Fluffy Vegan Scrambled Eggs

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Using a fork to grab a bite of our fluffy vegan scrambled eggs recipe

If you’ve ever wanted to make a vegan version of scrambled eggs but craved something a little more special than tofu, this is the recipe for you.

Perhaps you’re looking for a more “eggy” texture and flavor than tofu, want to cut back on eggs, are sensitive to soy/tofu, or just want to change up your breakfast routine.

In any case, let me show you how easy it is to make these fluffy, vegan scrambled eggs!

Wood cutting board with ingredients for making our fluffy vegan scrambled eggs made with mung beans

This recipe is inspired by the Just Egg product everyone’s been talking about. I was so excited to see an egg product that looked (and supposedly tasted) like the real thing! The only thing I didn’t love was the addition of canola oil, which some health experts believe to be highly processed and inflammatory in the body.

So, I wanted to take a swing at my own version and am pretty excited about the results.

Blender filled with ingredients for making fluffy vegan scrambled eggs recipe





The base of this 9-ingredient recipe is soaked split mung beans, a.k.a. moong dal.

It’s a soft legume that’s easy to digest and happens to be the color of scrambled eggs (for the win).

Once soaked, it’s blended with light coconut milk for added fat (which I discovered helped things like my Buckwheat Crepes bind well without sticking to the pan).

For color and flavor I added turmeric, nutritional yeast, onion powder, and black salt, a.k.a. kala namak. It’s a special seasoning that has a magical eggy flavor. It’s crazy how much it really does taste like eggs! If you don’t have black salt either order it or just use whatever salt you have on hand. It’s not absolutely essential.

Rice flour helps thicken and give body and texture to the “eggs.” And oil adds a little bit more fat for pliability.

Once blended it’s time to cook!

Using a non-toxic non-stick pan to cook our vegan scrambled egg recipe

I found the best method for cooking these “eggs” is in a non-stick pan (we like this one as a healthier alternative to Teflon). But you can use a well-oiled cast iron in a pinch.

Heat over medium-low, add just enough of the mixture to coat the pan, then cover and cook for a couple minutes.

The edges should appear dry, which means it’s time to push them around with a soft spatula. Cover and cook for 1-2 minutes more for a soft scramble or up to 4-5 minutes (flipping occasionally) for a firm scramble.

Moving a homemade vegan scrambled egg in a pan to help it cook evenly

We hope you LOVE these vegan scrambled eggs! They’re:

Fluffy
Eggy
Satisfying
Easy to make
Versatile
& Incredibly delicious

These would make the perfect thing to have on hand for easy scrambles throughout the week. Or, use as a base for things like quiche, frittatas, omelets, and more! Oh the eggy possibilities.

If you’re into breakfast scrambles, also be sure to check out our Southwest Tofu Scramble, Masala-Spiced Tofu Scramble, Sweet Potato Kale Hash, and Fluffy Chickpea Scramble.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using a fork to cut a bite of our delicious and simple vegan scrambled egg recipe

Fluffy Vegan Scrambled Eggs

Fluffy vegan eggs made with mung beans! A delicious egg alternative made with 9 real, wholesome ingredients. Perfect for scrambles, omelets, frittatas, and more!
Author Minimalist Baker
Print
Cooking a Vegan Scrambled Egg in a cast-iron skillet
4.64 from 93 votes
Prep Time 6 hours 10 minutes
Cook Time 5 minutes
Total Time 6 hours 15 minutes
Servings 6 (Servings)
Course Breakfast
Cuisine American, Vegan
Freezer Friendly No
Does it keep? 1 Week (batter only)

Ingredients

  • 3/4 cup split mung beans, rinsed (a.k.a. moong dal, NOT whole mung beans*)
  • 1 - 1 ¼ tsp black salt a.k.a. kala namak (or sea salt — though black salt adds a magically “eggy” flavor)
  • 1/2 tsp onion powder
  • 3/4 tsp ground turmeric
  • 2 tsp nutritional yeast
  • 1 ⅓ cup canned light coconut milk
  • 2 Tbsp olive or avocado oil, plus more for cooking (if avoiding oil, omit and use a non-stick pan)
  • 1/4 cup white rice flour (or brown rice flour)
  • 1 ¼ tsp baking powder

Instructions

  • Rinse mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
  • Drain and rinse well, then add to a high-speed blender. Add remaining ingredients and blend until creamy and smooth. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, turmeric for color, or nutritional yeast for cheesy flavor. The batter should be thin and pourable, but not too watery. Add more rice flour if too thin or more coconut milk if too thick.
  • Heat a non-stick pan (we love this one) or a greased skillet over medium-low heat. Once hot, add about 1/4 cup (60 g) egg mixture, or enough to almost reach the edges of the pan. Then cover.
  • Cook for 1-2 minutes, or until the edges appear a little dry. You may notice bubbles on the surface. Then use a rubber spatula to gently push the "eggs" around toward one side of the pan (see photo). Cover again and cook for another 1-2 minutes.
  • At this point you can eat them as “soft scrambled eggs" or continue cooking longer. You can also flip to cook the top side more thoroughly.
  • Transfer egg to a plate and let cool slightly. Taste test cooked egg and adjust flavor of remaining batter as needed, adding more black salt for “eggy” flavor or to hide any flavor of baking powder (we used 1 ¼ tsp black salt total // amount as original recipe is written). 
  • Continue process until all of the egg mixture is cooked! Alternatively, store in the refrigerator up to 1 week for use throughout the week.
  • This mixture works great for plain scrambled eggs, but we also suspect sautéing a little onion, garlic, veggies, or greens before adding the egg mixture would work well, too. For more cooking options, see notes!
  • Serve as is, or with desired toppings, such as salsa, vegan parmesan cheese, fresh herbs, or toast.

Video

Notes

*We tested this recipe with whole mung beans (which are green) and it did not work as well. We recommend moong dal for best results.
*Nutrition information is a rough estimate calculated with olive oil and lesser amount of salt.
*For an omelet, cook desired veggies then remove from pan. Add the egg mixture and top with cooked veggies. Cover and cook for 2-3 minutes, or until the egg mixture appears cooked through. Then remove lid, carefully fold the omelet in half, and enjoy. For a frittata, cook desired veggies in your pan, then pour on desired amount of egg mixture and transfer to a 350 degree F (176C) oven. Cook until the mixture appears golden brown on top and is slightly firm to the touch.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 184 Carbohydrates: 22 g Protein: 6.8 g Fat: 8.4 g Saturated Fat: 3.3 g Sodium: 209 mg Fiber: 1.9 g Sugar: 1.5 g

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  1. Mahmoud Ghorbanifar says

    I’ve made this twice now. This is excellent. I think it will become a new staple. I should be clear that to my mind it might have 1/3 or 1/4 the flavor of egg, but it is still quite good.

    I found that at least on my (electric) stove the ideal temp is a shade shy of medium.
    Also, I found that after making it, it freezes just fine.

    The second time I made it, I made some tweaks, I am not sure that it was appreciably better…

    Inspired by Isa Chandra Moskowitz’s Devilish Potatoes (which have wonderful eggy flavor) , I

    – made the eggs with cashew milk- 1/3 cup soaked cashews, blended in 1 1/6 cup water
    – soaked the dal in broth (washed the dal first before soaking)
    – used more kala namak- 1 1/2 tsp
    – used the juice of 1 1/2 limes to make the batter

    My current use is to take the veganized version of a traditional Iranian breakfast- noon-o-paneer (bread with (vegan) butter and feta with fresh greens/herbs (watercress/cress, dill, tarragon, etc.) to the next level by adding these eggs.

    Good work!

  2. Meghan says

    Help! Ive made this twice and the first time it had a weird taste and the second time was doughey like I made pancakes…. I use homemade almond milk instead of coconut milk. First time I used 1 1/4 tsp of black salt and second time just 1tsp. Would love to master this bc I love the Just Egg but don’t want the canola oil. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Meghan. Perhaps the almond milk made things iffy? I’m not sure. Assuming you didn’t sub anything else?

  3. Leah says

    What would you recommend using if someone can’t eat nutritional yeast? It’s a instant migraine trigger for me.

  4. Amy says

    This was a delicious recipe. Just didn’t taste or have a texture close to eggs for me and so that is why the 4 stars. If this was labeled as a savory dish to eat for breakfast then probably 5 stars. But then again, I tried Just Egg and I didn’t think it was enough like eggs to get the hype and I didn’t like the flavor of it at all.

