Our Just Egg copycat recipe is going to blow your mind. Not only is it a Just Egg copycat, but it’s powdered! The holy grail of vegan Just Egg recipes! A Just Egg copycat to which you Just Add Water! (See what we did there?) You can scramble it, you can make an omelette with it, you can even bake a quiche with it!
“What sorcery is this?” you may be thinking. No sorcery at all! You see, there is a powdered vegan egg substitute on the market which, on its own, is not beloved by all vegans (although some do love it on its own). However, when you mix it half and half with chickpea flour (besan) it somehow, magically (ok, so maybe there is some sorcery involved) becomes the closest thing ever to Just Egg without the Just Egg price, or, frankly, the Just Egg ingredients that you may not want.
The powdered egg substitute is called “Eco-Cuisine Egg-Style Mix”, and the reason it has that cumbersome name is that it was developed for food service. What’s really cool is that the person who developed it, professional chef Ron Pickarski, has basically made it his mission to educate schools and other institutions about how they can reduce meat and dairy consumption by serving tasty alternatives. In fact, according to Pulses.org (yes, really), “He is the first vegetarian chef to be certified as an Executive Chef by the American Culinary Federation and has 50 years’ experience in professional kitchens ranging from fine dining to quick-service restaurants. As a Food Technologist/Culinologist, his specialty is research and development of natural, vegan foodservice savory speed scratch products with pulses designed for chefs to cook with and build into their menus to serve healthy diners embracing vegetarian cuisine.” Wow!
Anyways, Chef Pickarski developed this vegan egg powder, and while it’s packaged for food service, you can get it on Amazon.
Now here’s the thing, the Eco-Cuisine comes in only one size package, think Costco size, because it’s a food service product. But with this recipe you get the equivalent of 20 dozen eggs (and it’s shelf stable so it will last for ages, and you only make as much as you need at one time). 20 bottles of Just Egg would cost you about $100 (and it’s perishable). 20 dozen real eggs would cost at least that much. The package of powder holds the equivalent of 128 eggs, and if you break that down into “dozens”, it is just $4.80 for a dozen ‘eggs’, so really reasonable. But wait, there’s more! The Eco-Cuisine vegan egg powder is $1.53 per ounce (there are 32 ounces in the box), which is how you get the $4.80 for a dozen “eggs” price. But when you mix it with equal parts of chickpea flour, which even when organic sells (at least on Amazon) for just .34 an ounce, your final cost is just .93 per ounce, or just $2.79 per dozen “eggs”!
So while at first spending $48.95 on a box of powdered vegan eggs may seem like a lot, when you consider not only the ‘cost per dozen’, but that it’s shelf-stable, we think that it’s quite a bargain. What we do is split a box between a few people.
Speaking of Just Egg, the ingredients in Just Egg are water, mung bean protein isolate, expeller-pressed canola oil, dehydrated onion, gellan gum, natural carrot extractives, natural flavors, natural turmeric extractives, potassium citrate, salt, soy lecithin, sugar, tapioca syrup, tetrasodium pyrophosphate, transglutaminase, and nisin.
By contrast, here is what is in the Eco-Cuisine powder: organic soy milk powder (organic!), nutritional yeast (nooch!), black sea salt, methylcellulose, konjac gum, carrageenan, potassium carbonate and turmeric for color (contains water, maltodextrin, citric acid)
The absence of canola oil, sugar, and transglutaminase (which are all in Just Egg) makes us happy.
Finally, we owe a huge debt of gratitude to Andrew Dean, of Chino, California, who came up with the tip to mix the vegan egg powder half and half with the chickpea flour. Thanks, Andrew!
Powdered Just Egg Copycat Recipe
Eco-Cuisine vegan egg powder (order here)
Chickpea flour (besan)
For each serving
1 Tablespoon powder mixture
1/4 cup ice-cold water
1 teaspoon melted vegan butter or oil (optional)
Mix the water into the powder mixture and whisk until thoroughly blended. Let stand for 5 minutes.
Heat a lightly greased (using vegan butter or oil) pan over medium heat.
Spread the vegan egg mixture over the pan, and cook like a pancake for about 2 to 3 minutes, until the egg has started to get firm on top, like a pancake. At this point you can do one of two things with it: if you want to make an omelette, flip the ‘pancake’ over, let cook for another minute or so, and then fold it over into an omeltte; or, to make a scramble, chop it up with your spatula or spoon, adding in the teaspoon of oil or melted butter, so that it takes on a scramble texture (that’s what’s in our picture).
You can also make a quiche with it, using 9 Tablespoons powder to 2 1/2 cups ice cold water, adding your mix-ins, pouring it into your pie shell, and baking it at 375° for 30 minutes or so, until it is firm to the touch. Note that we have not tried this ourselves yet, but found directions from Chef Pickarski himself.
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