I saw VeganEgg at the grocery store a few weeks ago and was SO curious about it, so I picked one up. I thought it was funny how it came in an egg box considering there probably aren’t egg-shaped balls inside — or maybe there were? I had to know.
Inside is actually a plastic bag with this yellow powder. I guess they wanted the box to be egg-shaped to help people associate it more closely with real eggs?
The powder is composed mainly of something called Algal:
“Algal” simply means an ingredient is derived from algae. Whole algal flour and algal protein are plant-based ingredients, produced from native microalgae originally found in the Netherlands. This algal flour and protein naturally contain high levels of healthy lipids, carbohydrates, and micronutrients. These nutrient-dense microalgae also contain all essential amino acids and are a great source of dietary fiber.
2 tablespoons of the VeganEgg powder + 1/2 cup of water is the equivalent of 1 egg.
It actually smells like eggs, but with a much stronger egg smell. When I was baking with it, the batter smelled really egg-y and I was worried that the final baked product would still have the egg smell, but it actually went away.
I made pancakes, which turned out well, and I also made mini muffins, which did not cook all the way.
The muffin recipe called for 2 eggs, which meant 1 cup of water + 4 tablespoons of VeganEgg. The volume of liquid in 2 eggs is WAY LESS than 1 cup, so the batter was too liquidy and the muffins never cooked all the way through.
I learned afterward in a forum that you have to actually REDUCE the amount of water if you’re subbing for more than 1 egg.
I also tried making scrambled eggs as suggested on the box. They didn’t really have a flavor but the texture was quite rubbery. I don’t know if I would eat it again by itself, although it seems like other people have had positive experiences.
Overall I think VeganEgg is a really neat invention and I’m going to continue experimenting with using it in baked goods now that I know what I was doing wrong.