.
So glad you liked it!
Nice option instead of Just Egg which has added ingredients like Transglutaminase which is not good for those with celiac concerns. Thank you so much for working on this recipe. 😃
I really like this recipe thank you, and I adore your kitchen...the sink and picture window ❤❤❤
Thank you!
This is the best recipe for Mung Bean Eggs thus far. I am so grateful you shared. ❤
Hi chef Julia,
I tried this diy egg and was pleased with the flavor that you have created here. I refrigerated them and filled them the next day using the microwave to heat them up. This is the best diy egg I have tried to date. Thanks so much for your work on this recipe.
Thank you so much!
1 t baking powder. Add to ingredient list and add the same time as everything else? YOU ARE AMAZING! THANK YOU FOR GIVING YOUR HEART AND TALENT TO US ALL!
Yes
This is the BEST mung bean egg recipe!! I’ve tried a few and they were okay but this tastes just like “Just Egg”. Thank you!!
@@colleenacourtney thank you! I have been using it for a lot of recipes including savory Japanese pancakes. Okonomiyaki
OMGosh ! ❤ is in the air ! I buy Just Egg products and you are right you can’t get rid of that taste you mentioned and the price ! So, this will be my next experiment with your recipe and thank you so much for sharing with us !
Thank you. Hope you like it!
I finally ordered the beans and I washed them and put them on to soak this evening - so tomorrow evening I shall be making my first omelet - going to add onions and peppers for sure! Thank you for creating this recipe!
@@kristybeck3494 hope you like it!
I needed to update my comments. Two things-These are fabulous!! Definitely will make often! Secondly, cashew cream is amazing! I can see it used in many different ways! Perfect recipe, thank you!!
I made mung dal “eggs” a couple of years before, and they were awful!! Cant wait to try your version.
This is the best Just Egg substitute I've tried! I've even used it to make a frittata! Thank you so much!
Thank you!
Thanks. The texture of these pancakes is great! Will try your flavor combo.
We make something similar for Moo Shoo pancakes with whole green mung, garlic, ginger, salt and pepper in the blender, then instead of leavening, we add finely minced red onion to the batter, and spread the batter in the pan with circular motion for inside to out with the bottom of the cup/ladle. The minced onion insures an even thickness of batter.
Just made these today. Wow...I thought it was going to be hard but it wasn't and the taste is spot on! Thanks for the recipe....I will definitely be making more. I got 9 out of my batter.
All i can say is wow! Tastier, so easy to make and so much more economical! Thank you so much for sharing 🙏🏽
Thank you very much Julia. I just made this and it is incredibly delicious. I added a little cheese and some tomatoes. The best thing is that it doesn't have all the cholesterol normally found in eggs. And this type of recipe has been used in India years.
Yes thank you!
Finally got the proper mung bean and boi ol boi is this delish. Thank you for sharing❤❤😊
Thank you!
How did u manage to get 11 eggs from this recipe without eating them all. I couldnt stop eating each batch. I did try but they r gone.gonna make the liquid to keep in the fridge
This is PERFECTION. Having some on a bagel right now, and it's heavenly. Texture is perfect, flavour is excellent on its own, but I can picture it being fantastic as an omelette or even a scramble. Thank you so much.
What is the texture actually like? Is it smooth and chewy, or powdery?
@christine1962ful not powdery at all. Fluffy, but firm. Honestly, very similar to an egg you'd get on a breakfast sandwich in a restaurant.
Tried your recipe. It's the best one I have tasted. Love love it. Thank you
You never disappoint, and you always enlighten!
Thank you.
Greetings. Thank you so much for recreating this with no additives!!!! You seem so conscientious and concerned about every aspect, which is so valuable and rare. Because of your level of attention and care i have to assume your non-stick pan is of the highest quality and non-toxic. Can you share anything about it, especially since you were using a metal spatula--i'm assuming you obtained a very specific type of cookware. Looking very forward to trying this... i can just tell i will love it. And yes, Moong dal has a very specific flavour, that i love, but am glad you found a way to work with for this specific dish which wouldn't really benefit from that flavour dominating. All the best, please keep sharing your gifts.
I used this brand HexClad Hybrid Nonstick 12-Inch... www.amazon.com/dp/B09ZV37WC6?ref=ppx_pop_mob_ap_share
If you purchase through my link I earn a small commission as an Amazon Associate. Thanks for your kind words!
