Mung Bean Egg |chef julia| wholefoodplantbased| breakfastsandwich| delicious 

Nice recipe. I skipped the 24hr soak and just boiled then beans. Also used homemade hemp milk rather than cashew milk. Flavor was absolutely perfect.

Another great recipe from India...the original plant based society.

Have no fear, this recipe is amazing!!! Better than JUST egg! I am so blown away how good this is. I soaked the yellow dal during the day then blended the mixture last night. I poured it into a mason jar and put it into the fridge. This morning I gave it a good stir then cooked it exactly like Chef Julia recommended. Eggz for breakfast with no hassle! Thank you so much Julia. I'm so appreciate you. Patsy in San Antonio

I bought mung beans in bulk and they’re green not yellow. I bought them anyway and soaked them right away, put them in the fridge, and I haven’t gotten around to making this until now, two months later! I used to soy milk because I had forgotten that I was supposed to make cashew milk in advance, and the only other changes is that I didn’t have tamari on hand, so I used an eighth of a teaspoon of coconut aminos. I really like this recipe!! Mine came out a little more like a pancake, with a green tinge, and browned a little a pancake, but I don’t mind. I really like the flavour and can use this exactly like the folded just egg product that I buy. Thanks for the recipe!! Once I use up the green I’ll look for the split yellow mung beans and try again :) My 9 yr old likes these as well :)

WOW, you even make your own cashew milk? I'm fascinated that you went all in, to perfect the recipe, before sharing it. THANK YOU.

Other people sprinkle a tiny bit of kala namak(black salt) on it just before they eat it to add more real egg flavour. Great video. Thank you.

Got my Split Mung Beans soaking for tomorrow. Thank you for posting. That big old Cardinal visiting your bird feeder at 12:16 was a nice treat 🙂

Hi Chef Julia I just reheated some frozen "egg" in a dry frying pan for lunch. Worked a treat! First time in 19 months I had an "egg" sandwich - really a game changer recipe. Thank you so much.

Nice option instead of Just Egg which has added ingredients like Transglutaminase which is not good for those with celiac concerns. Thank you so much for working on this recipe. 😃

I really like this recipe thank you, and I adore your kitchen...the sink and picture window ❤❤❤

This is the best recipe for Mung Bean Eggs thus far. I am so grateful you shared. ❤

Hi chef Julia, I tried this diy egg and was pleased with the flavor that you have created here. I refrigerated them and filled them the next day using the microwave to heat them up. This is the best diy egg I have tried to date. Thanks so much for your work on this recipe.

1 t baking powder. Add to ingredient list and add the same time as everything else? YOU ARE AMAZING! THANK YOU FOR GIVING YOUR HEART AND TALENT TO US ALL!

This is the BEST mung bean egg recipe!! I’ve tried a few and they were okay but this tastes just like “Just Egg”. Thank you!!

OMGosh ! ❤ is in the air ! I buy Just Egg products and you are right you can’t get rid of that taste you mentioned and the price ! So, this will be my next experiment with your recipe and thank you so much for sharing with us !

I finally ordered the beans and I washed them and put them on to soak this evening - so tomorrow evening I shall be making my first omelet - going to add onions and peppers for sure! Thank you for creating this recipe!

I needed to update my comments. Two things-These are fabulous!! Definitely will make often! Secondly, cashew cream is amazing! I can see it used in many different ways! Perfect recipe, thank you!! I made mung dal “eggs” a couple of years before, and they were awful!! Cant wait to try your version.

This is the best Just Egg substitute I've tried! I've even used it to make a frittata! Thank you so much!

Thanks. The texture of these pancakes is great! Will try your flavor combo. We make something similar for Moo Shoo pancakes with whole green mung, garlic, ginger, salt and pepper in the blender, then instead of leavening, we add finely minced red onion to the batter, and spread the batter in the pan with circular motion for inside to out with the bottom of the cup/ladle. The minced onion insures an even thickness of batter.

Just made these today. Wow...I thought it was going to be hard but it wasn't and the taste is spot on! Thanks for the recipe....I will definitely be making more. I got 9 out of my batter.