    Just for other’s reference. When pouring it in the pan I wanted to see what would happened if I stirred it like eggs while cooking. It turned into a mushy mess and while still tasty the texture was like dried refried beans. Not the best. I can see why this was not the method of cooking in the directions . lol

    I then tried it the way in the instructions and it cooked much nicer but it didn’t fold and bend smoothly like the pictures suggest.

    So I tried cooking it like a pancake and this is what was much preferred. It reminded me of thin socca bread. I could easily see it being cooked in a style like an omelet and be delicious.

    This recipe is definitely worth keeping for me and a nice breakfast option. Thank you for creating this recipe!

  5. Juliana says

    It took me so long to find these split mung beans, but I finally did and this was amazing! I put some cheese too and it was awesome! Can’t wait to try with other flavors!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Judy, we’d suggest another creamy milk such as cashew. You may also want to do a search in the comments to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We haven’t, but we think it would work. Maybe just use slightly less since it’s more absorbent? Let us know how it goes!

  6. Sheree says

    Thanks so much for the vegan scrambled eggs recipe!
    I have made them 3 or 4 times now it is great to have this that is the so close to egg when I have been avoiding real eggs. I mix it in my Ninja 900 we use for smoothies it works best for us. Thanks again!!!

  7. Alocasia says

    Great recipe. We love it. I did get that frying pan on your recommendation and it works fine. The only con with that pan is the handle gets blazing hot on a medium heat while cooking these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Alocasia! We haven’t had that experience and wonder if the type of stovetop maybe makes a difference?

  8. Debbie says

    Thank you! Great recipe. As some others have done I made some modifications (I’m not on a gluten-free diet, so I used all purpose flour, and I used homemade, plain soy milk, adjusted the avocado oil to 3 tbsp in an attempt to compensate). Turned out great! I don’t often leave comments so while I’m here your General Tso’s Tofu Stir-Fry is totally awesome!! I have made that many times, adding homegrown snow peas and carrots when I have them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Debbie! We’re so glad you enjoy both recipes! xo

  9. Emily says

    Hi, this may sound crazy but I was wondering if you have more information on how cooked the beans need to be to be considered safe to eat? Is there some sort of metric? I assume this recipe is safe because I’ve eaten this recipe almost everyday for two months, but I recently read something that said undercooked beans and legume can be dangerous.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, hmm, we haven’t heard of any specific criteria. If you aren’t having any symptoms from it, we wouldn’t think it would be an issue.

    • Marija says

      Hi Emily, Split Moong Dal can actually be eaten raw (soaked before for 3-4hours). There are a lot of Indian salads that include them raw. :)

  10. Randy Hays says

    I have made this and frozen pucks in a silicon muffin pan. I can then simply microwave them in a small ramekin. I found moong dal to be expensive compared to red lentils and I see no difference in taste.
    If you have a vitamix you can grind the moong dal or lentils into flour and eliminate the need for soaking.

  11. Jodi says

    I have no coconut or soy in my diet so am wondering if there could be another alternative to using coconut in your vegan scrambled eggs recipe? Many thanks for your inspiring recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jodi, Thanks so much for your kind words! We’d suggest a thick and creamy homemade cashew milk. Hope that helps!

  12. Shanna says

    We love this recipe and have it often. When I use soy milk instead of the coconut I reduce the amount to 1 1/4 cups. My question is, is there a substitute we can use instead of the rice flour? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Shanna! We’d suggest chickpea flour or almond flour as other readers have had success with those subs. Hope that helps!

  13. Shanna says

    We had these today. I followed the recipe as is using brown rice flour and eliminated the oil. Delicious. A definite keeper.

    • Monique Henderson says

      From Sydney Australia. Love love love this moong dahl recipe. And love the chickpea ‘scrambled egg’ version too. The kala namak is awesome but other salts are just as nice, too. Like hickory smoked salt, for example. My vegan friends and non vegan friends love these recipes. Well done, Minimalist Baker. Nice one.

  14. Shanna says

    I have the split mung beans soaking and will be soaking them overnight. Should I refrigerate them?

    I also have mung bean flour and wonder if you might substitute it for the rice flour or would it be too much mung bean? I have rice flour too.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They don’t need to be refrigerated when soaking. We haven’t tried it with bean or rice flours – let us know if you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but maybe? We’d suggest a creamy homemade cashew milk over soy for a similar fat content. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That might work! Soaking makes them easier to digest, but boiling for ~3-5 minutes might have a similar effect. Let us know if you try it!

  15. Melissa says

    I finally found split mung beans online, so tried this recipe today. I made some meaningful substitutions and was sure I’d be ruining the recipe, but it came out great! I substituted oat milk for the coconut milk, and gluten-free all purpose flour for the rice flour. The batter was too thin so I added 2T+ more GFAP flour, was sure I was ruining it, and yet it still was great. Today I just made a single scramble and put on salt/pepper/hot sauce to try it in its own and was very happy with it. I LOVE Just Egg, but not the pricetag, can’t wait to try this in my sandwiches and frittatas that I make literally every day. Thank you for yet another great recipe, Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Melissa! Thank you so much for your kind words and lovely review! xo

  16. Ellika says

    Hi, I am 10 years old and I LOVE all your recipes and when I made this one, my family and I thought it was scrum-diddly-umptious !
    I didn’t have onion powder so I used garlic powder instead,
    and I used cast iron skillet and it worked quite well!
    I put that black salt, but boy oh boy, it smelled awful! But it turned out AMAZING!!!

    Thank you!

  17. Natalie says

    Can you make this ahead and keep the liquid in the fridge for a few days? Or soak the beans in boiling water? I saw someone said they turned their beans into powder first and worked well, but seeking alternatives to try in case this isn’t a success.

  18. Debbie says

    I usually buy Just Egg and this recipe is basically it. I didn’t have the time to soak the beans so just pulverized them to a powder In a vitamin and added them right in with a little more liquid. Worked fine.

  19. Zeina says

    I tried several vegan egg recipes and this is the best I’ve come across! Thank you very much, it’s very easy to make as well. What I also really appreciated is your recommendation to keep tasting and adjusting for flavor.

    I didn’t have rice flour so I used almond flour instead. I ended up adding almost double the spices (I guess it depends on brands used and preference). I cooked it in a non stick pan for a bit longer because I like my “eggs” well done it didn’t stick, burn or dry out it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Zeina! We are so glad you enjoyed this recipe! xo

  20. Alanna says

    Hello,

    I am curious if you can substitute the split mung beans with red lentils or if there is another substitute available besides the split mung beans. They are hard to find in general and bulk quantity! I love the recipe!

  21. Rachael says

    Can I use a nutribullet or food processor if I dont have a “high speed blender”? I can’t really afford to invest in one at the moment. Thanks.

  22. John says

    I don’t own a non-stick so I attempted this with a very well oiled pan. I cook all the time, have used just egg many times, am good at making pancakes…. but this was just a horrible mess. Never cooked up past the point of mush and stuck so bad cleaning my pan was a total nightmare. Will try again with even more oil but that will be close to deep frying. Not sure the issue, but I did sub brown rice flour…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi John, sorry to hear that! This one definitely needs a non-stick pan, so that’s likely the issue. We don’t think additional oil will be enough.

      • john says

        tried again with non stick, which of course did not stick, so that was nice. but even following the recipe to a T this is mushy and pasty (no matter how long i cooked), nothing like just egg and simply not good in my opinion. am i missing something that is making this a pasty mushy mess?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hmm, it almost sounds like there’s too much liquid? Did you make any modifications?

        • Larissa says

          John my first attempt was a mushy gooey mess, would burn almost instantly no matter how low the heat, and just turned my lovely cast iron into a crime scene. Turns out I had used baking soda instead of baking powder (had gotten the recipe from. Friend and autocorrect had switched that ingredient). I just tried again with the right ingredient and it worked MUCH better! It still stuck pretty bad but didn’t burn and looked like the photos. My goal is to make the tiktok breakfast sandwich and I think I still need to tweak it but I think this is a good base.

  23. Msk says

    Thank you for the recipe! I am super pleased with the result! I did not add the nutritional yeast and baking powder. I guess I need to pour the batter on to the hot pan as soon as I blend it (for more fluffiness to compensate for the missed baking powder)

  24. K.D. Mack says

    I love this recipe and have made it many times with many variations. I will saute veggies first and mix together to scramble or carefully make an omelet, I use vegan cheese to melt on top, and kick up the spice with jalapeno powder and/or Jamaican hot curry. But what I did today came out so perfect I had to share…I have a non stick pancake maker for the stove-top which can make 4 cakes at once, so I figured since the consistency is pretty similar I’d try the mix with it…swoon! they came out perfectly cooked and round, perfect for breakfast sandwiches! Excuse my while I continue to eat!

