Making EGG from MUNG BEAN - Trying to Recreate Just EGG

[@SauceStache]

Are you going to get a Blendtec? These things are AWESOME! Use code BLENDSTACHE over at Blendtec.com #ad #BlendtecAmbassador

[@BenjaminBawseMoves]

OK, what if you....add golden flax to it after it's been in water?

[@jackseve]

I make mine with chickpea flour and adding mung bean flour. Took me lots of experimentation to find the right combination.

[@catherinebeatific535]

I'm seriously considering one. I occasionally have to eat a liquid diet.

[@maysteem]

I'd like a blendtec, do they have free delivery worldwide or more specifically to Germany?

[@dlrowadkcuf]

What brand of Black Salt are you using?

[@LauraTeAhoWhite]

You can get mung-bean flour from most Indian grocery shops. Usually it goes by the name 'Moong Dal'.

[@mendicantcrow]

I was gonna say the exact same thing! I make omlettes out of the flour straight from the store all the time too.

[@DI_Arpita_CY]

AND it’s an Indian recipe called Chilla ... made in Gujarat/Maharashtra... 🙂

[@ezridelafuente1181]

Suddenly Chowder’s mentor makes sense.

[@powerpuff4ever]

Papa Jose just egg only uses the protein but this recipe makes a flower out of the entire mung bean. Buying it directly would save you time if this is the only thing you’re going to use them for

[@kaitd3816]

Radaradarada rada

[@matthillthehatmill8889]

This man is singlehandedly returning bacon and eggs to my life thank f**k

[@nonavailable4000]

@Kyle Kelly : you must be an animal " farmer " or related to 1 !

[@rawmichigan3233]

Raw meat is extremely toxic to humans

[@kylekelly1167]

@@rawmichigan3233 Then why does it not cause pain like plants??????????????? You are just a brainwashed troll that's never tried it.

[@rawmichigan3233]

Right I’ve never eaten meat in my entire life.. lol what a moron

[@rawmichigan3233]

If plants cause pain why do children love fruit so much? You’d think they’d notice the nausea and not want them.. no science backs up any of your claims. Svrige and Frankie are your god and they have nothing beyond subs on KZbin. Makeup wearing, Cannibalistic, narcissistic maniacs.

[@Cernunnos652]

This recipe is improved by folding whipped aquafaba into the batter....making a lighter & fluffier omelette !

[@almavogler]

What an interesting idea!

[@lorrainejames]

I have some sea moss that I'm considering adding to it.

[@iaw7406]

Aquafaba = chickpea water

[@alexcanning5383]

I want to try aquafaba and flax egg and compare

[@b.a.mcclucky]

I was wondering! Thanks for testing it.

[@Vegoonery]

A homemade vegan egg that's cheap, has protein, and no tofu?! What did we do to deserve you?

[@jongreenleaf1000]

Idk but its hell

[@colton7373]

just buy eggs what is your deal lol

[@Vegoonery]

@@colton7373 I do what I want, lol

[@colton7373]

Amber Huselton Yes!

[@misakistalker]

so much time wasted for a yellow sludge that tastes nothing like egg. How people do this to themselves? still don't get it, I mean if they were allergic it's understandable but for a healthy person, it's just weird.

[@busyrand]

I'm allergic to eggs and love them anyway, so this is a big deal for me. They literally make my hair fall out, and trigger inflammation in my body. Thanks for this.

[@MaliohammadDesigns]

Please make sure you aren’t allergic to the black salt first!

[@LordMooshroom]

If you are so dangerously allergic, how could you possibly have tried them enough to love them?

[@konpeitosart]

@@LordMooshroom if someone loves something enough, they'll tolerate pain for it. I tend to be the same way but with dogs and cats, despite my own allergic reactions to them.

[@LordMooshroom]

@@konpeitosart That doesn't even remotely answer my question. How can you even try something enough to start loving it if it hurts you and makes your hair fall out? When would you get a chance to appreciate it?

[@konpeitosart]

VulcanMushroom it literally does answer your question but okay LOL.

[@rohinisrs]

What you made is basically a mung bean cheela. An easier way to make them is to simply soak the mung dal for 4 hours (do not oversoak), then blend with your powerful blender and not too much water till completely mushed. Add more water to get your consistency. I am also thinking to try to replicate the Just Egg with a kind of cheela, but adding a little tapioca flour for more eggy texture and a little bit of leavening agent for the fluff.