Thank you very much Julia. I just made this and it is incredibly delicious. I added a little cheese and some tomatoes. The best thing is that it doesn't have all the cholesterol normally found in eggs. And this type of recipe has been used in India years.

All i can say is wow! Tastier, so easy to make and so much more economical! Thank you so much for sharing 🙏🏽

Finally got the proper mung bean and boi ol boi is this delish. Thank you for sharing❤❤😊

This is PERFECTION. Having some on a bagel right now, and it's heavenly. Texture is perfect, flavour is excellent on its own, but I can picture it being fantastic as an omelette or even a scramble. Thank you so much.

Tried your recipe. It's the best one I have tasted. Love love it. Thank you

You never disappoint, and you always enlighten! Thank you.

Greetings. Thank you so much for recreating this with no additives!!!! You seem so conscientious and concerned about every aspect, which is so valuable and rare. Because of your level of attention and care i have to assume your non-stick pan is of the highest quality and non-toxic. Can you share anything about it, especially since you were using a metal spatula--i'm assuming you obtained a very specific type of cookware. Looking very forward to trying this... i can just tell i will love it. And yes, Moong dal has a very specific flavour, that i love, but am glad you found a way to work with for this specific dish which wouldn't really benefit from that flavour dominating. All the best, please keep sharing your gifts.

I’ve tried a couple versions of this and it’s never turned out quite right. I’m definitely going to try yours next! You made it exactly how I want it to turn out. More omelette like and less like a pancake

You get Mung( Moong dal flour). It’s easier to use. No soaking grinding. Use black salt( Kala namak) for an egg flavour And please add a pinch of turmeric

Thank you for sharing this recipe and for taking the time to share it with us. You and your efforts are greatly appreciated and valued by many of us!! 🙂

Watching this from Paris……very good

Chef Julia, Love your use of the cashew milk, cream. I’ve tried other diy Just egg recipes and not been pleased. This sounds amazing. Can’t wait to try it out. Thank you.

Second time I have seen mung beans prepared and first was by Broccoli Mom, Aimee and she made wraps with them. I was so inspired by the ease I ordered some and now just came across Julia’s recipe here for faux eggs made from them and since I have all ingredients now will make the cashew cream and blend up. Thank you, Julia- I often wondered what just egg was when I use to eat there mayo and when you listed ingredients said no way.

These look great!

Straight simple awning over the doors and garage window in a color close to the house color so it blends in. 😊 Your new backyard is so welcoming!

Looks delicious, will definitely give it a try

Thanks for sharing! Your recipe 😊✨ looks amazing! I can't wait to try this recipe for my husband & son. We do buy the just egg, and it is expensive. I wanted to find a recipe to learn how to make this! So happy to find your video. I will add vegan cheese & spinach & tomato for a nice omlette. Much love from Toronto Canada 🇨🇦 ❤🌟

Thanks for the recipe, it’s the best “just egg” replacement recipe of all the others I’ve tried. Just not an exact dupe, but delicious nonetheless. Thanks again!

just found you through my local vegan group, thank you! Also I love your cardinal visitor, we get them here but boy he/she was healthy! 🐦

Can't wait to try this!

I love this recipe and I finally achieved success.

fantastic recipe!

Hi Chef Julia, checking in from Dublin! These are incredible! Living in Ireland I don't have access to Just Egg, & I've tried other WFPB moong dahl egg batters, BUT this is the best ! My carnivore husband ate 3 (without a qualm), & really liked them. Regarding reheating- I tried the microwave which changed the texture...How did you reheat them?

Love the recipe although I added grape seed oil and 1tbsn nutritional yeast, for a cheesier flavor and feel

Thank you so much, for making this! ~ I enjoyed the concept, the taste & flexibility of JustEgg, yet like you, I’m not a fan of certain ingredients they’ve added. It’s also difficult to find, out in the country, of North Texas. So I’m grateful that you’ve come up with this recipe and excited to give it a go! ❤

Thank you. I look forward to making a batch.

