Fluffy Vegan Scrambled Eggs

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.

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.

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.

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!

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!

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!

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.

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!!!!

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.

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.

I made this. I modified the recipe a little but it was good!

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!

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

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!

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.

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

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!

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!

Sorry I didn’t leave you a review, love the recipe it’s the best!!

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!

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!

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!

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

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!

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!

So yummy as an omelette, I can’t wait to try it with chillaquiles!
Thank you for your brilliance!

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.

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!

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 :)

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!

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!!

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!

Oops forgot to rate!

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!

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!

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!!

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.

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.

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!

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.

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

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.