You've NEVER had a VEGAN EGG Like THIS (NOT TOFU)

Making Mung Bean Protein from SCRATCH to make the perfect Vegan Scrambled EGG!! This is by far the best vegan scramble that I have ever had/ ever made!
Process from / veggiesfrommars Thanks for making this happen!!! Give them a follow!!!
RECIPE
Protein mixture
200 grams Yellow split mung bean
200 grams of water
5 grams baking soda
1800 grams water
Egg flavoring
42 grams of algae oil or lightly flavored oil
¼ teaspoon onion powder
1/8th teaspoon turmeric
½ teaspoon black salt
1/8th teaspoon Sugar
¼ teaspoon xanthan gum
¼ teaspoon soy lecithin
1/8th teaspoon methycellulose
*Add water and mungbean into a high powered blender and blend into a smooth paste.
*Mix the 1800 grams water and 5 grams baking soda together then add to the blender
*Give the mixture a quick blend to mix, then add to the bowl of a stand mixer with a whisk attachment and set to 3 (medium) speed for 30 minutes.
*Pour whisked mixture through nut milk bag or 5 layers of cheese cloth a little at a time to filter out the starch.
*Put the strained mung bean liquid into a sauce pan over a very low heat and slowly bring the temperature up to 84ºf
*We need to lower the PH to 4.4. Slowly drizzle in 3 tablespoons of distilled white vinegar.
*You will see the proteins form at the top of the liquid when you add it.
*Let the liquid sit overnight
*As you see the protein sink to the bottom, slowly pour the water off the top. Continue doing this until you see most of the protein has settled and less water is sitting on top.
*You should be left with about 250-300grams of protein
*Mix all your egg flavorings and binders together and give a quick mix
*Then add your protein mixture with your flavoring and mix together.
*Now you can cook like just egg!
*You will have a nice soft egg scramble
/ saucestache - JOIN the SauceSquad
www.Saucestach... - to print recipes and merchandise!!!
Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[@woodlandfairy5270]

This video sponsored by: Just Egg - Go ahead, just try and make it yourself. Then come crawling back to us for $8 a bottle.

[@nebraskafrankcourtny]

I've never bought Just Egg because of the price! NOW I'm gonna get it!!!

[@pkawesome6230]

BAHAHAHAHAHA right!?!?!

[@adecentdelinquent8986]

I think 8$ is cheap tho

[@pkawesome6230]

I used to eat a dozen eggs and 2 gallons of milk a week. I can't afford to do that with egg and milk substitutes #makegallonalmondmilkjugs XD

[@DK-qj7cr]

Woodland Fairy :Publix sells it for $5.00 and change and I have bought it from Whole Foods for 4.99🤷🏻‍♀️

[@janicerigsbee4129]

You are the mad scientist of the food world.

[@mirandamom1346]

Janice Rigsbee I’m wondering if when Mark was in high school, if someone told him that one day he’d make his living in food science, would Mark have believed it?

[@SauceStache]

HAHAHA

[@melissaunderdue1993]

Yesssssss!!!!!!!

[@antagonist8629]

*a

[@jonothandoeser]

Haha, he even has the evil laugh!! 8:07

[@cwilliams2260]

Being vegan turns one into a scientist. I have a new appreciation now for just egg. It now feels worth the $7.

[@nebraskafrankcourtny]

YEH!! This is the best commercial for Just Egg ever! Now I'm willing to pay for it!!!

[@lottatroublemaker6130]

Wish we could get it for $7 here, it’s more than twice that... 😥

[@cwilliams2260]

@@lottatroublemaker6130 Wow! $7 was already pushing it for me.

[@cwilliams2260]

@@nebraskafrankcourtny I actually like it better than eggs. And thats a real problem with this price tag. 😬

[@lottatroublemaker6130]

C Wms - I know, it is a lot too, unless you have a high income and it doesn’t really matter, I guess... ☺️

[@MCCheddars53]

You low-key could go into food science man- they make some big bucks in the biotech industry 👀

[@SauceStache]

hahah thanks!! Im getting there!