[@milesf8667]

mung bean powder is what we use to extend egg when making savoury egg pancake in China. Therefore, it's really interesting to see you coming up with the idea to recreate egg with mung beans.

[@2chrono2]

how the hell has this channel not blown up yet I'm not even a veggie and I love this channel

[@heythere9707]

2chrono2 his pimples are why

[@kylalol2710]

2chrono2 “i’m not even a veggie” same

[@kylalol2710]

Hey There what pimples lol

[@heythere9707]

kyla lol he has a giant zit mate

[@kylalol2710]

Hey There it doesn’t even look like a zit and people don’t gotta be so hateful dang

[@marystestkitchen]

Making your own mung bean flour?! Now that's commitment! 👏👏👏 finished product looks incredible 👍👍

[@SauceStache]

Thank you!!!!

[@anarup916]

Omg it's Mary's test kitchen!

[@tulasipriya]

Split mung beans from Chinese grocery stores may be dyed. That's why the wash water comes off yellow. Split mung from an Indian store or health food store does not turn water yellow.

[@tigana]

Wow.

[@TheTrueWarlic]

If you are one of those people who likes eggs, but not the strong egg flavor, another way to do this is to combine chickpea flour, (Bob's Red Mill sells it) nutritional yeast, black pepper, and salt, or mushroom/veggie broth powder to taste. Do the 1:1 water to flour and cook for 5-10 minutes on medium heat while stirring it like scrambled eggs. I like the milder flavor and it is filling.

[@mrgnycllc]

Thank you🎉

[@tigana]

I’ll try this! Thanks

[@DahVoozel]

Will it egg, that is the question. Oooh, Mung bean smoke! Don't breathe that in.

[@alexjones4219]

Nice meme

[@iis.1989]

You are becoming some kind of vegan wizard. Thank you so, so much.

[@theworthysoul]

VulcanMushroom there’s also evidence suggesting we are frugivores and meant to originally eat more fruits. Or we could’ve been like chimps and ate insects and the occasional meat.

[@ethicalrevolution3294]

@@LordMooshroom Then why does eating "meat" cause diabetes, heart disease, cancer, etc? There are so many scientific studies that directly and indirectly support what I said. Studies that show vegan blood fights cancer about 8 times better than non-vegan blood. Studies that show cancer uses the amino acid methionine as fuel, which are highest in chicken and fish, but also highest in other animal products compared to plant foods. Studies that show type 2 diabetes is reversed on a plant based diet. Studies that show children have the early stages of heart disease, and the progress of it is directly associated with their blood cholesterol levels, of which can only be found dietarily through animal products. I could post literally thousand of studies about these things. Perhaps you need to re-evaluate what the word "supposed" in your comment actually means, and why it is that you think that way.

[@jardel_lucca]

​@@LordMooshroomwell at some point someone started to wearing clothes and some dude came up with "ohh humans are supposed to be naked" LMAO there's no point at all

[@sagarmathur5927]

Congratulations! You've discovered moong dal cheela! Mom used to make it for breakfast when I was in school.

[@prema9878]

Great video! I’ve used black salt for a while and generally I’ve seen that uncooked black salt taste much more like eggs that cooked salt. What some people do is use table salt but less than necessary before cooking and then add black salt afterwards. Liked and subscribed :)

[@baderarfaj]

Woooooow. I have already made it. I did the same process except I replaced the xungant flour with corn starch. It tastes like an egg. I put it sandwich with fresh sliced tomato. Thank you please continue to do your magnificent work.

[@MrsSheffield]

I just bought some Just Egg..reluctantly because of the sodium content and cost… I was shocked how close to real egg it is!! But I couldn’t justify eating it regularly due to the ingredient list. This is such an awesome and simple recipe!!! I already have all the ingredients! Thank you! ❤️

[@consciousobserver629]

Your enthusiasm and good vibes are just downright contagious. Much appreciated.

[@Jodiesveganeats]

Omg that looks relatively easy to make and WAY cheaper!!! Thank you for doing this

[@rennesmith7300]

Tabitha Brown shows how to make a fried egg sandwich with Just Egg and it gave me life I didn’t know I needed!