Greatly appreciate your response. I would love to support you but cannot support amazon. I will however subscribe to your channel, share your content and continue to watch and like your videos, and support you in other ways that work for me. Thanks again. Your time and effort and care show in your content.@@ChefJuliadunaway
I’ve tried a couple versions of this and it’s never turned out quite right. I’m definitely going to try yours next! You made it exactly how I want it to turn out. More omelette like and less like a pancake
You get Mung( Moong dal flour). It’s easier to use. No soaking grinding. Use black salt( Kala namak) for an egg flavour And please add a pinch of turmeric
I’ve never seen it. Do you have a link?
@@ChefJuliadunaway it’s available in Indian stores. I live in Canada but I’m originally from India. We use that flour and milk, make a paste and bathe babies. I did it for my grandkids.
It’s also available on Amazon
I’ve never seen that flour.
@@ChefJuliadunaway it’s available in all Indian grocery stores
Thank you for sharing this recipe and for taking the time to share it with us. You and your efforts are greatly appreciated and valued by many of us!! 🙂
Watching this from Paris……very good
Chef Julia, Love your use of the cashew milk, cream. I’ve tried other diy Just egg recipes and not been pleased. This sounds amazing. Can’t wait to try it out. Thank you.
I think that makes the difference because it has a neutral flavor so you can taste the other flavors better. It’s really good!
Second time I have seen mung beans prepared and first was by Broccoli Mom, Aimee and she made wraps with them. I was so inspired by the ease I ordered some and now just came across Julia’s recipe here for faux eggs made from them and since I have all ingredients now will make the cashew cream and blend up. Thank you, Julia- I often wondered what just egg was when I use to eat there mayo and when you listed ingredients said no way.
Thank you. I hope you enjoy them!
These look great!
Straight simple awning over the doors and garage window in a color close to the house color so it blends in. 😊 Your new backyard is so welcoming!
Looks delicious, will definitely give it a try
Thanks for the recipe, it’s the best “just egg” replacement recipe of all the others I’ve tried. Just not an exact dupe, but delicious nonetheless. Thanks again!
Thank you!
Thanks for sharing! Your recipe 😊✨ looks amazing!
I can't wait to try this recipe for my husband & son.
We do buy the just egg, and it is expensive.
I wanted to find a recipe to learn how to make this!
So happy to find your video.
I will add vegan cheese & spinach & tomato for a nice omlette.
Much love from Toronto Canada 🇨🇦 ❤🌟
Hope you like it!
just found you through my local vegan group, thank you! Also I love your cardinal visitor, we get them here but boy he/she was healthy! 🐦
Can't wait to try this!
I love this recipe and I finally achieved success.
fantastic recipe!
Hi Chef Julia, checking in from Dublin!
These are incredible!
Living in Ireland I don't have access to Just Egg, & I've tried other WFPB moong dahl egg batters, BUT this is the best !
My carnivore husband ate 3 (without a qualm), & really liked them.
Regarding reheating- I tried the microwave which changed the texture...How did you reheat them?
Defrost and warm in a skillet over low heat or try warming in the oven. I’m the microwave only reheat for a few seconds at a time. In my microwave 30 seconds is almost enough and then back in for 10 seconds. The texture will never be the same once frozen because my version is oil free. Maybe just keep in the fridge and use within 5 days.
Love the recipe although I added grape seed oil and 1tbsn nutritional yeast, for a cheesier flavor and feel
Thank you so much, for making this! ~ I enjoyed the concept, the taste & flexibility of JustEgg, yet like you, I’m not a fan of certain ingredients they’ve added. It’s also difficult to find, out in the country, of North Texas. So I’m grateful that you’ve come up with this recipe and excited to give it a go! ❤
Thank you. I look forward to making a batch.
I made this and it is amazing! Couldn’t get the liquid to thicken up for some reason so I lost heart but added a tiny bit more water with a couple (3?) T cornstarch. This is SO delicious - and unlike chicken egg, it’s very filling and satisfying! Can’t wait to bake up a batch in the oven with veggies like I was doing with Just Egg! Arranged my sauteed veggies in an oiled glass baking dish and poured the “egg” over the veggies and bake! Simply cut into squares , so easy for a large batch!
Oh and my cast iron pan worked great - I oiled it only once, no sticking ! 🤷
Great. It’s not very thick generally
I made this for the first time last week and it is really good! It didn’t stick to my nonstick pan which is impressive because that’s been an issue for just egg and any other sub I’ve tried. When she says the beans have a distinct smell/taste I know what she means and it smelled like that in the blender so I was worried but once cooked it just tasted and smelled delicious.
