Bests & Worsts Reviews from Amazon

I have been vegan for ca. 25 years. I have tried virtually every commercial vegan egg substitute and made more types of scrambled tofu and vegan omelets than I can count. So, I think I'm pretty well informed when it comes to gauging whether this is a worthwhile substitute for real eggs. My verdict is... this is AMAZING. They nailed it! The texture is just like real scrambled eggs, and the taste, while a bit bland (and I'll get to that in a moment) is excellent. Now, I've made this a handful of times, and I'm going to give a few pieces of advice so that you don't screw this up. You know the type: the people who don't follow directions, and then complain online that it didn't turn out well. You're not one of those people, right? Either way, I'm here to put a stop to that nonsense. So, here goes... First, heat your pan, and use a LARGE frying pan, like ca. 12 inches or larger. The more Vegan Eggs you try to fry at once, the larger your pan will need to be, as the larger surface will help the Vegan Eggs fry better. Otherwise, if the pan is too small, they will be watery and not fry correctly with the suggested frying time on the package. While your pan is heating, make the batter, and don't wait too long before frying the scrambled VeganEgg, if that's what your making, because the batter needs to be COLD before it hits the hot pan. Now... it's really, really important that you use ICE COLD WATER. No, not cold tap water (unless you live in Alaska, or Northern Vermont, or whatever, then it's probably fine), but take a few chunks of ice from your freezer, and either blend them in a blender to create an ice slush, or at the very least, shake the ice with cold tap water to make the coldest water possible. Regarding whether to whisk by hand or use a blender, if you like your scrambled eggs on the fluffy side, use a blender. If you like them to have a little more bite, whisk by hand. My wife prefers the blender version, while my son and I prefer the whisking by hand, which makes the scrambled VeganEggs a little denser. While the VeganEgg is frying, if you're making scrambled VeganEggs, it's important to use a spatula to move (scramble) the VeganEgg around the pan for the FULL duration that it says on the package, so that any liquid you see dissipates and the batter solidifies. I know, you'll freak out because they say six full minutes, and that's not what you'd do with real eggs, but those extra minutes matter. Otherwise, your end result will taste undercooked, and you won't be happy, and then you'll blame Follow Your Heart, and cry, and we don't want that. So, follow the directions, OK, OK? Regarding taste: while VeganEgg is awesome, it is a little on the bland side, but there are some very easy ways to make the flavor a little more intense. If you add a pinch of Black Salt to the finished VeganEggs, it will pretty much be perfect, in my opinion. What is Black Salt? It's a type of Indian salt that also goes by the name The Spice Lab's 8 Oz - Indian Black Salt - Kala Namak (Fine) Mineral Salt. It's actually a pinkish color, not black, as the name implies. If you smell the salt on it's own, and for that matter, the dried VeganEgg as well, it will smell sulfurous, and might be slightly off-putting. Trust me when I tell you: it will smell and taste just fine and mellow out once the batter is fried, and the salt is absorbed into the VeganEgg during or after cooking. NOTE: this is NOT Himalayan Black (lava) Salt, which is truly back, but which is a totally different type of salt. While also perfectly good, it doesn't contain sulfur, which is what gives that eggy taste and aroma. BTW: you can use Indian Black Salt on scrambled tofu and other egg-like dishes to impart and egg-like aroma and taste. Finally, you can use VeganEgg to make omelets, and it works great, just add the filling at least 1/2 way into the cooking time on 1/2 of the omelet so you can easily flip the other side. I would also recommend pre-cooking the filling, and if you add shredded Follow Your Heart (or other) vegan cheese shreds, either add the cheese a minute or two into the cooking, or microwave the omelet after you cook it to melt the cheese a little. In closing, this is the first vegan egg substitute that I would cook for non-vegans in the morning, without hesitation. Congratulations Follow Your Heart, you did it. You made a excellent-tasting vegan egg substitute that's healthy, great for the environment, and cruelty-free.