[@apurvakmr]

We have been making it since ages, we call it hesaru bele dosa. I am glad you found it. It's good

[@racquelrobinson3030]

It's easy to think he did this one time and boom, awesome recipe that looks like the OG. But he puts in A LOT of time, and that's iconic. Amazing. Thanks Mark!

[@TheQwixilverBandit]

wow! I've been trying to make a vegan egg replacer in my own kitchen for about 8 months to a year, and never gotten any where close. Thanks for cracking the code!

[@Rachel-uq7ed]

Eating this mung bean omlette or my indian cheela since childhood and I am loving it....glad that people are realising the value of being vegetarian and living in harmony with nature

[@DebzLife]

*_Hey Sauce Stache, I don't know weather you know this or not, but this exact dish already exists in India and we eat it regularly.. it's called "chila".. great effort, you nailed it.. love from India!_*

[@parker.100]

That is so damn cool

[@abeindoria]

Patently false. Chilla is very different than what Just Egg is like, in consistency, texture, flavor etc. You can't scramble a chilla lmao.

[@Katalin_Fodor]

I usually add most of my black salt at the end since the flavor disappears when cooking.

[@RheRheSmily]

3 teaspoons is alot. I think he wanted some of the flavour to cook off.

[@kbs1212]

Konscious Kat I’ve noticed that too! Good tip.

[@alejandrapalaciosromero7407]

same with nutritional yeast, besides all nutrients go away when you cook it...

[@Astavyastataa]

I think it's interesting that you mentioned using mung beans and started off your video by saying that you might need to go to an Indian store for some of the ingredients, because we already have an egg replacement that we use in Indian cuisine-one that is also made from a legume. As you might already know, vegetarianism is a big part of Indian Hindu culture, and we have a dish in India that is essentially a vegetarian omelette made using Gram or Chickpea Flour-another source of protein. If you see this comment, I would be really interested in seeing you try and make that in another video, and contrasting that with this and the Just EGG products. The ingredients we commonly add to the Indian omelette, whether veg. or egg, are: onions, tomatoes, green chillies, salt, turmeric, red chili powder, and coriander powder. I think my mom used to add coriander seeds as well, but I hated their feeling when I was younger so she hasn't made them that way in a long while. I've only ever made omelettes using this so I don't know how it would do if you tried scrambling it. Also, on the black salt, I've heard a lot of non-Indian food-tubers say that it has an eggy taste, but I've grown up eating it and I've never gotten that sense. I might need to try that next time I make a veg. omelette, because that just strikes me as odd.

[@manjusethia989]

It's our childla

[@sunkissedtaetae5017]

Thank u for sharing I’ll try Making it

[@colinroy-ehri2839]

Amazing, thank you! I've been going through just egg by the case, and just couldn't figure out how to DIY. I'm so excited to try the recipe.

[@dyobbo]

Have you tried it yet? I am thinking about it as eggs are so expensive right now. Maybe I will buy some mung bean flour to save time.

[@darrylroederer2680]

Dude, I absolutely love your videos. You Make My Vegan Journey much more tolerable and palatable with your Creative Solutions. Having said that, I would like to point out one glaring Omission on your end. Although you make fantastic meat and animal products substitutes, you never actually cook anything with them. Might I suggest taking two or three of your existing meatless creations and preparing a complete dish with them. For example, your bacon and egg replacement recipes used in a quiche. I think that format in a 10 minute long video would be absolutely outstanding!

[@tayet6875]

Darryl Roederer I second this idea! A real meal with the replacements would be great.

[@marley7659]

It's so weird how you are basically becoming a vegan chef master and yet you cook non vegan meals as well. I honestly love your content and ingenuity. Maybe in a few months I can finally start making your recipes. I am moving back into my parents house because its closer to the new university I want to attend. They have a full kitchen with lots of space. So I can finally get creative and messy again in the kitchen. I am super excited. I definitely want to try out your recipe for vegan egg.