  25. Mary Hauber says

    This recipe was delicious! I used almond flour instead of rice flour because it was I had on hand, and it worked perfectly. I also added black salt just to top the egg, because the smell of it when I use my blender drives me crazy haha.
    Super excited to have this in the fridge for quick and delicious breakfasts. I put it on toast with Frank’s hot sauce and it might as well have been a chicken egg! Love love love it.

  26. Heather says

    Great recipe! Instead of coconut milk, I used plain soy milk and water. Added it to an English muffin with vegan cheddar cheese and it was a perfect breakfast sandwich. I have tried vegan egg recipes using chickpea flour and this recipe is much better. I like Just Egg but it’s pricey and I prefer not to use processed foods. Thanks for the awesome recipe!

  27. C says

    Hi there. I’ve made this a couple times now and haven’t had success. I’ve tried as instructed, uncovered and testing different heats. Each time they stick to my nonstick pan even with oil in it and the texture is really gummy/paste-y. What could I be doing wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! Is your nonstick pan working with other recipes? I haven’t personally experienced this. Did you modify anything with the recipe?

  28. Linda says

    I am SUPER happy that I get my “eggs” back! I was totally shocked when I found out the Tim Horton’s beyond framers wrap was made from this magical lentil! Thank you for this recipe! I was feeling intimidated about trying to cook a vegan egg but it was soooo worth it! Yaaay I’m so happy! Talk about simple and delicious! Yummmm…

      • Jared says

        These are not the “eggs” you’re looking for folks. Keep looking. They’re very doughy and don’t scramble at all. It might be okay if you’re trying to make an omelet but otherwise they just make a sticky mess if you actually try to scramble them.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jared, so sorry to hear that was your experience! Better luck with the next one!

  29. Amy says

    I made these this morning (mushroom omelette) for the first time, very impressed! I’m not vegan but use a lot of your recipes because of food sensitivities (including chicken eggs). This is a great alternative. Easy, satisfying and flexible with batter leftover for some more delicious meals (maybe the frittata?) Thank you! Who ever would have imagined you could make “eggs” with beans :)

  30. Truc says

    Today was my second time making this and even better because I increased to 1 tbsp of nutritional yeast. I used 1 cup of water both times and had no problem with it sticking since I used a non-stick pan. The flavour is sooo good even though it doesn’t have the same texture as real eggs. My picky 3yo son and 9 mos baby ate it all up. Thank you Dana for your tastebuds and expertises!

  31. Connie says

    I made this today and wanted to report back that it worked great without coconut milk.

    I have a can of coconut milk but due to COVID-19 I am saving it in case I want to use it in another meal since I am trying not to go to the store often.

    I used water instead of the coconut milk and added a bit of canola oil to the batter. I also used quinoa flour instead of the rice flour because that’s what I had.

    I used a cast iron skillet and it didn’t stick at all and formed perfect large pancakes.

    Thanks!

  32. Jen says

    Made this forgetting about the comment NOT to use whole mung beans. It was too late, so we went with it and it turned out great! Just…green! Which was ok for us, but I would not want to serve to anybody else that way. I’m wondering what problems you had with using whole mung beans; was it just the color?
    We also preferred more black salt. I’m super happy with this recipe. Going to try with other cheaper legumes since split mung beans seem to be a bit pricey.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we’re so glad it worked well for you! For us, the texture didn’t get as creamy and as you mentioned, we didn’t love the green color.

  33. Michele says

    Turned out ok but didn’t have the eggy aroma. The salt smelled eggy and so did the batter, but the cooking process must have changed it.

    It was a tad too salty for me so next time I will reduce salt by 1/4 and add the salt in at the end of cooking, as another reviewer had suggested.

    Thank you for the recipe! A lot cheaper than commercial.

  34. Shweta says

    Would this work in French toast(for the extra nutrition from the lentils, I do love your other recipe!) If we leave out the savory ingredients?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but another reader mentioned using it with success! Let us know if you try it!

  35. DunnFam says

    We discovered Just Eggs and looked for a recipe to make them at home to reduce the high cost. These were super easy to make and very delicious! And really easy! Bravo!

  36. Lori says

    Hi Dana, I have made so many of your recipes and enjoyed them all, but these vegan eggs, they are amazing !! I made them exactly as written, sauteed a few white onions in the pan before putting my batter in and then added some cheese on top for the last few minutes of cooking. I absolutely love them and am so happy to have eggs again. Thank you so much for another wonderful recipe <3

    • Lori says

      So an update on these vegan eggs…I can’t live without them !! So, being gluten and egg intolerant these are the perfect food for me. I have made them all kinds of ways, but today I cooked them up like crepes, let them cool and then filled them with lettuce, tomato avocado, red onion, bacon and a drizzle of balsamic vinegar mixed with a bit of mayo. Drizzled that over the filling then folded in half. All I can say is Nirvana :) :) :) love this recipe so much Dana…thank you, thank, thank you <3 <3 <3

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        xoxoxo! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  37. Trina says

    Wow! I haven’t had any eggs for roughly 7 1/2 years, it was nice to make this. I think I cooked too long before scrambling, decided to just make it into an omelette. Used Follow Your Heart Provalone cheese. My husband, niece and all enjoyed the omeletteS very much.
    Thank you for this. Going to have fun using different fillings and toppings too.
    Trina

  38. redyoyo says

    I tried this recipe but while busy calculating the amount for a halved recipe, I accidentally left out the baking powder. Perhaps that was why it wasn’t as fluffy as it should be (my fault) & I found this vegan egg is quite cooperative in my well oiled cast iron pan. It did not stick at all & I can easily flip it whole. However I find the coconut taste is evident without the black salt (it is not easy to find here), so for me, this recipe tasted like a savory pancake with a hint of coconut. Well, a gluten-free, dairy-free, egg-free decent one that is. I may want to try with just water instead of coconut milk. I know this was pointed out that will affect the egg sticking to pan. But since the coconut milk version did not stick at all, it is worth a try at least.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, yes, that’s likely why it wasn’t fluffy. For future reference, you can modify the number of servings and the ingredient amounts will adjust based on that. Also, it definitely needs the black salt for an “eggy” taste- we recommend buying online. Let us know how the experimenting goes!

      • redyoyo says

        I tried without the coconut milk, replacing it with plain water, and I did not forget about the baking powder this time. I added a pinch of cumin powder just because I like it. Good news is, I like this taste, much better! Bad news is, just as predicted, the batter stuck to my cast iron pan compare to the batter made with coconut milk which did not stick at all. Luckily, I found a trick to minimize sticking, and that is not to cover the whole pan with batter, instead, make smaller ones, about 2 tbsp of batter for each, like making small pancakes. So I end up with a few small ‘scramble egg’. Definitely making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think it would get it smooth enough, unfortunately. But let us know if you give it a try!

  39. Lizzie says

    I made it this recipe to the letter the first time but didn’t enjoy the “bread-like” consistency. The 2nd time, I left the flour out completely, used a little less liquid and reduced the baking power to about 1/2 tsp. (Not sure if I even needed it at all). But the final result was what I was personally after. Works more as an omelette than a scramble but omg it is delicious. Added shallots, yellow pepper and spinach with some Earth Balance smoked Gouda. Omelette heaven! Thanks so much for posting another great recipe!

  40. Jane says

    I’ve made this three times now. My husband is vegan and he really, really loves it. I use MUCH more nutritional yeast and commensurately less flour. For the flour I use a paleo flour mix instead of rice. I also use way more turmeric. I’ve used coconut oil and olive oil — my husband seems to prefer the olive. I’ll be mixing up a one week supply tonight and I’m planning to use fresh turmeric instead of powdered. Thanks for the recipe, I’m really grateful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We aren’t sure avocado would work. You could try omitting and using a non-stick pan, but it will be more prone to sticking. Let us know if you try it!

  41. Mark Gailmor says

    Can I offer you a tip that I learned from using black salt for years?

    Here goes nothing. Add it at the end. If you add it while you are blending, most of the flavour will be lost. Add it at the end and you will have that sulfur/eggy taste. Black salt is somewhat delicate and doesn’t have a long cook life. It’s really intended as a finishing salt. So using it at the end gives you the full, sulfur effect.

