(713)748-5552
Amazonsnacks@yahoo.com
9999 Bellaire Blvd, Houston, TX 77036, USA
MAECENAS IACULIS
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CC –
Chet S. –
This product tastes a bit too salty for my liking and there isn’t much room to add my own flavor to it.
Pros:
– It has about the same thickness as a real egg yolk
-Cheaper than the brand "Vegan Eggs"
Cons:
-a bit too salty, overpowering flavor
– it overpowered most spices that I tried to blend it with including butter.
-Tastes more artificial than the brand Vegan Eggs.
I definitely prefer Vegan Eggs over this. Vegan Eggs is the opposite of this, it has a neautral flavor, perfect for adding my own spices. It does taste plain out of the box, but I’d rather deal with that than something that I can’t work with.
Imaginary Friend –
I have used a lot of Kala Namak (Himalayan Black Salt) and nutritional yeast as others have trying to make my own egg substitute. It was not bad but never quite perfect.
The Vegg really is perfect. Mixed with or coated onto tofu and you have something so close to eggs that I dont miss them at all. I may even dare to say I like these better.
Try crumbling up some extra firm tofu with as much water squeezed out as possible coat liberally with The Vegg Vegan Egg Yolk and fry up just like you would with scrambled eggs.
Or make a Vegg-fu Sandwich by slicing up some extra firm tofu with as much water squeezed out as possible, again coating liberally with The Vegg Vegan Egg Yolk. Fry it up and assemble into any sandwich you would ordinarily have a fried egg in. Any way you do it this is really the best substitute for eggs I have found out there.
We use it on plenty of other things and in baking wherever eggs would normally be called for. Makes a great egg substitute in our Gluten-Free, Egg Free, Meat Free Loaf. Or slice up some tofu into french-fry size strips, cover in The Vegg, a bit of seasoning and air-fry it until crispy, for a delicious crunchy snack. We truly love this stuff and keep finding new ways to use it in the kitchen.
Jessie –
It would be an incredible price, it does taste good, but it doesn’t mix with water like you would expect. I have tried 2 different blenders, whisked, nothing works effectively enough to break up the clumps that form. I would say avoid this product until the producers update the ingredients to ensure the product compound is water soluble. After they do, might be worth a try.
Sara Thompson –
I was so amazed how accurate this product tastes to me. I have been egg-free for nearly 10 years due to an allergy so I can’t say it tastes exactly like eggs but it satisfies all my cravings. I eat it with toast or use it to top oatmeal or the like (I avoid adding it to strong flavored foods like gravy). It’s easy to use – takes less than a minute to add to my meal. It is pricey feeling but the packets last a fair amount of time (1 person eating it about once a week).
alice azure –
I was thrilled to eat French toast for the first time in over 25 years, oh and cake too.. There is a learning curve to the product but definitely with the try.
Chi S. Ho –
I have been looking for egg substitute for my daughter who has multiple food allergy. We have used EnerG for baking but it cannot be used for dishes as egg. We saw another product on the web that looks great but it is not available in my area. After a long wait, I decided to give this one a trial. The first recipe I tested was the French toast from Vegg. It does require a handful of other ingredients and surprisingly I found all of them at home. The first attempt was successful and it tastes really like regular French Toast. Indeed, it is even slightly better as it has vanilla an cinnamon in it. My daughter was very happy with it. As she could not finish the serving, I put the remaining batter in freeze. It worked okay the next day but certainly not as good as when it was fresh. My suggestion is to make smaller portion, and also put a lot on the bread.
Roger Gloss –
I had been looking for an egg substitute that truly tastes like and has the texture of eggs. This is part of my quest to stop subsidizing the environmental and humanitarian evils of animal agriculture as practiced on factory farms (which account for well over half of the meat and dairy products we eat these days). Well, thanks to what seems to be leading edge technology, Vegg has provided me with half of the answer – the egg yolk. The yolk is where the flavor in eggs is anyway.
Vegg is easy to prepare as you need it. The container has clear instructions for preparing the equivalent of one, two, or any number of egg yolks. A single container, although small, goes a long way; I’m still on my first one. The texture and flavor of the result is perfect. Even the color is very close. You can dip toast in Vegg for a delightful breakfast experience. I’ve also mastered French Toast made with Vegg, and it’s delicious!
The final challenge is scrambled eggs. (Forget about over-easy, sunny-side-up, poached, or soft-boiled.) The Vegg website offers some help for making a "tofu scramble," but I found their instructions confusing and unclear, especially when it comes to proportions of ingredients. I’m having trouble figuring out how much tofu to mix in with the Vegg to get the right texture for scrambled eggs. Mine keep coming out too soupy. I’m not giving up on "scrambled Veggs," but I could sure use some advice if anyone has figured this out.
All in all, though, Vegg is the vegan answer to egg yolks, and it has become a staple in my diet. Great product, highly recommended.
MICHAEL RICHARDSON –
This vegan product is very versatile. You can change the consistency by using more or less water and then putting it in a blender.
It makes a great vegan egg sandwich. The taste the smell the color and the
consistency are spot on. Are used an electric whisk I bought on Amazon and its much better for making small amounts.
Bella S –
This powder, when added to water, tastes and looks just like egg yolk. It works best if you can use the single serving attachment to a blender but works pretty well if hand beaten with a fork or whisk. Love it.