[@jomont5773]

OK so Sauce Stache, I hope you see this and can leave me a comment. I decided to try this only I used Mung Bean Powder, purchased at my local Asian Market. No soaking of Mung Beans and no Blentek to a powder consistency. It's already done. From there I added the 1.5 cups cold water, whisked and let sit, then added 2 Tblsp coconut cream ( and wondering if there's a substitute for that so that's question #1) , 3/4 tsp tapioca Flour (can Corn Starch be used instead? Question #2) I used 1.5 tsp black salt because although it's great for that egg-e sulfer flavor, it is salt and I ended up having to double your recipe to get the saltiness down. Then added a pinch of paprika, 1/8 tsp Turmeric, 1 tsp garlic powder, 1 tsp onion powder, 2 tablespoons Nutritional Yeast and 1/8 tsp black pepper. Super blend or whisk and am actually storing the batter in cleaned out JUST egg containers. Did you know you can freeze JUST egg? They don't suggest this. Wonder why...smiley face...Well, you can. Anyway, I think this is a winner. I have been making Mushroom Tomato and Cheese omelettes nightly for many days now. I love them so much!! If you are interested in trying this version, please do and show others. I have a photo but no way of posting it...

[@SauceStache]

Hey that sounds awesome! I would love to see! If you have Instagram shoot me a message at theSauceStacheguy

[@jomont5773]

@@SauceStache so sorry. I don't..OK, so I was going to remove this comment as after I actually cooked up a batch with this mung bean powder with it's tiny dark flecks. Blorp!! That's how I spell a gag. Down the garbage disposal. I have just sent away for 4lbs pre-split pre washed mung beans on Amazon and will go your route. Live and learn. Now that I see you're on top of things, IS there a substitute for the coconut cream? Can corn starch be used in place of the tapioca flour? Here's a new recipe I will follow when I get the Mung beans..Jo Mont57 Sun, Feb 16, 9:43 PM (16 hours ago) to me Ingredients Moong Dal Omelet: 1 cup (204 g) moong dal (split Mung beans) 1 tablespoon Nutritional Yeast Flakes 3/4 tsp kala namak (Black salt) 1/4 tsp each garlic powder, onion powder 1/8 tsp black pepper 1/4 tsp turmeric for color. too much will add flavor 1 to 1 1/4 cup (240 - 295.74 ml) non dairy milk such as unsweetened almond milk, light coconut milk, cashew milk 1 tsp baking powder Instructions Wash and then soak the Moong Dal/split Mung Beans in 3 cups water overnight or at least 8 hours. Drain and add to a blender. Add the rest of the ingredients (except baking powder) and 1 cup non dairy milk. Blend for a minute, then let it rest and blend again for another minute. The mixture should be smooth and fluffy. Depending on the thickness of the omelet you prefer, you can add 2-4 tbsp more non dairy milk. For extra fluffy omelet, add 1 tsp baking powder and blend again. Heat a cast iron or non stick thick bottom skillet over medium heat. When hot, drizzle a few drops of oil or butter and spread using a paper towel. For plain omelet, add a ladleful (1/3 cup or more) of the batter and spread using the ladle or by moving the skillet. Cover the skillet with a lid and cook for 1-3 mins. Time will depend on the stove, pan and thickness of the batter. Once the edges are dry and the center just about getting dry, loosen from the skillet and flip. Continue to cook for another minute and serve stuffed with breakfast potatoes or roasted veggies..

[@dereklin9518]

Hey man how did your new recipe go

[@jomont5773]

@@dereklin9518 I will be totally honest here. When Justegg brought down their price ($4.48 @ Walmart) i stored away the mung beans and decided to just use Justegg. I do freeze it so I buy several at a time. If you can, look for their 1.00 coupons. Scarce, these days. I get two huge omelettes out of one container, so I can prepare/eat 8 filling omelettes for $18.00. That's 2.25 per omelette if plain. I do 6 ounces per night for myself, adding 1 Tablespoon of Nutritional yeast, 1/2 tsp garlic powder and 1/8 tsp black salt. Perfection. I do a mushroom and fresh tomato filler with mozzarella or cheddar. Vegan of course. Daiya is good. Sometimes by the time you add all the work, the blending, sifting, fats, etc. you come out so much better with pre-made. Had their prices (Justegg) stayed above $6.00, I'd probably still be experimenting away. No need now. Will have to find another use for the mung beans.

[@jeanetteroberts6193]

@@jomont5773 ‘

[@Realatmx]

Mung dosa wat we eat some time.. We don't make flour by dry beans.. We just soak and grind until it become a paste

[@stefaniedee4557]

DOOD! This is 100% brilliant. You are literally the bomb :) !

[@jorynwest3171]

just found mung bean flour on amazon... so excited to try a simpler version of this

[@jessicab331]

Joryn West i was literally going to look and see if they made it! Thank you!