I made this and it is amazing! Couldn’t get the liquid to thicken up for some reason so I lost heart but added a tiny bit more water with a couple (3?) T cornstarch. This is SO delicious - and unlike chicken egg, it’s very filling and satisfying! Can’t wait to bake up a batch in the oven with veggies like I was doing with Just Egg! Arranged my sauteed veggies in an oiled glass baking dish and poured the “egg” over the veggies and bake! Simply cut into squares , so easy for a large batch! Oh and my cast iron pan worked great - I oiled it only once, no sticking ! 🤷

Nice job of tweaking all the spices, you saved me alot of money trying to come up with my own recipe.

I made this for the first time last week and it is really good! It didn’t stick to my nonstick pan which is impressive because that’s been an issue for just egg and any other sub I’ve tried. When she says the beans have a distinct smell/taste I know what she means and it smelled like that in the blender so I was worried but once cooked it just tasted and smelled delicious. I saw another commenter mention moong flour and that sounded like a great option to me but I haven’t tried it yet. I’ve been looking for a recipe that doesn’t stick so I can try making a rolled omelette and this is promising.

Thank you! I bought just egg and my 4 year old loves to eat them and keeps asking for them now and I know they are super processed and I have tried to recreate them using chickpea flour but I've always failed. Trying this now .

Looks great- thanks! Once frozen, do you reheat like the Just Egg in the toaster or microwave?

Thank you Chef Julia. Definitely gonna try this.

Merci pour la vidéo.

I'm so glad there's Just Egg.. I was so interested in being vegan but I was really gonna miss making omlets.😊

That looks amazing, thank you

Thank you. I'm not vegan but me and my daughter have egg allergies. And just egg is either found in one store and almost nine dollars or out of stock in another store where it's around 5$. I need to find a cheaper way to make this. I've ordered my mung beans and they should be in tomorrow. Now I just need a better non stick pan. It's like magic watching yours come out perfect. Just egg sticks awful to our pans, so we normally make scramble with them. Could you do a VEGG substitute. It's a vegan runny yolk substitute. I can only order it online, and I love that it comes the closest to the taste and texture of a runny egg yolk.

These look awesome - definitely going to try. I'd avoid the PAM cooking spray on non-stick pans though as the lecithin in it apparently sticks to the coating and builds up over time to make them, well, sticky.. I'll probably just mist some cooking oil when I give these a shot.

Hallelujah. Thank you so much!❤

Oh wow :D that's just so cool :)! Thank you so much for sharing

WOWSA, at 12:10 or so in your video, a Red Robin comes flying onto your bird perch. How beautiful to see that!!! I have only seen Red Robins about 4 times in my life! Thank you for your recipe and thanks for the Red Robin surprise!!!! Wishing you and your family a happy and healthy Thanksgiving. Many thanks to you!

Thanks Julia; can't wait to make this.

I love this clean and healthy recipe and look forward to trying it. I wonder if anyone has tried scrambling the batter rather than making it into an omelette?

I would like o make a scramble with it by adding onions, pepper, etc. do you think that will work? Thanks for the work you put into this to make it taste good.

Thank you Chef Julia ~ You sure put a LOT of work into this recipe ~ Thank you for sharing your creation with us! 🌺 Debbie in WA Ü

I just tried this following the recipe exactly as presented. It was fantastic. The black salt really stunk to high heaven when I opened the blender, which had my wife running away. But after they were cooked, hardly noticeable and enhanced the flavor profile. Mine came out more like a very moist pancake and had less of an eggy "Just Egg" texture. Still very good, but I was hoping to achieve something closer in texture to the Just Egg. I did find the batter a bit too thick, so I thinned it down with a small amount of water and found that this did improve how it handled in the pan, but not so much eliminating the pancake-like texture. I'm wondering what might improve that -- remove or reduce the baking powder? I did not try them scrambled, but guessing that will be a very good result and more egg-like with the recipe as written. Also, I have the Hex Clad pans like you, but I know that they will stick with something like this. I have a super non-stick pan that I only use for things like this and even with that, it benefited from a light spray of avocado oil (for those who prefer not to use Pam, Whole Foods sells spray avocado that has nothing added).

Will tray, will let u know. From Maine.

Thank you!

Can you show how you use it after it is frozen? How do you thaw it and does the texture change? As cooked the flors are great.

What kind of pan do you use? I notice that you are able to use a metal spatula. Thank you for the recipe!

