Mung bean egg

Good for omelet as well.

 Best Vegan egg I have had! I found the recipe here: https://www.wholly-plants.com/mung-bean-eggs/

Go to link for all the details.

I used my non-stick skillet. If using a regular skillet you need to use oil in the pan.  The key to these is not turning them too soon. You wait until bubbles appear all over and edges look like they are done and test with a silicone spatula prying up the edges carefully. Wait until it easily flips.

Note to self: use my slower largest burner.

You cook these on Medium. You soak the beans overnight.

Ingredients

1/2 cup Split Mung Beans (see photo below)

1/4 teaspoon black salt (I used kosher salt)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground turmeric

1 tablespoon Nutritional Yeast

1/2 teaspoon baking powder

3/4 cup soy milk unflavored unsweet (or plant milk)

Soak beans in a bowl filled with water---beans have to be completely covered. Soak at least 8 hours. Drain and rinse.

Place the beans and rest of the ingredients in high speed blender or food processor. Blend until smooth.

Cook 1/4 cup at a time in skillet at medium temp. Don't flip until a while after bubbles appear. If using a regular skillet instead of non-stick you will need oil. Flip and cook other side until done.

Makes about 7