[@justthinking526]

I just ordered the flour off Amazon, did you ever try this recipe? Did you have to tweak it?

[@lalaqurraahashim1343]

I am not a vegan but I love your recipes that I don’t even know if I will ever try lol🤣 Good luck in the next ones, can’t wait!!

[@kbs1212]

I’m so impressed by that blender. Holy crap. You sold me.

[@consciousobserver629]

Seriously dope recipe. You deserve major props.

[@patriciaruelland4655]

I just bought mung bean flour! Saves several steps!

[@LayZeeDawg]

Stache, I stumbled upon your channel while looking for this specific recipe, kudos! While we aren't vegans, my son has serious food allergies, eggs being one of them which really limited what he could eat as far as most baked goods. I found Just Egg and it's a really acceptable sub but the price is really limiting. Thanks for what you do.

[@Shamanhoodvibes]

Great work! I love how I don’t have to soak the Ming beans over night using this recipe! Thanks sir!

[@ganeshrajput9457]

We call it 'besan cheela' which is also made by moong dal from last thousand of years

[@rasikaruwanpathirana202]

if you boil cassava root with a little bit of turmeric, the soft part of the root really feels like an egg yolk, even taste is similar..

[@Pearlruby718]

I'm new to your channel and you are awesome!😊 I am so glad I discovered your channel.

[@tofutii]

Wow.. as someone outside the US who doesn’t have access to ANYTHING like Just Egg, I am SO STOKED to try this!!

[@jayyyzeee6409]

I love all your vegan experiment videos! Thanks!!

[@onlooker4564]

Great recipe. Over here 🇬🇧 mung bean flour is available, so I'm going to use it and see if I can make those Japanese egg rolls...can't remember the name...

[@aditi1729]

I just found your channel and I feel like I’ve accomplished something big in life. Thank you, your content is BRILLIANT!😊🌱🌱

[@SauceStache]

Whoa!! Thank you

[@ragevsraid7703]

you might be my favorite subscription can't wait until your channel blows up

[@UshasRides]

Thank you! I’ve been looking for an egg replacement :) For just egg white, I swear by the juice you get in cans of chickpeas... It whisks up exactly like normal egg white and cooks the same... you can add sugar and make merangue. I add a little more vanilla essence to hide more of the flavour, but the sugar does most of that. Definitely going to try your recipe... I miss eggs so much :( Wondering whether I can purchase mung bean powder already made. And where in the hell do I get black salt?... Gonna be a fun challenge. Xxxx

[@deborahdeloney5986]

UshasRides you can order black salt from Amazon

[@elizabeth981]

And yes, you can order the mung bean flour ready to go too off Amazon, it's spelled differently, I think it is spell "Moong Dal Bean" or "Dal Moong Bean" try those spellings the flour has about 11grams of protein, it's the same brand as the black salt. I have both items, I just need to find the binding agent (like congee flour the he has in the video ??) Good luck 👍😁👍😁👍

[@supenskylesko]

I'm not a "fan" of commercial "Just Egg," but this looks like something I would love to try!!! 🙂❤️ Thanks for sharing it!!!

[@Hollyweeny]

Thank you! I've been hoping a someone would try to recreate mung bean eggs 😄 can't wait to try it.

[@jessicaumlor7979]

I like using saffron instead of tumeric because it tastes more like yolk and the color works too

[@HomeHeadChef]

now that's a blender I'm going to have to get one. I have never had just eggs but I don't think I'm going to now. im just going to try your recipe

[@tanyasharma8191]

Moong daal crepes are a common Indian bfast . We just soak the yellow moong and grind it to make a runny batter , but that has a very distinct flavor that is completely different from egg . We’re you able to you remove that by dehydrating it ? Or did you just try to mask it with kala namak I don’t think that would work.

[@andreia77465]

I've just done this and it tasted so sulfury and so salty that it was impossible to eat! I wonder if my black salt is stronger... I used the same amount as you

[@MiguelGomez-te6on]

Definitely best cooking show dude! Awesome work

[@jd5787]

Looking great... Just a quick tip : turmeric has some pretty nice health benefits but is only assimilated by the body when adding a touch of pepper. That said: off to the market tomorrow to buy myself some mung beans! Thanks for all the hard work

[@SauceStache]

Ohhh thank you for the tip!! Let me know what you think when you make it!!!