[@Iampatrix]

But the thing he made already exists...he just did it at home. An impressive home experiment no doubt, but he didn't invent this.

[@IceJT15]

@@Iampatrix That's the first step towards becoming able to iterate yourself. It's not like the current food scientists were born innately with the knowledge. You experiment and become familiar with the principles which allows yourself to iterate on and experiment in meaningful ways, ie: become a scientist.

[@Iampatrix]

@@IceJT15 this recipe costs so much more than 2 eggs, like ridiculously more and takes almost a day to prepare. It's not a realistic food source, no one should spend so much money and time on what amounts to 2 eggs that don't taste as good as actual eggs. It's an experiment, which is cool, but it's only viable if it can be mass produced for a good price. He's doing something cool from home, factories with the ability to do it already exist. This video isn't going to change anything, no one is going to do this because it makes no sense to. Be realistic.

[@IceJT15]

@@Iampatrix I have a feeling you're missing a few cogs and gears since none of what you said relates at all to what I said.

[@allisontrine570]

Very cool idea! But probably about 10-steps more than I'm willing to do for some eggs... 😅

[@SauceStache]

hahahaha!! This is easier than baking a cake! hahah You can do it

[@indef2def]

@@SauceStache Honestly, I'm pretty sure I could if I had the equipment (or the kitchen space for it!) But you're comparing it to a tofu scramble, just about the easiest thing in the cooking universe. ;)

[@marianomontiel]

@@indef2def That taking into account the fact that you dont have to make your own tofu. If you had to, making tofu would take you far more time!

[@sonja4164]

@@marianomontiel true that

[@jayyyzeee6409]

Make a bigger batch for about the same amount of effort.

[@indef2def]

LOL, ditch peeling open the tofu package, pressing it a little, and crumbling it into your oil. Earn a degree in chemistry and carry out a dozen procedures that require expensive equipment and take all day. :D Always fun to watch, though.

[@SauceStache]

hahahaha... I mean I don't have a degree in chemistry... and this is easier than baking a cake honestly. Also what expensive equipment did I use besides a kitchenaid, which you don't even need... you can stir it with a spoon and a Blender, which most people already have! hahahah I know this was in good fun so thanks!

[@scottmichaelharris]

That is not a cheap blender:P

[@brucetidwell7715]

@@scottmichaelharris Any stand mixer would work. There are much cheaper brands on the market.

[@scottmichaelharris]

Bruce Tidwell yes but those blend tech blenders are very expensive.

[@kandeeli8238]

@@SauceStache definitely not easier than making a cake hahaha but wow i really appreciated this video it was awesome

[@DrLisaZ-qy1yo]

Love this! I have a PhD in Food Science and actually work in the plant based space. I'm super impressed with how inventive you are! Thanks for the enthusiasm and creativity.

[@frankchen4229]

You got LinkedIn?

[@l-schm]

Everybody is at home bored as hell, while our guy Sauce aka. The Stache is creating LIT content for us to be unbored. Thank you man!

[@SauceStache]

Boom thanks man!!

[@melissaunderdue1993]

@@SauceStache Yes!!! Büüm 💫✨🌟✨💫indeed! I just saw your Mung Bean egg video and it looked PERFECT!!! I have a suggestion and a bold request. Suggestion: try Indian black salt to get that sulphur eggy smell and egg taste. And Bold Request: I would like to send you a gift. I need your email address and phone number to send it to you. It's called a Büümerang. It is your own free personal code (that you make) to use whenever, however, forever to my travel search engine that gives you tremendous savings when you make reservations. This is my email: [e-mail] Looking forward to hearing from you. Also, loved your video on the Lobster mushroom🍄. BÜÜM 💫✨🌟✨💫

[@AE-yt4lx]

That is why veganism was invented.

[@shortgirl65]

I've never tried JUST egg because I thought it was too expensive. But seeing you take 2 days to make scrambled eggs makes me think it's a bargain.

[@ceejay331]

lol

[@slporter]

You can buy the isolate online which does save a lot of time :)

[@neutronpcxt372]

Oh, this has got to be your best video yet. You made actual protein isolate at home, which is stupid impressive.

