I made them first time here in E.Europe, having brought a bunch over from U.S. I sautéed shredded zucchini and chopped onions, added a bit of nutritional yeast flakes, salt, pepper and herbs to the vegan eggs. They were great. A nice solution for vegan breakfasts.

Hi there! I'm a fairly new vegan (6 months) coming up on my first holiday season animal product free. I just tried the veganegg product for the first time recently. It is remarkably good. But there is also another application: Since it's the holidays I have been trying various vegan eggnog made with this and that, almonds, coconuts, whatever. But they all feel like they're missing something. So I added some veganegg to one that I had added and it worked like a charm! It gave it the right texture and he subtle hint of flavor it was missing!

I can't take credit for that idea though. It was my omni mother's offhand remark while we were shopping that got me thinking.

Oooooh that is such an amazing idea, and one that I never would have thought of!! I'm gonna have to pass this on to the FYH VeganEgg lovers I know. Genius!

Tomorrow I want to try this vegan eggs scrambled with my pancakes but i don´t know how will it taste?? Do they taste raw or??

Hi Rosie! They must be made with very cold water, and cooked for the time suggested on the package. Otherwise, they will taste a little like generic batter. When cooked correctly they taste a little bland on their own so I recommend adding black salt and pepper :)

Hi Hannah, when do you put the black salt in and how much? Thanks. Claire

Hi Hannah, thanks for the reply and the tip. I used it near the end of cooking and I used normal salt too. I'm bit of a salt addict...I wasn't sure if it added extra taste or not..adding at the end might help then lol...

Oh I am too! I always just opt for more black salt rather than adding regular salt, but I really really like it. Normal people might take your approach :) - Also, I don't know why or how my comment got deleted (or why I can't restore it!) ! I'm glad you saw it before that happened :)

I agree it's bland. It is best used for a scramble. I don't agree that it is good for omelets, because it won't firm up nearly as much as eggs even if you cook it longer than they recommend. So if you try to flip it like you would for an omelette, it falls apart. I would hope they try to improve it so it will firm up suitable for good omelettes and to give it good taste.

I just made an omelet this evening when I got home, and thought the Vegan Egg performed really well, and tasted very convincing.

I just looked at the ingredients, however, and saw "carrageenan" listed. Carrageenan is nasty stuff that won't kill you right away, but should be avoided, particularly if you have any digestive problems—particularly irritable bowel disease:

http://www.prevention.com/f...

Hmmm, I wonder if that's why I vomited violently after eating this. As sick as I got, I'll still say it's a great product, just didn't do well with my IBD.

I've seen this vegan egg mentioned before and I've been curious to see how it actually tastes - now I know! It looks pretty good, and I'd be intrigued to try it. I can't see it replacing the tofu scrambles I know and love, but still, it's always nice to have another option in the vegan armoury!

Great review! I just put in a order...been stoked since I heard about it!

Thank you! Let me know how you like it. I've been stalking everyone's reviews :)

Definitely a game changer! Gotta be the best atm!

Thanks for the review!!

Thank YOU so much for the amazing product!

Thanks for the candid review! I've been really curious about it, but at a $7.99 price point, I haven't ordered it yet. It's not available anywhere locally. Like you said, I'm happy with tofu scrambles & browned tofu with black salt. A big 20 ounce block of tofu is inexpensive, and can last for several breakfasts. So I don't necessarily feel like there's a real gap in my life. However, I think it would be fun to try sometime just for the heck of it.

Yeah, it's a bit pricey. I'm really looking forward to it coming into its own as opposed to just being an egg replacer. Once it becomes invaluable for what it is it may be a little more worth the price :). So far it's been really aces in replacing eggs in baked goods that require a lot of eggs!

Was wondering about using it in baked goods. Is it equal amounts?

Hi Roxanne! My apologies for the late response. It works very very well in baked goods, but it cannot be used in equal amounts. One VeganEgg is half a cup of liquid, but 1 large chicken egg is about 3 tablespoons. I haven't figured out the perfect conversion for this, so I usually make half of a VeganEgg recipe, measure out 3 tablespoons for the egg replacement, and then save the remaining VeganEgg batter for later (or discard). Hope this helps!

I was pretty excited about it until I heard about the Carrageenan. But i don't know, I think I still wan to try it for fun some day!

Oh, it's so fun to play with :)