  42. Dot Dot says

    Amazing receipe ❤️ I had try these vegan eggs and was having scrambled breakfast every day for a week ? just need to blend really well as smooth as possible then it’s more eggy texture ?
    Thank you!!?

  43. T-Rae says

    I was so excited to find this recipe. I had only recently tried the ‘Just egg’, loved it but it’s not exactly budget friendly. So I was super excited to find this recipe which uses mung beans like the Just egg.
    My husband and I made the recipe this morning for breakfast. The only changes we made was using white rice flour (was already on hand) and diluted some full fat coconut milk to make it lite.
    Our vitamix handled everything like a pro, and the liquid cooked up nice and fluffy. Very tasty with some ketchup and sriracha!
    Definitely going to add this recipe to the weekend breakfast Pinterest board!

  44. Arwen says

    Is there something I can sub for coconut milk? We only get freshly made coconut milk and highly processed coconut milk drinks in my area.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Arwen, we found that the coconut milk really yields the best results and prevents sticking. You could use freshly made if you make it very concentrated (use less water). Hope that helps!

  45. Jacky Surber says

    I tried everything to make these work for me, but it didn’t satisfy my egg desires. I’ve been Vegan for a long time and so have used black salt before. I followed the recipe to a t, but for me it just had the wrong texture. I will stick with tofu flavored with similar seasonings. I have also tried the just egg, which actually is just like eggs.
    Thanks for trying Dana

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacky, sorry to hear that was your experience! We’re surprised since so many have tried and enjoyed this recipe and even preferred it to Just Egg. Better luck with the next one!

  46. Holly says

    I’ve been craving eggs so much!!!! Perfect recipe. Do you think it would work with buckwheat flour? Thank you. Love all your recipes x

  47. neturinotao says

    I made it almost exactly(I left out the oil) as identified in your recipe except I don’t have a non stick pan (though I’m eyeing the one you used now). It showed. lol! But, it was soooooo good. I had it with vegan sausage and waffle iron hash browns. It was so refreshing to be able to have the egg flavor again without eating eggs.

  48. Gabrielle Bradley says

    CAn this eggy substitute be used to replace eggs in baked goods? I will definitely be using it for my frittatas!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but depending on the recipe, it might! Let us know if you do some experimenting!

  49. Isabella says

    Can I use another flour apart from rice flour if I don’t have any at home? I have buckwheat, almond, coconut, whole wheat. Any of these work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried any of those and can’t guarantee results. But we would think almond or whole wheat would be the best option out of those. Let us know if you give it a try!

  50. KAT says

    My husband cannot eat “just eggs”. There is something in there that he has a bad reaction to, so we were so happy to find thus recipe. He enjoyed but described it as tasting like stuffing instead of eggs. I had made minus the oil and used sprouted brown rice flour as that is what I had and put in a jar in fridge til he was ready to eat (few hours). Should I add more black salt for egg flavor or would that make it too salty? Thanks so much

  51. Jennifer says

    I made this for the first time this morning, and all I can say is WOW. I can’t get over how smooth and fluffy they turned out. I was able to made a gorgeous omelet for the first time in my life. A jar of this batter will forever be in my fridge from this day forward. Tofu scramble who?! Thank you Dana for yet another amazing recipe. You never disappoint!

  52. Rachel says

    Two questions:

    1. I put the mung beans in the coffee grinder. Do you think if you start with powder you still have to soak overnite? (Found your recipe while searching for info on pea protein in a quest to make vegan ice cream. Mine had crystals and the internet fix was to add more protein.)

    2. Could you get away with no coconut milk by using coconut oil and some water?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1. I’m not sure but if you try it let us know how it goes.
      2. I don’t think so, but if you try it let us know!

  53. Summer says

    Hi Dana, thank you for all the time,effort and obvious love you put into all your recipes. I made this tonight for my SO and I. Aside from it sticking, it never seemed to cook. I cooked it a long time and it still seemed to be very batter-like. The taste was great though. I followed your recipe almost exactly. What can I do to firm up the texture? Thanks again-

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Summer, hmm! It almost sounds like there may have been too much liquid. As for sticking, what kind of pan did you use? And did you use canned coconut milk?

      • Summer says

        Hello, thank you for replying. I used a what I thought was a non-stick teflon? Pan. I used canned coconut milk. I pretty much followed the recipe exactly. The flavor was good and I definitely am not giving up. I will try with less liquid next time.
        I guess I need a better pan though- :)

  54. Chelsea says

    Hello! Looks great! Can you sub full fat coconut milk for the light? Not sure I can find light where I’m living. Or could you mix full fat with water to thin it out?

  55. Doady M Rogers says

    We like this better than “just egg.” I made omelettes with it and they came out beautiful. I followed the recipe and won’t be modifying it. Thank you. You really helped satisfy my craving!

  56. Elisa says

    Hi Dana
    Thanks for all your awesome work! Today I did a riff on this recipe because we are about 2 months into being plant based but had been a big time crepe a’ la Julia Child. So I took this recipe and one for Wraps by Rhianrecipies and came up with a pretty great vegan gluten-free crepe. So far both my teenagers approved. Here’s the recipe if you want to try it (and make it even BETTER – as I know you can!)

    Soak 3/4 cup split yellow mung beans 24 hours, drain and rinse well
    1 t.* sea salt (I couldn’t find the black salt)
    1 1/3 c almond or soy milk
    1 1/2 c. rice flour
    1 1/4 c. chick pea flour
    1 Tablespoons tapioca flour
    Blend until smooth, add water until batter is thin enough to just coat a wooden spoon.
    Heat skillet, spray pan oil, ladel batter into the middle of the pan, lift and tilt to spread batter into a thin layer.
    Flip when edges begin to turn up.

    *As we normally eat crepes with sweet things, like(almond) yogurt mixed with brown sugar, I will 1/2 this amount next time..

  57. Colleen Bolin says

    Really excited to try this … been vegan a year and miss eggs and quiche so much! I try to avoid coconut milk; is there any other binder that could work?
    Thx!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      HI Colleen, we haven’t tried it, but other readers have had success with non-dairy milks such as almond milk. Hope that helps!

  58. Kelly Green says

    Hi, I noticed I forgot the baking powder, and that might be why I had an issue, but I poured it in the pan, and it’s stuck like another reader stated, but I just kept moving it around like scrambled eggs and it actually came out the consistency of refried beans. I did use brown rice flour instead of white rice flour. Could either one of those two have been the problem?

  59. Robert Whiteman says

    Made this twice in the last week, and it’s not bad. First time used tapioca flour instead of rice flour, too much like tapioca in consistency. With the rice flour, better, but not near as good as the Just Egg product which is remarkable in how close it matches scrambled eggs, which I can get locally for $6.49, but hope to get close by making it from scratch.

    Thank you for sharing this recipe. I have other ideas to try and will post any success.

    I used my grain mill to turn the moong dal (Rice, tapioca, etc) into extremely fine flour which gives better/smoother results than my vitamix.

    I’m also going to try the moong dal flour as a binder for veggie burgers, as well as in waffle/pancake batter.

  60. Jacqueline L Lerche says

    I have a bag of Chana Dal. I’m not sure if that’s totally different from Moong Dal or not. Do you think it would work in this recipe? I can’t wait to try this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacqueline, that is different. We aren’t sure whether it would work, but if you do some experimenting, let us know how it goes!

      • Jacqueline L Lerche says

        Thanks for your answer! I found some Moong Dal, so I’ll use that for now and maybe try the Chana Dal another time. :)

  61. Pamela J Spears-Bradford says

    Even my vegan grandchildren loves it! I just wish I could figure out why they stick in the middle of my skillet.

  62. Pamela J Spears-Bradford says

    I made this! The first time I followed your recipe exactly. The second time I forgot the nutritional yeast and the baking powder. Both ways they tasted great with spinach, onions, cheese and salsa. But for some reason they kept sticking in the middle of my non stick skillet. Because of that I couldn’t fold it over like yours in your photo.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! Did you used canned coconut milk? The fat in the coconut milk should prevent it from sticking, but if subbing coconut milk from a carton, we could see that happening. Maybe play around with increasing the fat content next time? Hope that helps!