[@frankchen4229]

that's actually awesome, because you essentially can make pea protein isolate, rice protein isolate, or any protein isolate right at home

[@songlyon7795]

I would not feed that to any living thing.

[@neutronpcxt372]

@@songlyon7795 I mean, really? It's just a protein isolate, kind of like whey protein actually.

[@liilykh4n]

song lyon that’s essentially what you’re drinking when you buy protein powder

[@el-bov8034]

That moment when you realised you wanted another...

[@SauceStache]

hahahah You can make about 4 scrambles from this!! I actually made a few batches after because it was so good!

[@el-bov8034]

@@SauceStache Yeah! that's the only way it'd be worthwhile. Have you experimented with fridge storage times? Freezing, perhaps? Thanks :)

[@carolagrunenberg5751]

🤣👍🏼

[@EliMae]

F C I’ve only seen Just Egg at stores similar to Whole Foods, The Fresh Market, Sprouts, and Harris Teeter. The tend to be a bit more pricey but they carry products that other stores don’t.

[@jennamakesbugs]

@F C Publix has it. It's over with the real eggs not with the other vegan products.

[@RicG.]

In order to spend that much time, and go through all of those steps - that would have to taste WAY BETTER than anything I've ever eaten in my entire life. LOL

[@SauceStache]

I've already made a few batches and most of the time making this involves walking away from it hahah this isn't any harder than making pancakes, except the mixture needs to sit overnight.

[@Emily-ce7hd]

The process reminds me a bit of bread making. No individual step is that hard, there's just a lot of waiting between the steps.

[@Iampatrix]

@@SauceStache dude this costs way more than pancakes.

[@anns1921]

Me too!!! That was way way too much work for me. lol

[@blahuhm6782]

It's not a lot of work compared to what restaurants do now. I'd love to see more vegan restaurants do this because the good ones that make their own stuff like this are just 100x better than the store bought vegan crap which probably do more harm than good for folks trying to be vegan (although books like Veganonomics cookbook is a good example of easy to make vegan recipes that don't try to recreate animal products)

[@emmasgoodies]

Sauce Stache Just egg!🙌 Honestly Mark your videos are AMAZING!

[@SauceStache]

Awww You're the absolute BEST Emma!!! Thank you so much!

[@prodigalflower1178]

ᕼI ᗴᗰᗰᗩ😲❤️🥰 Yᗴᔕ TᕼᗴY ᗩᖇᗴ, ᗩᑎᗪ I ᕼᗩᐯᗴ TO ᔕᗩY ᔕO ᗩᖇᗴ YOᑌ🙏❤️🙏

[@nunyadambidniss]

Mmmm God I Love REAL Eggs ^_^ The Yolk, The White MMMMMM ^_^ Mmmmm, YUMMM ^_^

[@francescosalvadori434]

Hi Mark you should try to recreate the vegan sashimi from vegan seastar!!

[@SauceStache]

Great idea! I'll look into it!! Sushi fish is coming soon!

[@scottmichaelharris]

I like the look of the tomato “tuna”. Tomato’s can be great tasting.

[@margarett_b]

Seeing the notification made me finish my Uni work 10000x faster, just so I could watch the video without any background guilt ;P I am always SO excited to see your incredible creations that they have become the highlight of my day!

[@logan2113]

First time I made this I didn’t get enough starch and carbs out so it tasted good but the texture was totally off. I have methyl cellulose on the way and triple strained it through the cheese cloth and it’s coming together much better!

[@rainbowwhite3779]

Your channel should be called "Insane Vegan Science " ! You absolutely mad...! I love it!!

[@nirbana2184]

This is by far the best you have created. Thank you so much for sharing this with the world.

[@alainapotaduh]

You always amaze me with what you come up with! Good job!

[@SauceStache]

Thank you so much!!!

[@nicolassalazar457]

PLEASE DO A COLAB WITH AVANT GARDE VEGAN !

[@willn8664]

I don't thinl the world is ready for that yet.

