(Quick tangent: we tried Just Egg for scrambled, and while I find it's got the same kind of flavor profile as eggs - kind of umami - it definitely doesn't taste like an egg. It pairs well with toast or pancakes and I actually really like it, but it's not egg-tasting. It's just...egg-like. The texture is really good, too! For the price though, I'm not sure it's worth it.)
So, I picked up some VeganEgg. I like Follow Your Heart cheeses (although Violife has recently taken the top-spot in the cheese replacement category for me) and VeganEgg is made by FYH. And really, I saw it on the shelf and was like "Oh I recognize that kind of, so it must have a solid reputation, so let's try it!"
My first impression was that the instructions were pretty unclear. Generally, 2 TBSP VeganEgg + 1/2 cup water = 1 egg, but when baking, the formula is "1/4 cup water to 1 VeganEgg"...so I spent some time trying to figure out if that still meant 2 TBSP or what.
Second impressions: this stuff smells kind of weird and sulfury. Which I guess it should because it's mimicking eggs? The scent is not overpowering or very off-putting, but it's definitely there.
|I like that there's quite a lot in there, so one packet = 12 eggs.|
|The raw batter tasted good! No obvious "fake eggy" flavor.|
I noticed my finished muffins seemed pretty squat, but Simple Mills generally doesn't rise very much, so this may not be due to the eggs. Or it might be. Who knows!
|Tender and dense, tasty, no weird aftertaste...I'd call that a win!|
As far as I can tell, VeganEgg is a perfectly fine egg substitute for baking. I definitely plan to continue using it in this capacity. I'm relieved to have found something that works!
Now if only I could find a good replacement for hardboiled and over-easy!