I saw another commenter mention moong flour and that sounded like a great option to me but I haven’t tried it yet. I’ve been looking for a recipe that doesn’t stick so I can try making a rolled omelette and this is promising.
Nice job of tweaking all the spices, you saved me alot of money trying to come up with my own recipe.
Thank you! I bought just egg and my 4 year old loves to eat them and keeps asking for them now and I know they are super processed and I have tried to recreate them using chickpea flour but I've always failed. Trying this now .
Looks great- thanks! Once frozen, do you reheat like the Just Egg in the toaster or microwave?
Thank you Chef Julia. Definitely gonna try this.
Merci pour la vidéo.
That looks amazing, thank you
I'm so glad there's Just Egg.. I was so interested in being vegan but I was really gonna miss making omlets.😊
Thank you. I'm not vegan but me and my daughter have egg allergies. And just egg is either found in one store and almost nine dollars or out of stock in another store where it's around 5$. I need to find a cheaper way to make this.
I've ordered my mung beans and they should be in tomorrow. Now I just need a better non stick pan. It's like magic watching yours come out perfect. Just egg sticks awful to our pans, so we normally make scramble with them.
Could you do a VEGG substitute. It's a vegan runny yolk substitute. I can only order it online, and I love that it comes the closest to the taste and texture of a runny egg yolk.
I’ll have to check it out. Have not tried it yet. Yes order a Hexclad skillet. Use a little non stick spray and a hot pan and it will work.
@@ChefJuliadunaway I think it's mainly nutritional yeast and kala namak. And probably tumeric for color.
These look awesome - definitely going to try. I'd avoid the PAM cooking spray on non-stick pans though as the lecithin in it apparently sticks to the coating and builds up over time to make them, well, sticky.. I'll probably just mist some cooking oil when I give these a shot.
Hallelujah. Thank you so much!❤
Oh wow :D that's just so cool :)! Thank you so much for sharing
WOWSA, at 12:10 or so in your video, a Red Robin comes flying onto your bird perch. How beautiful to see that!!! I have only seen Red Robins about 4 times in my life!
Thank you for your recipe and thanks for the Red Robin surprise!!!!
Wishing you and your family a happy and healthy Thanksgiving.
Many thanks to you!
I think that might be a red Cardinal?? :)
Yes, Red Cardinal! 👍 😊
Thanks Julia; can't wait to make this.
I love this clean and healthy recipe and look forward to trying it. I wonder if anyone has tried scrambling the batter rather than making it into an omelette?
I would like o make a scramble with it by adding onions, pepper, etc. do you think that will work? Thanks for the work you put into this to make it taste good.
Thank you Chef Julia ~ You sure put a LOT of work into this recipe ~ Thank you for sharing your creation with us! 🌺
Debbie in WA Ü
I just tried this following the recipe exactly as presented. It was fantastic. The black salt really stunk to high heaven when I opened the blender, which had my wife running away. But after they were cooked, hardly noticeable and enhanced the flavor profile. Mine came out more like a very moist pancake and had less of an eggy "Just Egg" texture. Still very good, but I was hoping to achieve something closer in texture to the Just Egg. I did find the batter a bit too thick, so I thinned it down with a small amount of water and found that this did improve how it handled in the pan, but not so much eliminating the pancake-like texture. I'm wondering what might improve that -- remove or reduce the baking powder? I did not try them scrambled, but guessing that will be a very good result and more egg-like with the recipe as written. Also, I have the Hex Clad pans like you, but I know that they will stick with something like this. I have a super non-stick pan that I only use for things like this and even with that, it benefited from a light spray of avocado oil (for those who prefer not to use Pam, Whole Foods sells spray avocado that has nothing added).
Will tray, will let u know. From Maine.
Thank you!
Can you show how you use it after it is frozen? How do you thaw it and does the texture change? As cooked the flors are great.
What kind of pan do you use? I notice that you are able to use a metal spatula.
Thank you for the recipe!
This is awesome. Thank you for sharing. How long will they last in the freezer?
Hello, I'm new to your channel. I have a bag of sprouted mung beans. Do you think I need to soak them for 24 hours or at all? Thanks for the video.
Looks great! Do you think I could use this in a quiche?
Yes. You might have to thin it a little.
do you think it could work as an egg substitute in baking
Love your channel! By the way, your captions are very hard to read with the white background and yellow words.
Thanks for letting me know.