[@Xcessoriesspecialist]

Yesssss

[@gladonnet]

I can't believe it that our humble mung daal has found it's way around the world and helping people replace eggs. I can't believe it. Since we were kids out mom used to prepare this dal and we always trued to skip eating it because of the bland taste but... amazingly 😅😅. And we have been eating mungdal savory pancakes for like ages. Didn't know i was eating what was to be called a vegan egg in future. I am not a south east asian, from where the mung dal packet comes from in this video. I am an Indian. Proud of our ansceestors that they knew everything without the fancy gadgets

[@SaltationIgnite]

Word!! Sri Lankan here. I was thinking the same thing! Just Egg is tricked out dhal?! Incredible!! I have a giant bag of it here for making kitchari. I LOVE Just Egg but it’s so expensive. I was buying cases of it at Costco when they had it but then they stopped carrying it ☹️. But that’s ok, now I’m gonna try putting my kitchari supplies to other uses like this!

[@jennifervo2960]

Wow...very impressive, but a lot of works, love it

[@margarett_b]

Also, a suggestion: have you thought of making some perfectly creamy, non-separating, non-grainy plant based milks? It seems like the companies such as Oatly or Alpro are using some magical ingredients to make their beverages so much better than the homemade stuff (which is tasty, but you know...). I know you have done a video on these, but we need your knowledge and experience to come up with a real 11/10 homemade plant-based milk ;D

[@CJBruce]

Hey! You know the soya lecithin he uses in this video? (you can also get sunflower lecithin if you don't do soya!) Add a bit of that to your homemade plant milk. It helps it to not separate (same reason he uses it in this video!) Creaminess is just about ratio of water to ingredients :) Good luck!

[@margarett_b]

@@CJBruce That's something I thought about but haven't seen the ratios anywhere, so haven't tried it :D But maybe it's time I just started experimenting! Thanks a lot!

[@TheOnlyHalfline]

thing that gets me is the beany flavor in homemade soymilk.

[@AuntieRachelsChaoticKitchen]

@@CJBruce I've got lecithin in the cupboard, thanks for this! I read that using Flavahans jumbo Irish oats helps get the Oatly Barista mouthfeel and taste (it did a bit) but I'll try this next time, see if I can take it up a level

[@lukehenly]

@@AuntieRachelsChaoticKitchen Hm, I bet some blend of oat and soy would be delightful.

[@chapman1569]

Your videos are a good ressource for those who want to know more about vegan food. They are very well done and entertaining. Thank you

[@guilhermesenji7910]

Let's just take a moment to appreciate all the time and effort it's put into these recipes. You're awesome!

[@lindapyon8512]

Such a complex science recipe which makes it so interesting. I will say tho, I do not want to replicate just egg THIS much. 😉

[@kindregardskatie]

Dunno why I watch this knowing full well I will never be bothered to make it lol

[@CelebrateYourCatcom]

Omg!!! Soooo excited to try this!!! Thank you for all your hard work!! Love your videos!!!

[@izthatnikki0809]

I am "obsessed" with your methods of cooking!

[@SauceStache]

hahah Thank you!!! Let me know if you try anything!!!

[@truejavario]

me too!

[@michaelgiffin2621]

Where were you when I needed you in High School. Brilliant.

[@fredkennedy8435]

Ya, looks like a lot of work, but the result looked amazing. Would love to try it.

[@SauceStache]

Its a lot of steps, but not a lot of work!! Its pretty easy!

[@narendrashirodkar6968]

hey did you try this at home if yes how was it

[@swayslay2070]

Dude that’s awesome but I don’t have the time honestly or the patience but I’m happy it was a success for you 😬

[@AdemVessell]

How amazing! I've been researching how to extract protein from Peas for a while but gave up thinking I really needed lab equipment! Everything I read (science papers) discouraged me from trying at home lol. DUDE thanks you and to big thanks to Veggies From Mars!! Going to be trying this 100%

[@mohanty6741]

What was the result?

[@AdemVessell]

@@mohanty6741 it failed.

[@oblivionslight1346]

Been vegan for over two years now and this channel has given me a bunch of new ideas for cooking. Thanks.