[@billyvonderburg7351]

If you still eat meat, dairy and eggs it does not work

[@Bv3276]

He added black pepper at the end…

[@asherrfacee]

Time saving methods: - Buy pre ground yellow mung bean flour. Sold under the name ‘yellow moong dal flour’ - Or, you can skip the “drying” step of this recipe completely. Rinse then soak the mung beans until they swell, drain, add the two parts water, and then blend. No reason to dry first before blending. Texture improvement: - add some starch (potato or corn)

[@oe1299]

I can not wait to make this ty sir 👊🏻

[@SauceStache]

YES!! Let me know what you think!!!

[@LifeWithAlliDaily]

This is great! I forgot to soak my beans overnight so this is great to help when I still want to make them! And to store the powder!! 💜💜

[@powerpuff4ever]

I’ve got mung beans. I’ve got coconut cream. It seems kind of like a lot of work but I think I could actually make this today 🤔

[@yuuablewon]

You could also buy mung bean flour and just blend everything

[@lysetterivera3669]

Thanks for sharing, love that powerful blender

[@jd5787]

Could it be used as a binder instead of eggs when baking cakes by the way?

[@oe1299]

flying frenchman I’ve wondered the same thing

[@SauceStache]

They don't seem to react the same one to indirect heat... I believe for the mung bean to scramble it has to be a direct heat

[@lottatroublemaker6130]

Look at Bhavnas egg replacer (Bhavnas kitchen)

[@nmcraven]

I will try this! FYI: You can purchase mung bean flour; just saves you that step.

[@sheelashivraman7181]

Just soak it for 4 hrs and blend to a smooth paste it's the same

[@SauceStache]

great tip

[@sarang_sheth]

You get it in a flour format at indian shops. Look for Besan. Isn’t Mung, but it’s really similar and spares you the headache of this process.

[@vnoble6929]

What kind of mung beans are those? I'm actually in south east Asia and the mung beans I know are green and look like tiny kidney beans. What you have there looks like split peas or lentils.

[@SauceStache]

They are split mung beans!

[@yashgupta21]

It's the same that you're describing, but these are without the skin, and are yellow. Just check for yellow mung beans/mung lentil

[@leetvolk]

According to wikipedia, they are yellow when their skins are removed and green when the skin is on. en.wikipedia.org/wiki/Mung_bean you can decide if thats a good source or not

[@jackseve]

Those are also another variety of mung beans I have seen at Asian markets.

[@GaryHess]

@@yashgupta21 Thanks for this comment. Because of you, I also found out "red mung bean" is actually Adzuki beans. There's also brown mung beans sold here but I don't know what other name they go by.

[@EmmyG-uo8rv]

So awesome!!!!!! Thank you for your time in achieving this recipie !

[@ER-vr5pk]

This is So much work. Hats off to you vegans.

[@sherryk6703]

Not really. Mung bean flour is available in stores. The rest is just like beating an egg.

[@VeggieRebelLeah]

I will be trying this today! Will take pics! 💚

[@jackseve]

Can you retry this with the base being chickpea flour and adding the mung bean flour to make it a bit gelatinous. That’s how I make mine. I also add mushroom flour, diy chickon boullion (a pinch), Onion, Garlic and mustard powders. And it is damn near exact.

[@abbywills6894]

Would love to try your recipe! Measurement please?!

[@kauairalph108]

I have been a Vegeterian for over 51 years ago made scrambled eggs using nutritional yeast, gram flour and hing. Nice job

[@gregpetre1225]

Haribol soul

[@jelynnharding4848]

I want to try this out. Eggs are one of the things I miss since becoming vegan. Do you have a video making vegan deviled eggs?

[@CrazyPocky355]

Thank you! Will try this ☺️ store bought has become so expensive, hopefully making it at home will be cheaper!

[@justincase878]

If you want to have a good replacement for eggs try some Laetiporus sulphureus. Technically it's not plant based since it's a mushroom, but it tastes like scrambled eggs!

[@lottatroublemaker6130]

A mushroom is a plant, so how isn’t it plant based?

[@Astavyastataa]

@@lottatroublemaker6130 A mushroom is a fungus…

[@t.bby619]

@@Astavyastataa Lmao

[@melissan.208]

Thank you so much for making this recipe! I was thinking of doing the same thing, but glad you did it. I love watching your videos, because you can truly see that food is a passion. Keep on rock'in it!