Thank you Chef Julia! This looks great and I’m going to try it soon. Do you think the batter would make a good scrambled product like the Just Egg that comes in a bottle? I’ve been making a Moong Dal egg for myself as an omelette but my husband doesn’t care for the flavor as much as the bottled product. Yours looks like it could be closer to that without the oil.
Maybe add a little more liquid to scramble
Really enjoyed your content and thanks for the tip on scrambling.
Where do you get the little red containers from please?
it loosk beautiful. i wonder if you could spray a spatula a little or have two.. to go between to reduce the oil and not waste paper. x
As a shortcut, I use Joi cashew milk concentrate.
Have made this delicious recipe many times. Today I added nori to the batter. Added a nice flavor dimension.
I've been making a version of this for awhile. I love having some on hand [& I've frozen it as well]. Today, just a few minutes ago, I was going to soak the mung beans & there were those darn little bugs in there. So I through it all out - which it was a new bag. In looking things up to see how to keep them out, I saw garlic was an option, to throw a few cloves in with the dry. Question I have - have you ever had that issue & what do you do about it? Thank you.
I've been making mung bean eggs for awhile and frequently fill them like an omelet or burrito with veggies. I would love to make a kind of quiche so I could have leftovers to heat up. Any idea if it would work to stir onions and spinach into the batter and bake it in a pie plate?
I haven’t tried it but I think it would work. Maybe thin the batter a bit. Like the baking dish with parchment paper.
Just looked up transglutaminase. It’s meat “glue”, used in the food industry to glue pieces of red meat together, so they look like a roast and chunks of chicken meat to make it look like a big chicken patty for fast food sandwiches. it links up protein molecules, so they stick together. Mmmm, savory…..👁️👁️
No matter what I do, I simply can not get these to cook through enough to flip without burning the bottom side. I tried using different non-stick pans with cooking spray. I tried all levels of heat. I measured the amount for the pan. I even tried adding more liquid to make it thinner so it would cook faster. So far, I have gotten a scrambled mess or inedible burned pancakes. Any suggestions?
Just saw the answer below just add a little more water for a scramble. For those who have the same question Does your recipe scramble nicely?
I've made pumpkin seed egg replacement and it scrambles nicely. If you add a TINY bit of black salt, it will also taste like egg.
At what point can you add veggies for the veggie omelet? By far this is the best recipe. I just made mung bean knock off by the CZcamsr named sinnert nutrition. It was disgusting. The taste I think you're referring to is eating raw flour. It's so nasty. But I've got the mung beans and I'm going to have to try yours. Nice job
I will definitely try your recipe but I will experiment with adding one more ingredient that will make it taste like real eggs: Kala Namak
My recipe has Kala namak in it
@@ChefJuliadunaway Ohh I did not see that in the spices you mentioned in this video. My bad then. How much Kala Namak would you add in the above recipe then ? Thank you for your reply.
These are split yellow mung beans, made from and dehulled the whole green mung bean?
Yes
These are called cheelas in Hindi. Your added ingredients, unlike those used in India except tumeric and pepper, would make a delicious omlette. Thanks for sharing.
Should be a good egg substitute for baking. Do you think!
Do you no of a good butter flavor substitute?
This is like reading America’s Test Kitchen magazine, in that you tell us what worked, what didn’t, and why.
Thank you for tying your hair back. It drives me nuts when people with long hair and/or beards, let it just dangle over the food.
Your tray is a perfect example of mise en place. It looks like a lot of ingredients, but most people have 85% of the ingredients in their kitchens already.
Dumb question: was it ok to use that metal spatula on the non-stick pan?
Thank you for all your hard work.
We Indian call it Mung dal chila, healthy version for non egg eater
Instead of keeping it flat can you scramble it?
I made mine last night but its now i will add the baking powder to lighten the moong batter. Have you made scrambled egg with this recipe?
Can you use mung bean flour instead of the beans? I found mung bean flour near me.
Could you use this to make a vegan quiche or a savoury oat recipe?
@12:12 what kind of bird was that at the feeder?!
We in India make these all the time for breakfast
Would love to know the recipe you use?
A little oil wiped around is more environmentally friendly
With the Hexclad pans you need to condition them after every use with pan-wax to keep them non-stick
Does it work with yellow lentils?
This looks incredible, do I need to precook the mung daal before then frying it with the mixture? I'm worried about the haemogluttinins or whatever they are called!
No follow the recipe in the show notes. You soak the mung beans and blend them before cooking.
@@ChefJuliadunaway thank you! 😄
Remember to stir mixture so that it doesn’t settle or harden.