[@EliMae]

Add the black salt after cooking for a better “egg” flavor. From what I have learned, heating black salt cooks off most of the sulfur egg flavor.

[@EliMae]

I usually just sprinkle a bit on top of my finished meal

[@EliMae]

Also, this is absolutely fantastic. The way you are able to reverse engineer foods blows my mind! Congratulations on all the hard work you do, you’re making huge strides in the vegan cuisine world.

[@EliMae]

Let’s get some more shots of Walker at the end of the videos. He’s a cute little pup.

[@margarett_b]

I am beyond impressed. Each time I think you have exhausted the improvements for a food item, you come up with something even more incredible :D Thank you for creating such entertaining but and inspiring content! Anyways, sending you loads of love! Stay safe and continue on putting up amazing videos for us!

[@miaowzerz]

I’m no vegan but I really love ur vids

[@CassTyson]

This might be your simplest, quickest, easiest recipe yet! Thanks so much for all your hard work! 😂

[@erichlf]

I see a lot of comments that essentially boil down to, science scares me. How is this different than putting a cake together?

[@frankchen4229]

it isn't people are lazy and lack creativity

[@planthungry]

a cake doesn't take half a day and a bunch of crazy ingredients and processes. LOL

[@keithhanley7796]

@@planthungry that depends on the recipe!😁

[@okimawilcox1550]

Shelly Smith thank you! It’s interesting, but nothing close to practical if you don’t have time or a family to feed. Imagine taking all of that time and accidentally burning it.

[@lexi10ac]

It doesn't take 24 hrs 🥴

[@truejavario]

Seriously this guy is awesome! Thank you so much for bringing fresh great content each and every time.

[@PaperTerrace]

My family and I just fell in love with just egg and I keep wondering how much were gonna spend in a month. Although Way better than real eggs - but I’m excited to see this video! Just gotta get all the ingredients and a scale. Very cool!

[@googlorsnooglor8757]

Man’s gonna have teeth sharper than a shark after eating off his fork like that 🤣🤣🤣 ahahah I’m just teasing but this vid was sooo cool you’re like a culinary mad scientist 👨‍🔬 every time the recipe goes right I love how excited you get like, “ITS ALIIIIIVVEEE” 😭

[@questconcrete]

I made something similar. But I just used eggs.

[@nijinokanata111]

Thank you! Goodbye tofu scramble 👋🏾 you are making strides in vegan cuisine! You rock 🌱

[@scerb100]

This is so cool! I have always been interested In protein extractions in a “natural way” I guess. Can you try to recreate Pumfu? (Pumpkin seed tofu) And can you try making Lupin tofu? I was seeing it all over in Germany and Netherlands, it seems that because it’s a cousin to soy that it’s a fairly replicable tofu (unlike chickpea or hempseed). But trying to find people who make it is crazy hard! There’s scant evidence online, an odd KZbin video, a study you can google, a German company that once made it and sold it and a person in England that did it but wouldn’t tell me his process... 🙄 Love your food science approach to veganizing things

[@sandradee8093-c4g]

🤣I just can't hold back any longer. Your dog 🐕 is so cute, he/she appears to be camera 📷 shy or maybe he/she is trying to steal the show with his charm🤭 Whatever 🥰

[@SauceStache]

He is the cutest hahah thank you!!! He is a little camera shy, when he was younger he was all about getting on camera, but now he just chills on the couch across from the kitchen and watches me film haha

[@majornija]

The Walter White off egg substitutes

[@SauceStache]

Its just the best stuff hahahah

[@majornija]

Im going to have to clear a whole weekend to attempt this

[@agneskoury2568]

These videos are incredible! As soon as quarantine is over I'm trying this. It seems time consuming but not too difficult. Thank you!

[@narendrashirodkar6968]

hey did you try this at home if yes how was it

[@mirkoyonathanciotta8696]

the thing in the bag is called Okara, very high in protein too. You can use for baking your bread, gives a lot of moisture or you can make easy un meatballs!

[@mirkoyonathanciotta8696]

E.T. Phone Home not really. You can use it as it is for un meatballs. But only in the oven. Because it crumbles so not useful as egg replacer. But in cakes for example gives a lot of moisture too as egg use to do.

