Mung Bean “Egg” — a plant-based egg you can make at home

If you have been missing eggs since going plant-based, this is the recipe I get asked about more than any other. It is made from moong dal — split mung beans — soaked overnight and blended with a handful of pantry seasonings. No oil, no processed egg replacer, and about thirty cents a serving.

The ingredient that makes it work is Kala Namak, or black salt. It is a sulphurous Himalayan salt and it is the reason these taste like eggs rather than like blended beans. You can find it at Indian grocers or online, and one bag lasts a very long time.

Watch me make it

A few notes before you start

• The beans need a full 24 hours in the refrigerator. Start them the day before.
• Do not over-blend. If the batter gets too thick it will not spread thin in the pan.
• Lightly spray the skillet and then wipe the spray off with a paper towel. That thin film is enough to keep them from sticking without adding real oil.

Chef Julia Dunaway

Mung Bean “Egg”

A plant-based “just egg” copycat made from soaked moong dal. Blend, pour into a hot skillet, and fold — perfect for breakfast sandwiches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Soaking 1 day d

Servings: 9 “eggs”

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

• ¾ cup organic moong dal (mung beans)
• 1 cup cashew milk (2 tablespoons cashew cream mixed with 8 ounces water)
• 1 tablespoon nutritional yeast
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon Kala Namak (black salt)
• ¼ teaspoon turmeric
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon low sodium tamari
• 1/8 teaspoon cayenne pepper
• Ichimi Togarashi (optional, to garnish)

Cashew cream

• 1 cup raw cashews
• water to cover

Equipment

• High speed blender
• 10-inch nonstick skillet

Method

 

1. Rinse the mung beans well and soak in water for 24 hours in the refrigerator. When ready to make the “eggs”, rinse the soaked mung beans and drain well.
2. Add the drained mung beans to a high speed blender along with the rest of the ingredients. Process on low until mixed together, then blend on high until smooth. Do not over blend or the mixture will get too thick.
3. Heat a 10″ nonstick skillet over medium heat. Lightly spray the skillet, then wipe off the spray with a paper towel — without this the mixture sticks a little.
4. Use a ¼ cup measuring cup to ladle the batter into the pan. It should make a slight sizzling sound. Move the skillet around immediately to spread the batter into a very thin circle.
5. It cooks quickly — little bubbles will appear. When done it will be easy to turn. Turn with a spatula, fold into a semi-circle, then fold that in half.
6. Continue making the rest of the “eggs”, spraying and wiping the pan each time. Garnish with Ichimi Togarashi and serve on a breakfast sandwich.

Cashew cream

1. Soak 1 cup raw cashews in water to cover for an hour, or in boiling water for 10 minutes.
2. Process in a high speed blender until smooth. Use 2 tablespoons of the cashew cream and pour in water to make 1 cup cashew milk.

Video

Notes

Kala Namak (black salt) is what gives these their eggy flavour — worth seeking out. Chef Julia’s most-watched recipe on YouTube.

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