  63. Toni says

    This is delicious. Eating my first vegan egg sandwich with homemade cashew mayo. I left out all oil and cooked this in a non stick pan .. so no oil spray either! Yum yum

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Toni. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  64. Megan says

    Recently diagnosed with an egg allergy and excited to try these! Question: I’m nervous about using my Vitamix (plastic blending container) as some reviews say it has a strong smell? I regularly use it to make smoothies so I’m worried about the turmeric coloring the plastic/the salt smell lingering in the blender. Has anyone tried this with a Vitamix? My food processor has a plastic container too…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, we made this in a blender with a plastic container and did not have any issues. We would just say don’t leave it in the blender too long. You could transfer to a bowl immediately after preparing and rinse out the blender right away just to be safe! Let us know if you give it a try!

      • Kayleen says

        If it does stain the blender, just set the clean blender container in sunlight, rotating till the stain is gone. Stained my vitamix container with turmeric TWICE(didnt learn the first time XD). Bleaching in the sun works like a charm.

  65. Pamela J Spears-Bradford says

    I haven’t made this yet. I am in the process of making today. I first want to thank you for your recipes. I have a question. What was your results in using the whole green mung beans. I got the whole green mung beans because I didn’t see your note at the bottom of the recipe. I am taking the time to peal the green hulls off the beans of which so far I am finding quite tedious. So I really would like to know why the whole green mung beans didn’t work as well and the moon dal? I will notify you of my results using them, Thank you in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pamela, The texture does not get as creamy and the scramble is green. We highly recommend split mung beans (moong dal), which is linked to above and can be easily found on Amazon and most grocery stores. Hope that helps!

  66. Catherine Dogear says

    I make some Indian flat breads, so I decided to try this recipe to make a flat bread, or wrap. Just thinned the batter so I could spiral it out thinly, let cook 2 minutes on med low covered, flip, cook another minute covered. Soft and floppy for folding and rolling and delicious with your added spices and beautiful color. I used sea salt and left out the nutritional yeast. Wrapped around a real scrambled egg with green onions and your Korean chile paste.

    This morning I noticed the remaining inch or so of batter in the jar was bubbling and had doubled in size. It smelled very nice, so I cooked it up as usual and it was delicious–all those spices and slightly sourdough as well. A very happy surprise.

  67. Chris says

    I made this “batter” and used it to make a frittata which turned out delicious. Two days later, as an experiment, I also used some of the left over batter for French toast by adding almond milk to thin it down to the right consistency . (I was worried about the onion powder and turmeric making it taste odd, but put in vanilla and cinnamon and forged ahead.) It made great French toast – better than any I’ve made since becoming plant based. Next time I will leave out the spices when I make the batter and just add the spices depending on what I’m using the “eggs” for.

  68. Lori Haynie says

    Very tasty and satisfying. This is a great option to have in the arsenal. Buy the black salt and don’t be afraid of it. I agree with another reviewer to make sure your pan is not too hot, and even though it cooks quite quickly, don’t forget to cover the pan as instructed. I’ve only made the simple scrambled egg version so far, but I think there are a lot of options here. Thank you for the recipe.

  69. Meghan says

    This is delicious! I made a few small test batches while my veggies were cooking and I got crispy edges in my first round from a too-hot pan. Lowered the heat and slowed the cooking down, and the texture was much softer and eggier. When my veggies were done I poured the rest of the batter over them and made a big scrambled frittata, and that’s when the texture and flavor were most like eggs. We will definitely make this part of the regular rotation – it was so quick to mix up, and a super satisfying meal!
    Oh, and I used rice milk with an extra glug of oil because I didn’t have coconut milk. Thanks for the creative recipe with real food ingredients!

  70. Amy says

    I tracked down these ingredients as I have become a fan of the Just Egg. The problem is besides being processed, it is expensive and oftentimes sold out at my local spots. I followed the recipe exact, and maybe skimped a little on the black salt as it was a new ingredient to me. I ended up adding more of it as well as all the spices once I had the batter. This comes out a little “ breadier” than the Just Egg. I am going to do my second batch today and try baking it in cupcake pans with some veggies. I think I’ll back off the rice flour a bit and maybe a smidge more of the baking powder. I think this has a better overall consistency and taste to the somewhat similar chickpea flour quiche/eggy recipes.
    It’s easy and satisfying, and I think it will be in regular breakfast rotation. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s essential to the “eggy” flavor. But if you’re OK without it, just use regular salt or sub garlic powder.

  71. Natalie says

    I make this about once a week, following the recipe exactly, and my husband and I absolutely love the results!! So easy and quick to make and just delicious. We usually make an omelet then fold it into a bagel sandwich and it really hits the spot. Definitely a much cheaper and healthier alternative to Just Egg, plus it really keeps you full for hours. Great recipe! Thank you, Dana!

  72. Meg says

    Made this for the first time this morning and it’s darn good! A great alternative to Just Egg which is expensive and highly processed. My husband and I can not eat eggs so it’s nice to have a savory option back in our routine, thank you! Would like to play around with making frittatas with this.

  73. Leigh says

    Is there a way to cook without using baking powder or a substitute? My family on a plant-based fast and leavening products are not permitted.

    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leigh, a reader mentioned forgetting to add the baking powder and it still turning out great, so it’s worth a try! Might not be quite as fluffy though. Let us know how it goes!

  74. Elle says

    This worked. Wow. I would caution ppl to be careful of how much kala Namak you use!! If you have the VERY fine grain, then use less and add to adjust. I swapped out the rice flour for psyllium husk and it worked for my own purposes lol. I also added less garlic powder and more Nooch!!!!

  75. Marie says

    It turned out more like polenta than egg. I followed the recipe to a tee. Is it supposed to have that texture or is there something that could be done to lighten it up?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t say exactly like polenta texture, but somewhat similar. More like a mix between egg and socca.

  76. NP says

    Disgusted by the “cultural appropriation” comments, but at least they brought me to look up a “moong dal chilla” recipe. Changed it up to become more sattvik and with a sprinkling of chaat masala, thanks to your black salt suggestion, made a scramble from moong for for breakfast this morning. Inspiring post after being turned off initially by the ingredients in the JUST product.

  77. Renee says

    I use this recipe on a weekly basis as a filling for my breakfast burritos. I have found to get a more eggy texture, cook on lower heat, and don’t over cook. I also have successfully substituted other flours with little change in the final product. That kala namak is a crazy spice! The whole kitchen smells of sulfur when you first mix it up, but it doesn’t stay as strong in the batter so the fridge will not get smelly from it.

  78. Jess says

    I’ve made this once before already and loved it! I actually poured the (uncooked) leftover into a muffin pan and froze portions. I would take one frozen portion out the night before and place it in the fridge. Perfect consistency by the morning to cook. Still tasted great!

    However this morning, I’m in a bit of a pickle, I’m all out of my frozen portions and forgot to soak the beans over night. Is it possible to cook the beans in water on the stove? Are there any contraindications?

    I might try it just to see how it turns out. Because I’m craving this, this morning :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work I think? We haven’t tried it but let us know how it goes!! So glad you’re enjoying the recipe.

  79. Katia says

    Can this be made in large(r) batches and refrigerated or frozen?
    I believe Just Eggs is refrigerator stable for a couple of weeks, but I don’t know if they use any preservatives.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katia, the batter should keep in the refrigerator up to 1 week, but we aren’t sure about longer.

  80. alex says

    Hey dana! i have yet to try this recipe but do you think that this egg mixture would work well in a quiche? i want to try your quiche recipe as well but change up the filling!

    thanks!

  81. James A Clark Jr says

    I made it! I modified the recipe a little. I used chick pea flour the amount you shared. I added granulated garlic in addition to the onion powder but same amount. I used Ripple pea protein milk but same amount you advised. Then I added 2T lemon Juice and 1 T apple cider vinegar to lower the taste of the chick pea flour and it worked well!

  82. Isabelle says

    Thank you Dana, for this excellent recipe. Quel délice! My husband and my daughter liked it very much too. They asked when am I doing it again… i’m a big fan of your recipes, some are already part of our weekly routine. Your book is always a good source of inspiration too. Thanks for sharing. Isabelle

  83. Veeko says

    The taste is great- I used a little more kala namak and nutritional yeast for my taste – and the nutrional profile is fantastic. My first go turned out a bit too firm and stodgy, probably I overcooked it! So on my second go i was inspired to add whipped aquafaba to lighten, along with your suggested fried onions, capsicum, cherry tomatoes, and some celery leaves. Divine. Took a lot longer to cook, but non vegan partner very happy- cross between a Spanish omelette and a pancake. Perfect egg free Sunday breakfast!