[@BeleforteOwyn]

You can also incorporate it in Seitan (at around a 4:1 Okara to Gluten ratio)

[@LayZeeDawg]

Another great video Stache. I foresee a centrifuge, fractional distillation tower and food grade inductor tank in your kitchen sometime in the near future.

[@tulutututu5613]

I never knew i took eggs for granted until i see this whole process of "recreating" one.😂

[@SauceStache]

HAhahah

[@SkySweetie]

I know right! When I think of it too, there's no easy way to have an egg for a chicken either. Tooons of eating and some pain to birth the egg.

[@LayZeeDawg]

OK Mark, I've been binge watching your videos for the past week. Your a mad scientist, a cross between Gordon Ramsey and Bill Nye.

[@anewman1976]

This is way too much effort for foe scrabble egg!🤣

[@SauceStache]

Its actually really easy!!

[@christophermorin9036]

How to make scrambled eggs, in 8 hours lol.

[@anewman1976]

@@christophermorin9036 🤣🤣 Don't forget about the overnight bit in the fridge!

[@christophermorin9036]

@@anewman1976 How to make scrambled eggs, in 18 hours!

[@presidentiallsuite]

Same thing the Modified Chicken Said....😂🤣😂🤣

[@jayyyzeee6409]

You've done it again! Best vegan cooking channel ever!!

[@mrgabos]

this channel is slowly becoming more of a molecular cooking channel and I love it

[@rainydaze9318]

This was fascinating to watch! But I also know that I will never do this. WAY too many steps! But that was fun! I'll just stick to buying the just egg. I appreciate all the time it took to do this video and make this so thank you

[@JTMusicbox]

I love all your vegan egg videos as much as your vegan “meats!” Keep up the great work! Your content is excellent!

[@SauceStache]

Thank you SO MUCH!! I always love seeing your comments! Means a Lot

[@JTMusicbox]

Happy to help. I also checked your website and tried to send a message and was looking to donate to your channel but got a weird error to my email. I’ll figure it out eventually.

[@PlentyofPerni]

Looks good to me and you 🍡🍡🍡🍡🍳🍳🍳🍳🥚🥚🥚🥚🧈🧈🧈🧈🥨🥖🥞🧇🥓🥓🥓🥩🍳🍳🍳🥚🧀🥨I’m vegan 🌱

[@rosebuddear1]

I'm for sure not going to do all this, but it was fun watching you!

[@narendrashirodkar6968]

hey did you try this at home if yes how was it

[@buscadordeososmex]

I honestly don't have the time to make prepare this wonderful recipe, BUT, I'd pay for a container of it if I find it in the supermarket, like now!

[@MarcosIx]

That’s pretty dope!!! You should work for companies or make your own company selling vegan products 👌🏼

[@SauceStache]

HAHAH maybe one day, but then I wouldnt be able to make videos too!

[@letsdomath1750]

@@SauceStache You can film videos to promote your products. Kill two birds with one stone.

[@MarcosIx]

Let'sDoMath my exact thought, make the products and make a video on how it’s made👌🏼

[@RoxanneGutierrez010]

@@letsdomath1750yeah! Similar to what Shane did with Star cosmetics.

[@instanturbannews]

Dude, you are working on becoming a legend if you haven't know!

[@albacaballero2263]

Awesome ☺️ if you freeze the mixture, will it affect the texture? Thanks for the recipe!

[@SauceStache]

I haven't tested freezing this. But I have frozen Just egg and I believe we have accomplished something very similar here. I feel like this is freezable.

[@HidakaSatsuki]

I bought mung bean protein isolate and blending a teaspoon of that with a block of silken tofu works pretty well for an omelette with one experiment so far, if you don’t care about soy

[@marieann5887]

And I thought carrot lox was a lot of effort 😨

[@mamasolilytarotbeyond8248]

this is to much work, yet love it

[@cbdislife2514]

looks very much like chickpea egg. props for effort. but who's gonna spend all that time. i'll stick with my fried tofu egg square and a gardein sausage pattie on a roll. LOL

[@SauceStache]

Simular, except there isn't any of the starches and fibers you get with the chickpea egg... this is indistinguishable from a real egg. I've actually made few batches already, really not much more effort than baking bread or making pancakes from scratch, ITs pretty simple.

