I went vegan in April and I’ve been feeling great ever since (it’s hands down the best decision I’ve made in my life), but I’d be lying if I said there weren’t things I missed, like eggs. I was a fiendish egg eater in the past and it’s probably the reason my cholesterol was so high at the start of the year. I know I won’t be eating eggs again, which is why when I heard the vegan egg had landed in shops in my hometown, I was ecstatic.
Since April, I’ve been baking without any eggs at all and, although they’ve turned out great (most of them anyway!), it’s good to know I now have the option of a vegan egg to tackle dishes that kind of require egg, like meringue. I know a lot of vegans use aquafaba (the liquid in a tin of chickpeas) or soaked chia seeds as it works the same way, but I’m excited to see how desserts turn out with an actual egg alternative.
The Follow Your Heart Vegan Egg is pegged as a plant-based, sustainable egg alternative for the masses. According to Followyourheart.com, a dozen chicken eggs = 6.6 miles worth of greenhouse gas emissions. And 1 year of US chicken egg consumption = 48 billion miles worth of greenhouse gas emissions.
Production of 1 egg uses 52 gallons of water. One year of US egg consumption (that’s JUST the US) equals 4.5 trillion gallons of water. That’s enough to provide drinking water for every person in the US for 77 years.
It’s pretty shocking, and I found it hard to get my head around these kind of numbers when I learned about the damage animal agriculture is doing to the planet, but it sinks in eventually.
I first tried making regular old scrambled eggs for a fry up (what can I say, I wanted to treat myself!) with Linda McCartney sausages to go with it. I totally messed up at first as I used a saucepan rather than a frying pan and it wasn’t hot enough to start with, so my eggs were more rubbery mush than anything else.
However, I got a frying pan started again, making sure my pan was sizzling hot before adding the egg mixture (which, by the way, is super easy to make – you just add cold water). Thankfully, it worked the second time, though it cooks differently to regular eggs so don’t be alarmed when things don’t look the same.
The box said to cook the eggs for between 6 and 8 minutes and I felt that was about right. You really just have to scrape the pan while you’re mixing the eggs round in the pan, otherwise you won’t be left with very much product. Two level tablespoons equals one egg, so be wary of that when you’re making them.
You get between 10 and 12 eggs in the packet with the mixture but I find that a little hard to believe as my packet looks half empty now, but we’ll see.
As for the egg itself, it certainly smells eggy when you’re mixing the liquid but that flavour is quite muted once the egg is done. However, add black pepper and some salt and it tastes good all the same, but nowhere near as eggy as a real egg.
The vegan egg gets a big thumbs up for me but expect to have a practice run with that first egg as there’s a learning curve with this product!
Have you tried the vegan egg before? Let me know in the comments!