  84. JoAnn M Lakes says

    I’ve bought the product Just Eggs but after checking out some sites for recipes I still haven’t used it. Maybe I’ve been a vegan way to long, but they look ugly. I certainly hope they taste way better than tofu for what they are charging for their product. I’ll have to try this recipe but I don’t think they look very pretty….Sauce!
    On that note, what do you think of the industry charging over $5 for oat milk. Come on, really?

  85. Beth says

    If you are avoiding oil, can the recipe be made omitting the oil entirely? Would I need to replace with another liquid?
    Thanks for all the great recipes!

  86. Kathy Hardie says

    Wow you rock! My friends say this is similar to a product now on the market but as you say your version is made with real food! I follow you and can always trust that your recipes are perfection. I am excited to try this recipe.

  87. Deanne says

    Hi,
    I have a strong dislike for coconut milk. Would home made almond milk be a good substitute?
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deanne, we haven’t tried that, but other readers have had success with non-dairy milks such as almond milk. Hope that helps!

  88. James A Clark Jr says

    I will be making your recipe! I am going to get some split mung beans. I have Just Egg and I like it, This is far less expensive.. Love your idea of using garbanzo bean flour instead of rice flour! You are the best!

  89. James A Clark Jr says

    Wow I had no idea there were split mung beans.. so that is how Just Egg does it ..or part of what they do..

  90. Bettina says

    I tried the recipe against the Just Egg product and your recipe wins by far in taste and texture. Both do not really look or taste like eggs, but this recipe is the most delicious pancake batter, especially if you prepare it like an omelette with scallions/spinach. I used less salt and less flour.

  91. Violet says

    These were phenomenal! I served these on toasted English muffins with avocado and tomato slices; even better than I remember real eggs. I did not have black salt but I still found them to be very egg like. I also did not have canned coconut milk, only the boxed (much lighter) kind, and I forgot the baking powder, but STILL, these were amazing! Thank you Dana for another fantastic dish

  92. Harmony says

    This is really good and I like it much better than Just Egg. So much cheaper too. I do think you need more than 1 tsp of black salt. I ended up just sprinkling a little extra on my cooked “eggs” and that was fine. I omitted the oil, but did you a bit of olive oil spray in my pan. I didn’t have any issues with sticking. I topped mine with pepper and chopped tomatoes. Yum!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Smart! Thanks for sharing, Harmony. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xxoo

  93. Y says

    Loved this recipe! I doubled the recipe to feed a larger group of people. I used all-purpose flour this time as I didn’t have rice flour and it turned out just fine. I also used one can of coconut milk then added enough water to make 2 2/3 cup total liquid. I cooked it using a little ghee in the pan for extra flavor and flipped it, making it more like a crepe than scrambled eggs. It will be great filled with veggies or other fillings!

  94. Liani says

    Question: if I don’t have rice flour, what can I replace it with? Would coconut, wheat or oat work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liani, We tried it with chickpea flour and didn’t love the flavor, but it does technically work! Other readers have had success with tapioca flour. Hope that helps!

    • Jay says

      Hi Liani,

      I don’t have rice flour but just use the same quantity of cooked leftover rice – once it gets blended up it doesn’t seem to be a problem.

  95. Mary says

    I made this, this morning and it was delicious!! Love the flavor!! I didn’t have rice flour so I used “cassava flour” and it turned out great!! Thanks for sharing your recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Mary! So glad you liked it. Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xo!

  96. Lydia says

    I followed the recipe and cooked in a non-stick ceramic pan, but it stuck wicked bad. I tried again with more oil and heat, but still stuck. For flavor and ease of prep, I give it five stars. If only I could cook without the sticking!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lydia, sorry to hear it stuck for you- we aren’t sure what happened as we haven’t had this experience and neither have other readers! How much oil did you use? Our best guess is that it needed even more. Hope that helps!

  97. Morgan says

    I couldn’t seem to get the texture right for an omelette. I ended up needed to scramble it as it kept falling apart…might help to add veggies next time to give it something to “stick” to. The flavor turned out great though! I also refrigerated the leftovers and it kind of just turned into a big ball of mush I know that sounds super unappetizing but really the flavor is on point!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meghan, we haven’t tried those and aren’t sure how it would work! If you do some experimenting, let us know how it goes!

      • Keri says

        I tried yellow split peas. Tasted like raw beans, very bitter strong flavor. Wouldn’t recommend it. I got mung beans to try it proper. Will have to review once I actually taste what it should like when I follow the recipe!

  98. Shelley Ellefson says

    Seriously great hack!!! This recipe rocks and it is so much cheaper than buying the other product!!! Thanks Dana!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Crystal, if the mung bean flour is made from split yellow mung beans, not green, then it might work. Thought we haven’t tried that and cannot guarantee results. Hope that helps! If you give it a try, we would love to hear how it goes!

  99. crystal says

    OMG I am SOOOO going to do this SOON! Ordering everything from your amazon link TODAY!
    Question; Do you think quinoa flour would be ok to use in place of the rice flour? Or do you think it would make a big difference?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Crystal, thanks so much! We haven’t tried quinoa flour, but it might work! Rice flour helps give it structure and crisp up a bit and we aren’t sure if quinoa flour will have the same effect. If you give it a try, we would love to hear how it goes!

  100. Rebecca Moore says

    I absolutely love this recipe! The first time I tried it, with just a swipe of oil on my nonstick pan, it stuck. Then I tried it with a hotter pan and more oil, and it didn’t stick!
    I have a couple of questions. What would you suggest as a substitute flour for the rice flour? I’m concerned about the levels of arsenic in rice flour.
    Would garbanzo flour work? Or would it be too heavy?
    And can this be used as a substitute for eggs in recipes? Thanks so much for your brilliance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, thanks for the lovely review! We tried it with chickpea flour and didn’t love the flavor, but it does technically work! Other readers have had success with tapioca flour. For substituting in other recipes, it may work for some, but probably not in baking. Stay tuned for future recipes! Hope that helps!

  101. Trudy says

    Hi Dana, I always love your recipes. Thanks for openly sharing your creations. Pancakes and eggs is the one dish I truly miss since adopting a vegan diet. I cannot wait to try this. Any suggestions for a suitable substitute for rice flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trudy, We tried it with chickpea flour and didn’t love the flavor, but it does technically work! Other readers have had success with tapioca flour. Hope that helps!

  102. Karalea says

    I love all of your recipes, and have eaten almost exclusively from your website this week. What a joyful week of eating it has been, plus I feel great! I have to admit, I was a skeptic about this one, even while cooking (I got impatient and manipulated it while still wet). Then I tasted it, and my mind was blown! My brain really registered scrambled eggs. Thanks for this one!

  103. Heather says

    Your recipes are amazing and is basically my entire vegan cookbook! One of the things I really miss since going vegan is eggs. This recipe is amazing and fills this void! My co-op didn’t carry moong dal or black salt. But I found moong dal at a local imported food store, 1/3 the price of Amazon! No black salt, but I was impatient and had been wanting to try this recipe since it was emailed out. So I made it without the black salt, but will order online before I make it again. Thank you for sharing yet another fabulous recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for sharing, Ronica! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  104. Lauren says

    Hi there! Really looking forward to trying this as I am also afraid of the just egg ingredients list. Would potato starch work instead of rice flour? And if I happen to not find split mung beans, could I “split” them myself by pulsing in my food processor? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, we haven’t tried potato starch, but think it might work! Let us know if you give it a try! For the mung beans, you would need to both hull and split them to make yellow split mung beans, so we don’t think it would work with a food processor. We have tested with whole mung beans and it isn’t the same. The texture does not get as creamy and the scramble is green. I highly recommend split mung beans (moong dal), which are linked to above and can be easily found on Amazon and most grocery stores.

  105. Heather says

    Thank you so much! I bought Just Egg once and thought it was pretty amazing, but it’s expensive, plus it comes in a plastic bottle. So being able to make it at home is perfect! My first batch looks & tastes wonderful, but the texture is more like pancake than omelet. Next time I may start with less flour. Or maybe it was the beans. The ones I got at Fubonn were peeled split mung bean (monggo) from Thailand.

    Question: how much water do you add to regular coconut milk to make light coconut milk?

    thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we aren’t certain, but think that if you added a full can’s worth of water to a can of full-fat coconut milk, it would be about the same as light coconut milk. Hope that helps!