[@valeriacarrascoferrari6006]

Try frying it with flax oil for those omega 3’s!

[@jocelynhamilton7624]

Err…I don’t know. Flax seed oil is notorious for its low smoke point, and the inherent health risk of high oxidation that accompanies that feature.

[@maryclairegaloni8727]

I have learned so much from each and every one of your videos

[@eyesofnova]

I wonder if you could pass the liquid through a coffee filter to remove the fiber

[@Automedon2]

No because the flour is still a solid and will clog the filter

[@napturallyprofound]

I tried to triple strain it, it helped a bit but not quite enough. I’m going to keep working at it though

[@sixforks6543]

Soak the flour in a container with enough water to cover, stir occasionally then replace water a few times. This will remove a good bit of starch and make it even closer in texture to Just Egg, which uses mung bean isolate, not mung bean flour.

[@barshafoxman4169]

Could you not just use gram (chickpea/garbanzo bean) flour? :)

[@nakiahilton4724]

You made my day!!! Watched this and then tried it myself!! Thank you soo much, I was struggling to figure out how to make this myself.

[@sephirothpgc]

Or you can skip all the work and buy ready mung beans flour!

[@pandydhillon5739]

It's also known as besan

[@sephirothpgc]

@@pandydhillon5739 isn't that chickpeas flour?

[@VanitysGunn]

Moong Dal is mung bean

[@lottatroublemaker6130]

pandy Dhillon That is garbanzo bean flour (chickpeas).

[@User-pc5xe]

@@sephirothpgc I understood Gram flour as chickpea flour

[@pamrogers4351]

Great recipe! You can find mung bean flour already dried and ground. I wonder how that would work and may try it.

[@luigi2496]

Chickpea flour is easy to get your hands on and cheap and it works the same way.

[@jonnyspeed8974]

I have just bought a bag of Moong Dal Flour (without the husk) from my local Asian supermarket. However, I can't get Konjac Flour. Is there a sub for Corn Starch?

[@justbreathe_333]

You're a genius! I love it. That's similar to how mine comes out, except I don't use the Konjac. What exactly did it do to it?

[@SauceStache]

Thats awesome! Kojac simply adds to the mouthfeel. Gives it a more egglike texture

[@justbreathe_333]

@@SauceStache Ahhh. Okay. I may have used it for vegan cheese before if that's a thing. One more thing - have you found any mung bean protein isolate?! It seems impossible to find unless bought in bulk!

[@AngelTheProxy13]

Egg-celant! Lol i enjoy just leaving puns here in the comments

[@IreneSidede]

I usually eat these with rice or flat bread (chapati) i would have never guessed you could make an egg alternative. WOW!

[@RyanDanielG]

TURmeric. TURRRRmeric.. lol jk. Great vid.

[@terrilaughlin1121]

I agree...lol. Makes me craaaazy hearing that pron.

[@damiarassam7956]

I made the JUST egg scramble a few days ago. the bottle is 3 servings, 15 G protein. it was believable. I put italian herbs, oregano

[@maurice_mores]

2:35 mung smoke, Don't breathe this!

[@AB-ft7ng]

Maurice-Mores l just found this video and keep seeing this comment, whats bad about the smoke?

[@jennahawk12]

Just egg, it's such an expensive product. Definitely going to try this, looks like it would save massive amounts of cash!

[@dizzy6745]

Cool, and more Veggie bacon, please!!

[@SauceStache]

More bacon coming soon!!! I need to take a break from them to do some research but there will be more! Promise!

[@scerb100]

Could you do an episode where you wash the flour? Like if you make seitan from scratch but basically washing out the starch... I wonder if you can do that with bean flours? Could be worth a shot

[@madisonone8929]

Mung Bean ka Chilla from India. Black salt from India too 🇮🇳🤣

[@DebzLife]

Yep!

[@jonhowes4654]

can one just use mungbean flour? rather than going through process of making of the flour first? also what was the other flour you added? konjak flour? what is the purpose of that?

[@Sasscat58]

Thanks for pushing plant based recipes!

[@RedshiftCindy]

I found MOONG MOGAR FLOUR product of INDIA, it is already MUNG BEAN flour. So you can start with this. Got it on Amazon.