Long before the ages of the new vegan cheeses, there was Follow Your Heart. Their vegan cheeses were some of the first I tried when my husband had gone vegan and I was vegetarian. I’ll be honest, as a vegetarian, I wasn’t impressed.
And then they went and revamped their cheeses. Holy cow…Have you tried them yet? They are my new favorite cheese on the market. Seriously, put down your phone/computer/tablet and go buy some or order it online.
So naturally when I heard Follow Your Heart was coming out with a Vegan egg, I was intrigued. Anyone who has been vegan for a certain period of time has tried the tofu scramble or chickpea flour omelettes, but there’s just something intrinsically different about scrambled eggs that neither can emulate.
And that’s where VeganEgg comes in.
I ordered my VeganEgg from Vegan Essentials, and was thoroughly impressed with their speedy deliver and great prices. To be fair, I do live pretty close to Wisconsin, but it still only took three days for my package to arrive. 
I’m really fond of that “egg carton” style packaging-it’s clever and easily recycled!
Straight out of the package the product is actually in a bag. Inside the bag is a powder, which is then added to ice water to make the “egg.”
The instructions for scrambling a pretty straight forward and I found them extremely easy to follow.
Inside the box is a recipe and a few “tips” for using. I followed the tip and blended my Vegan egg in a blender instead of just whisking.
Pre-cooking the egg is pretty pale and thick-it almost reminds me of egg nog. You can definitely smell the egg flavor immediately after blending.
I was amazed at how quickly it started to “set” in the pan. I was expecting it to take a few minutes but it was beginning to firm up almost immediately. After a few minutes there was a bit of excess moisture in the pan that disappeared after a few more minutes of cooking. I sprinkled mine with a bit of extra kala namak and pepper to enhance the egg flavor, and had it with vegan ham, hashbrowns, and eggnog pancakes.
I would definitely choose this product over the standard tofu scramble for breakfast. The texture is tender and fluffy, reminiscent of real eggs but different enough that it doesn’t evoke the internal squeamishness to chicken excretions. I love the idea of this product for food service scenarios-imagine a hotel breakfast buffet that actually served a vegan option! I also think this product is great for omnivores to have for the potential vegan or egg allergic guest. 
It’s going to be a regular purchase in our household, as I feel the $7.49 price tag is worth it for the lives and water saved. I can’t wait to experiment more with it-I’ve already veganized a recipe I never thought I would have again: egg drop soup!
Watch this space for more recipes featuring the VeganEgg!
Avocados and Ales 
Thanks for the write up. I’ve been checking my local stores for them, but I guess I’ll have to go online.
I guess you answered my question and then some! Are there any instructions with the packaging for using it as an egg replacement in baked goods, for instance?
an you make an omelette with it i wonder?
Absolutely! Just don’t scramble, and heat covered until fully cooked!
It doesn’t work very well for omelettes because it won’t firm up as much as eggs even if you cook it longer than recommended. So if you put your other ingredients on top like you would for an omelette, and then try to flip one half on top of the other, it falls apart. The consistency is great for a scramble but marginal for omelettes.
Your scramble looks pretty flipping tasty I have to say. I wonder how long it’ll take before this reaches our English shores! 😥