  106. Kamwick says

    This tasted very good, especially mixed with sautéed veggies, but really, to me, did not taste at all like scrambled eggs, more like a savory pancake. Kind of like my favorite garbanzo flour pancakes, but a different flavor that was very nice. I did follow the recipe exactly.

    All in all, very tasty, and I will use as a savory pancake. Maybe with less rice flour and veggies it might come out like egg foo yong?

    I’m not sure it really qualifies an egg “substitute”. But then, heck, most vegan foods really don’t taste the same as eggs/dairy. And why worry if they don’t? Plenty good on its own.

    • Theresa says

      OMG. This was wonderful. When I went vegan one thing that I really missed was my morning egg, hence my high cholesterol, which I don’t miss. This recipe hit the spot. As I live in a remote community I needed amazon to obtain the necessary ingredients and they came through. Amazon had the split mung beans and the salt. The black salt is a must to give it that eggy flavour. I followed the recipe as outlined and it turned out perfect. One morning I even sautéed some veggies to make it more interesting. Thank you for your wonderful recipes. you are my go to girl. I also have your recipe book which is wonderful as well.

  107. Ann says

    Recipe is great and inspiring! Finally have some vegan eggs for scrambling and to use as flax egg sub in my banana muffin recipes etc. Thanks again for all your great recipes! Love the vegan sloppy joes recipe as well!

  108. Chloe says

    Just cooked this up for breakfast for myself and my bub, absolutely fantastic! Such a quick easy filling breakfast and I’m so glad I can keep the batter in the fridge and use throughout the week! Another amazing recipe Dana! Thank you :)

  109. Bryan says

    This was awesome! Made this with all the recommended ingredients in both omelette form and scramble form. Curious to see if this would work as the egg component for French toast. Keep up the great work!

  110. Julie says

    Yet another wonderful recipe! I made a double batch to have enough on hand for the week. I used almond milk instead of coconut and added a bit more rice flour as suggested. It turned out perfect. We made vegan egg sandwiches on English muffins yesterday and vegan omelettes with fresh guacamole and salsa this morning. Dana, you’re a rockstar!!

  111. Laurie El says

    I made this but substituted pea protein milk for the coconut milk, and substituted tapioca flour for the rice flour. We loved this! Great flavor. Great texture! Delicious recipe, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We find it works best with coconut milk (we think it’s due to the higher fat content), but other readers have had success with other non-dairy milks such as almond milk. Hope that helps!

  112. Kelly Mah says

    You are such a genius for real! Super easy, quick and very tasty! My one year old also loved it! Such a great thing to have on hand for snacks and breakfast! Thanks so much!

  113. Cari says

    There was a very dry raw bean like flavor. Next time I’m going to try to cook the beans for a little bit before blending. I did soak them 10 hours and rinsed after. Did you attempt to boil the Mung beans ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Did you use moong dal (split mung beans), or whole mung beans? That might’ve been the problem. And to answer your question, no we haven’t tried boiling them.

  114. Isabelle Payne says

    Loved it, I’m always looking for ways to improve my protein intake and wow omins at the same time! Had it scrambled on toast with brown sauce. Big hit with everyone, the only comment was that it tasted a bit coconutty! Oh, and I omitted the black salt as can’t stand anything eggy! Thank you!

  115. Shavone says

    Just made this for breakfast. The texture is more doughy than I had expected, but otherwise a satisfying substitute! I might reduce the flour a little bit, and only add 1/2 to 2/3 of the black salt, and cut the onion powder in half. It was very tasty, but oddly enough almost toooo tasty. What I loved about scramble eggs was the bland saltiness of them (am I the only one? Lol). A more wet, lighter, and less savoury batter will be attempted next time but again, totally hit the spot!!

  116. skye says

    Can’t wait to try this! Accidentally picked up some moong dal while shopping for an Indian friend, didn’t know what to do with it but was thrilled when I saw your recipe!!! I’ve wanted to try Just Egg but couldn’t justify the price (ordering online, never seen it in stores near me) and the canola oil. This looks so good! Thank you for sharing!

  117. Kathy says

    I made this tonight and it was perfect! Followed your recipe as directed. It was tricky getting it to scramble so I tried it both as a savory pancake and an omelet. It is now my favorite omelet and I will definitely be using it loads in the future. It was super easy to make and less finicky than the chickpea omelets I have tried. Thanks for experimenting with this. I agree with some other commenters, love the just egg but don’t like the animal testing behind it or the price tag.

  118. Katherine Duckett says

    I just made this per instructions and it turned out so good! I made it omelet style and had no issue, really easy to make and cook, and it tasted really good. I used a non-stick pan and wiped a tiny bit of oil in it prior to putting batter in. Thank you for experiementing with this one. It really does make the perfect omelet.

  119. Mandy Callen says

    So excited to see this recipe! I have been dying to try Just Egg since I first heard about it. However, I have yet to see it in my area. While I have tried the Follow Your Heart Vegan Egg, my preference is still tofu scramble. Happy to see a simple, unprocessed version of a vegan egg!

    Do you have any tips for cooking this on a gas range? I had great success with the Vegan Egg on my electric stove in a non-stick ceramic pan. My husband and I recently remodeled the kitchen and upgraded to a gas range (yay!). I have only attempted to make the Vegan Egg once since then and, despite using the same cooking methods, it stuck to pan.

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So this doesn’t really stick to the pan in my experience. A non-stick ceramic pan is great. Or, you can just lightly oil a cast iron and go that route!

  120. Lindsay says

    This recipe looks so delicious! But I was kind of disappointed to hear you knocking canola oil. The source you cited draws support from animal studies (rats, etc.) and highlights that the ratio of omega-6 to omega-3 fatty acids could be inflammatory (i.e., canola oil is perhaps not anti-inflammatory enough on its own, but who gets all the fat in their diet from it anyway? Go walnuts and flax!). Additionally, saturated fatty acids (which coconut oil is rich in) have been demonstrated in human studies to increase inflammatory markers. Just some food for thought. Check out info on the Nordic Diet, which is gaining popularity as another healthy plant-based diet, except in place of the Mediterranean Diet’s olive oil there is canola. Thanks as always for great recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I hear you, but I am more concerned about the way canola oil is processed. It’s just a highly processed oil (with chemicals) and how can we be sure that our bodies can digest and process that properly without being inflamed? If it works for you, great! I just prefer not to promote or use it. Coconut, avocado, and olive are my preferred.

  121. Andrea says

    Great recipe — the Just Egg won’t be in available in Europe till later this year and I was starting to think about experimenting with mung beans myself! Perfect timing :) I used glutinous rice flour, as that’s what I had on hand and a rice/coconut milk combo. The texture is a little more sponge-y/pancakey than eggs, but it hit the right notes — especially with the black salt. My partner came home, sniffed the air, and asked with confusion, “Are you cooking eggs?” So far I’ve had it as prepared in the recipe with more black salt and pepper sprinkled on top. I will try a scramble and an omelette soon!

  122. Crys says

    Hi all,

    Do you think red lentils could be substituted for the beans? I have all the other ingredients in my pantry. Thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        For making in advance, we prefer to make just the batter ahead of time and then cook just prior to serving. Hope that helps! They should also reheat well, but we haven’t tried that- we would love to hear if you give it a try!

  123. Leah says

    I made this today with Toor Dal and forager half and half (it’s all I had on hand!) A+ for fluffyness! I will try again with Moong Dal for sure! The Toor Dal version reminded me of a chickpea flour scramble (a bit thick), so no sure that’s ideal :) I’m sure you’re sick of eggs but if you could recreate Spero Foods Scramblit as well, that would be amazing. Thank you for the wonderful recipes! You’re a household regular for us.

  124. jn says

    I need help with “nonstick” skillets. No matter what I do, my food sticks. I got rid of the Teflon and got a ceramic pan, but the first time something got burnt that was the end of it. Doesn’t matter how much oil or no oil I use. And my stove is a glass top so apparently using cast iron is not a good option. Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, we linked one above and also tried another brand (Stone Earth), but later realized it in fact had teflon. SO, we can’t recommend that brand, and otherwise would recommend the one linked above!

  125. Emily says

    Turned out amazing, I’ve been looking for a tasty egg substitute for years- will definitely be added to the daily rotation! Thanks!