[@crazymusicman13]

@@SauceStache I want to make this, but maybe 4x the quantity. How should I store it?

[@53Aubergine]

Try A bit of hing rather than onion powder, it meshes with the black salt well an as an added benefit creates a Krishna friendly egg sub.

[@sskpsp]

That protein extraction sounds interesting. So some proteins like soy require just an acid curdling, but mung bean requires a base then an acid...Are there other plant proteins that become available with the extra addition of the base?

[@SauceStache]

Idk but I’ll tell you I’m going to be testing it out

[@tusharchoraria]

@@SauceStache how were the tests ?

[@K1ANOOP]

This is an excellent video, Mark!💯

[@christophermorin9036]

Dang, half hour late....good afternoon Mr. Stache. And hello Walter.

[@SauceStache]

!!! You still made it early!! I just moved my days and times around a bit!

[@ianmatthews4238]

What's special about the mung bean protein? Could you use other protein isolates, like soy, and with the binders and stuff achieve a similar result?

[@funilab]

hero

[@logan2113]

i’m on my third attempt for this! I finally have methylcellulose so I think that will improve the texture a lot. I’ve been playing around with different binders and trying out some leaveners but I guess there’s a reason just a doesn’t have tapioca starch LOL it was an interesting texture that I could not stomach although the flavour was just fine. Excited to see were methylcellulose takes me!

[@princezzlily7700]

How did it taste with the methyl cellulose?

[@logan2113]

@@princezzlily7700 same taste! Better texture, less gummy.

[@JustJuju]

This video is very helpful to know. I have a bottle of just egg in my fridge. Can’t wait to try this in my kitchen!

[@SauceStache]

Awesome!! I cant wait for you to try either!!

[@planthungry]

well.. this makes me not mind paying for Just Egg now. LOL

[@meismeems1]

How did you know I needed an egg recipe? I made a mung bean flour/sunflower seed scramble and it's not bad but not really like eggs. So if I have mung bean flour can I do this same sequence of steps?

[@SauceStache]

You should be able to accomplish something very similar!! Check the protein level on the nutrition label of your mung bean flower. As long as there is a good amount of protein you should be able to extract it!

[@meismeems1]

What would a good amount look like?

[@mwoods1052]

I know this video is a couple years old. I am making this now. My oven is way too hot on the lowest setting and the mixture started to cook. So I took it out. Since you’re adding water back in with all the seasonings anyway, why even bother with the dehydrating? Now it’s lumpy but I will move forward and see what I get. Love your videos

[@lucianoflores197]

Pro tip guys: you don't really need to watch the video before giving like. I'm pretty sure it will be awesome

[@SauceStache]

I like that

[@summerjoy1352]

This looks like an intriguing process, I look forward to trying it.

[@lordrefrigeratorintercoole288]

Science food is best food. Im not vegan only for the animals, earth or health but for the awesome tech and the supreme taste. You can make a meat burger only so good, with science you can make something on another level.

[@DouglasMcLaurin]

Maaan... I was drooling!

[@infojaviernova]

Dos cosas así muy cortas... Jamás usaré goma Xantana, y ... hablas tan excesivamente rápido, que cuesta seguirte, si como yo que soy español, entiendo el inglés con cierta dificultad. Imagina tener que poner el vídeo a .75% de velocidad, porque si activo subtítulos, me es imposible siquiera leerlos. De verdad, haces vídeos muy interesantes, me gusta eso, pero tu velocidad, si lo haces porque el vídeo no sea muy largo, hacerlo hablando rápido, no ayuda. Corta la parte que no es 100% necesaria, y ahorras tiempo, y luego, habla más tranquilo. Bueno, no te lo tomes a mal. Es una crítica constructiva. Si fuera con mala intención, me resultaría más fácil no ver tus vídeos. Saludos desde España :) Two very short things like that ... I will never use Xantana rubber, and ... you speak so excessively quickly that it is difficult to follow you, if I am Spanish, entering English with some difficulty. Imagine having to put the video at .75% speed, because if I activate subtitles, it is impossible to even read them. Really, you make very interesting videos, I like that, but your speed, if you do it because the video is not very long, talk fast, it doesn't help. Cut the part that is not 100% necessary, and save time, and then speak more calmly. Well, don't take it wrong. It is constructive criticism. If it was malicious, it would be easier not to watch your videos. Greetings from Spain :)