This is awesome. Thank you for sharing. How long will they last in the freezer?

Looks great! Do you think I could use this in a quiche?

Hello, I'm new to your channel. I have a bag of sprouted mung beans. Do you think I need to soak them for 24 hours or at all? Thanks for the video.

do you think it could work as an egg substitute in baking

Love your channel! By the way, your captions are very hard to read with the white background and yellow words.

Thank you Chef Julia! This looks great and I’m going to try it soon. Do you think the batter would make a good scrambled product like the Just Egg that comes in a bottle? I’ve been making a Moong Dal egg for myself as an omelette but my husband doesn’t care for the flavor as much as the bottled product. Yours looks like it could be closer to that without the oil.

Where do you get the little red containers from please?

it loosk beautiful. i wonder if you could spray a spatula a little or have two.. to go between to reduce the oil and not waste paper. x

As a shortcut, I use Joi cashew milk concentrate.

I've been making a version of this for awhile. I love having some on hand [& I've frozen it as well]. Today, just a few minutes ago, I was going to soak the mung beans & there were those darn little bugs in there. So I through it all out - which it was a new bag. In looking things up to see how to keep them out, I saw garlic was an option, to throw a few cloves in with the dry. Question I have - have you ever had that issue & what do you do about it? Thank you.

I've been making mung bean eggs for awhile and frequently fill them like an omelet or burrito with veggies. I would love to make a kind of quiche so I could have leftovers to heat up. Any idea if it would work to stir onions and spinach into the batter and bake it in a pie plate?

Just looked up transglutaminase. It’s meat “glue”, used in the food industry to glue pieces of red meat together, so they look like a roast and chunks of chicken meat to make it look like a big chicken patty for fast food sandwiches. it links up protein molecules, so they stick together. Mmmm, savory…..👁️👁️

No matter what I do, I simply can not get these to cook through enough to flip without burning the bottom side. I tried using different non-stick pans with cooking spray. I tried all levels of heat. I measured the amount for the pan. I even tried adding more liquid to make it thinner so it would cook faster. So far, I have gotten a scrambled mess or inedible burned pancakes. Any suggestions?

At what point can you add veggies for the veggie omelet? By far this is the best recipe. I just made mung bean knock off by the RU-vidr named sinnert nutrition. It was disgusting. The taste I think you're referring to is eating raw flour. It's so nasty. But I've got the mung beans and I'm going to have to try yours. Nice job

Just saw the answer below just add a little more water for a scramble. For those who have the same question Does your recipe scramble nicely?

I will definitely try your recipe but I will experiment with adding one more ingredient that will make it taste like real eggs: Kala Namak

These are split yellow mung beans, made from and dehulled the whole green mung bean?

These are called cheelas in Hindi. Your added ingredients, unlike those used in India except tumeric and pepper, would make a delicious omlette. Thanks for sharing.

Should be a good egg substitute for baking. Do you think! Do you no of a good butter flavor substitute?

This is like reading America’s Test Kitchen magazine, in that you tell us what worked, what didn’t, and why. Thank you for tying your hair back. It drives me nuts when people with long hair and/or beards, let it just dangle over the food. Your tray is a perfect example of mise en place. It looks like a lot of ingredients, but most people have 85% of the ingredients in their kitchens already. Dumb question: was it ok to use that metal spatula on the non-stick pan? Thank you for all your hard work.

We Indian call it Mung dal chila, healthy version for non egg eater

Instead of keeping it flat can you scramble it?

Can you use mung bean flour instead of the beans? I found mung bean flour near me.

I made mine last night but its now i will add the baking powder to lighten the moong batter. Have you made scrambled egg with this recipe?

Could you use this to make a vegan quiche or a savoury oat recipe? @12:12 what kind of bird was that at the feeder?!

We in India make these all the time for breakfast

A little oil wiped around is more environmentally friendly

With the Hexclad pans you need to condition them after every use with pan-wax to keep them non-stick

Does it work with yellow lentils?

This looks incredible, do I need to precook the mung daal before then frying it with the mixture? I'm worried about the haemogluttinins or whatever they are called!

Remember to stir mixture so that it doesn’t settle or harden.