  126. Kaitlyn Modz says

    Hi Dana, this isn’t directly related to this recipe but it’s something I’ve been trying to find more information on. I’ve been seeing a lot of arguments lately centered around the idea that soy isn’t sustainable, because it’s such a huge industry worldwide (soy products are in EVERYTHING, not even just a lot of edible things) and is typically cultivated with heavy use of GMOs. I feel there is some careful consideration to be made before deciding on a black-or-white response (with regard to my own consumption of soy)–for example, the water/pollution footprint of soy might actually be better than other crops when indexed with nutritional/market values (as with almonds). Do you have any resources or knowledge on hand that you think could provide some information on this? I’d really appreciate it if so. If not that’s fine too!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t – I’m sorry! I only limit soy because in large quantities it upsets my digestion. But as for sourcing, I always buy organic and non-GMO or even better, locally made. Hope that helps!

  127. Marta says

    Wow, this is delicious! I used almond milk instead of coconut milk with no regrets. I also added ground cumin, Indiana chili powder, zaatar, curry powder and black pepper, all in small quantities, to the batter. I sautéed veggies prior then added to daal pancake.
    Thank you for sharing such a wonderful recipe.

    • Marta says

      Me again, just wanted to mention that I didn’t want to wait 6 hours before trying this recipe. I soaked daal for 1 hour, in water that I had brought up to a boil. Worked perfectly.

      Thank you again Dana. Another incredible recipe!

  128. Grace says

    This is pretty great because I just found out the Just Egg is tested on mice so it’s not vegan (not that they claim to be). I’m happy I can still enjoy something that’s close!

  129. Fritz says

    I would love to try this, but im allergic to coconut so I was wondering if you tried out any other substitution like almond or soy milk?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m thinking a creamy, higher fat plant milk would be preferred. Perhaps homemade almond or cashew?

  130. neysa says

    Would the batter keep well in the fridge for a few days so it can be cooked in smaller portions daily? Or do you recommend cooking all at once and keeping the ‘egg’ to reheat everyday?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I think the batters keeps well in the fridge for about 1 week, making it perfect for daily scrambles.

  131. Claudia says

    I’ve been meaning to try something like this ever since I heard of Just Egg … but since my daughters dislike the taste of coconut in anything savory, any idea what to substitute for the coconut milk? Would a vegan “cuisine” aka cooking cream work??? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Claudia, I’m not familiar with cooking cream. But either that or a creamy, homemade almond or cashew milk would also likely work!

  132. Sheila says

    I love your recipes. Thank you for this. I was just about to buy the product that you mentioned. It was $11.00!!!!

  133. Maria says

    Wow, I became so excited as a have a pack of these mubg bean like for a year in my cupboard.. but then I saw the note that green ones are not correct :D Could you please tell me how bad actually the version with whole mung beans is? Does it worth giving it a try? Thanks in advance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve tested with whole mung beans and it isn’t the same. The texture does not get as creamy and the scramble is green. I highly recommend split mung beans (moong dal), which I link to above and can be easily found on Amazon and most grocery stores.

  134. Nikki says

    Can’t wait to try this recipe! I have some split yellow peas in my pantry so I might try those. I’ll let ya’ll know how it goes! Happy Cooking!

  135. Morgan says

    Could you pour the mix into the pan and scramble as you would an egg so it turns out less like a crepe? I’m sure it doesn’t TASTE like a crepe but just for texture purposes. Just curious if that would work before I attempt :D

  136. Teri K says

    I’m so excited to try this recipe. Since I started eating a plant based, no/low fat diet, I’ve miss eating eggs. I just tried Just Egg, and it was good, but it’s quite pricey. Do you think I can substitute almond milk for the coconut milk (due to the fat in the coconut milk)? Thank you for sharing this recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Teri, it really does work best with coconut milk according to our testing (we think it’s due to the higher fat content). But if you give it a try let us know how it goes!

    • Michelle Bechard says

      I just made this and it was surprisingly delicious but I’d like to save some of the batter because there’s so much left over. Can this batter be frozen to use at a later date?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Michelle, we didn’t try that, but we think it would work! It may need additional flour if it becomes too runny/liquidy. Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      JJ, we linked one above and also tried another brand (Stone Earth), but later realized it in fact had teflon. SO, we can’t recommend that brand, and otherwise would recommend the one linked above!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that, but if you do let us know! I’d think all purpose flour would be best.

    • Myla says

      Great recipe! I just made it and it is delicious. I did not have rice flour, so I substituted with 60% all purpose white flour and 40% tapioca flour.

  137. Lindsay Shreeve says

    I’m so excited to try this recipe. Do you know if you can cook the whole recipe all at once like cooking a large amount of scrambled eggs? I have 6 kids so doing it that way would be great time wise.

  138. Deb says

    Maybe a ridiculous question, but – I don’t have moong dall but I have dried Toor Dall – would that work?

  139. Nikki Massie says

    I could envision this being an omelet. It doesn’t look like the texture or visual of scrambled eggs to me and both are important to me when eating. But I could see this folded with beautifully sauteed, garlicky veggies inside. After someone referenced the Indian dish, I looked it up and that’s almost exactly what it looks like.

  140. Sumitra says

    What a fabulous idea! Ingenious, really! Reminds me so much of moong dal dosa, but I would never have thought of this! Wow! Thank you! I will be sure to try this out and rate the recipe!

      • Sumitra Nanjundan says

        I just made it and it is fabulous and so easy, Dana! Thank you!
        Looking forward to your take on a dosa – there are so many different kinds (including the ‘chilla’ someone mentioned here). By the way: I, for one, appreciate and have noticed your crediting native dishes and stating where your inspiration comes from. So thank you for that and for all of your wonderful, inspiring recipes!

  141. Hannah says

    Did you try chickpea flour as a thickener/binder instead of rice flour? I know a lot of vegan omelettes include it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That would work, just know that it will affect the texture (less creamy) and the flavor. We tried it with chickpea flour and didn’t love the flavor. But it does technically work! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it would work! Rice flour helps give it structure and crisp up a bit. Let us know how it goes!

      • Sebastian Tanner says

        I tried it with friends with and without Brown Rice Flour. The only difference was the thickness or fluffiness, but the texture still felt similar. As for the rest, the flavors were a lot stronger (because they were more condensed I assume) in the recipe w/out BRF. Both were amazing. Highly recommend this recipe. Also, do you know the shelf life of the mix – if I don’t cook all of it the same day? Thank you!

  142. Avni says

    This is literally an Indian dish called “moong dal chilla.” Except that’s made thinner than this, and well done. It’s often eaten as breakfast, or as a snack; served with ketchup and coriander chutney, often topped with lightly caramelised onions.

    SMH calling it “scrambled eggs.” It pains me to see so many MB recipes these days appropriating from Indian food, without giving credit where it’s due (even just stating the inspiration would do).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How interesting! I had no knowledge that this was an Indian dish, or that it was called moong dal chilla. Therefore I wouldn’t be able to state it as “inspiration.” However, thanks for letting us know. I genuinely do try and be careful about giving credit to native dishes, and stating where inspiration comes whenever possible.

      • Pat says

        Unfortunately that’s not true. Do like your recipes but have seen much food culture appropriation on this site.

      • Swati says

        I agree with Avni above. It’s weird that the key ingredients you list are all Indian (and the top two are also plain Hindi words), yet you didn’t think to check if this was already a dish.

        Also, I think you should do a better job moderating comments. Martin’s comment below dissing on Avni’s calling out cultural appropriation makes it seem like you endorse his hateful views.

    • Sandy says

      I find this comment unnecessarily harsh!
      I think it would be listed as inspiration *if it was the inspiration*.
      Obviously, if someone has never had this dish, they wouldn’t know! Especially as the MB recipes are often credited back to sources of inspiration.
      I think this looks great. I googled moong dal chilla, and it also looks great. I think I will try both!

    • Martin says

      So… you are one of those cringy ppl crying with the “cultural appropriation” meme???
      go and get a life.
      MB is one of the best vegan websites, PERIOD.

      Thanks for this recipe, looks so interesting I’ll give a try, seriuosly

    • Nitya says

      Technically, this is not cheela. Cheela does not use onion powder, nutritional yeast, or coconut milk. A reference to cheela is not mandatory. MB has already made references to moong dal and kala namak, both of which are Indian ingredients, so to your point about stating the inspiration – I believe this has been achieved.
      – Fellow Indian

    • Gail says

      This is also not brand new stuff. Vegan Richa already has a similar recipe from many years ago.

      Its not necessarily a cheela appropriation but if it was inspired by some process that was seen somewhere, then it would be nice to have that mentioned.
      On a positive note, the texture looks great!