[@kalakumar8513]

Awesome! How cool is that? Thanks for the super fun, and informative video!

[@ralucatango]

That’s amazing, I love it! 👏👏

[@nellyd9280]

AMAZING.AMAZING.AMAZING

[@iis.1989]

Veganism + Science = Friends Thank you for one more amazing vegan video!

[@loveandjoy810]

Thank you for this video. You just made Just Egg just really worth $7🙊😂😂

[@shinobirealm1289]

Definitely going to be trying this 👀👀👀

[@daniellebiedenharn8622]

@saucestache Hey there!! You have so many great series on your channel, egg, steak, bacun, etc, but what about making homemade vegan sausages? I tried making breakfast sausage patty's with TVP and I thought "Sauce Stache would have made this way better!" 🤣 Just an idea!!

[@Reallifecleanliving]

This is cool and all but... is it just me? Ain't nobody got time for that. That is so much work for one meal. (Not that my opinion matters, just my thoughts about it)

[@lisaroese]

Brilliant!

[@rickhodges1731]

Very interesting! You are a true adventurer! I am to lazy to mess with all the mixing and blending etc. I love Just Egg and Just Egg Folded. They are on 3.0 version of Just Egg. Better texture, even more egg like, improved taste and they have reduced it's price. Wal-Mart sells it for $3.94 each plus Just has dollar off coupons on their website so that made it $2.94 each!! You are like the "Mad Scientist " of plant based egg substitutes.👍 Think I'm sticking with the Just Egg products. My omelets are awesome and everyone I've served them to loves them. The latest version is terrific and way more affordable. 😀 Love your enthusiasm for sure. Keep up the great experiments. Fun to watch.

[@moobyworldmine]

What did you have for breakfast? A mung bean scramble. What time did you eat? 9AM What time did you get up to make it? Yesterday 😏😏🤷‍♀️🤷‍♀️ LOL JK love this

[@tctc8578]

Saturday morning scrambled eggs........start preparing Friday morning

[@SherlockHolmes-oz8li]

Please put your dog into more videos. I've been binging your content for videos for hours now and I've not seen him before. Is a good boy... not sure why this was the first time I've seen him :-( I'm mostly kidding! But I am checking your social medias for dog photos, haha

[@OursonAaron302]

This is an absolute lot....but you know what you're doing. This seems hard...I didnt start my vegan journey yet. But....Im optimistic...good job whew

[@PaulineMitchell]

Nice job...I am so impressed! I will buy from you instead 😊

[@kehrigan]

Alright - following up my previous comment. I've made this recipe 3 different times now and it never comes out like just egg. It's way too gelatinous to be edible and I think the problem is that there's no real way to be exact about the water content. I've tried doubling and tripling the emulsifiers and thickeners, and I just don't see this recipe being a viable option. If you're in the mood to try a just-egg mung bean scramble recipe at home, I'd highly recommend trying out some of the simpler variants that just used pre-soaked mung beans and a high powered blender like the recipe cheap lazy vegan has. I'm going to try and combine the two techniques so that I can be more precise with the water content while also adding more of the airy + gel texture that a nice scrambled egg provides by using the emulsifiers and thickeners mentioned in this recipe with the pre-soaked mung beans and deliberate liquid additions of other recipes. I know it's 3 years later and no one will read this comment, but I just wanted to add this in case someone else is doing their research and trying to recreate this at home.

[@Wildgrovehomestead]

LOL, giving up eggs has been absolutely NO sacrifice. Replicating something that is bad for you with other stuff that is bad for you makes no sense, but the science is AWESOME