This. Changes. Everything.

A few months ago the vegan food company Follow Your Heart unveiled a new product that would change the vegan food world (as it applies to egg replacement anyway): The Vegan Egg. Until now there were no “real” replacements for the scrambled egg, or the omelette. And by real, I mean a product that in two steps could achieve the same texture and performance as a chicken egg, but without the cruelty and cholesterol. There are chickpea/tofu omelette and fritatta recipes, but nothing for the vegan or aspiring vegan, with little to no cooking skills.

The Vegan Egg shoots down the “I’d be vegan, but I love eggs!” excuse. The product is easy to us, and is now available locally at Honest Weight Food Co-op. It can also be used for baking.

Inside the tiny carton that resembles a traditional egg carton (but smaller) is a bag of yellow powder. There is the equivalent of 12 eggs in that package. I suggest dumping that powder into a mason jar with a tight-fitting lid. Only because it’s easier to measure out that way, but keep the outer wrapper, because you need that beautiful list of instructions!

I’ve been working with the Vegan Egg for a few months now, so I have some tips. Pay attention to the package, it says to use cold water. Water that has been refrigerated is best, I always have a bottle of cold water in the fridge. It is best to “pack” your tablespoons when measuring the Vegan Egg powder. I find that it creates the thick consistency needed to make an omelette. You can scramble it too! (This video demonstrates.)

To make an omelette with The Vegan Egg, spray a pan with cooking spray or coat with Earth Balance margarine and get it hot! Measure out your desired amount of powder and cold water. I add a few dashes of salt, pepper and garlic. Whisk vigorously! It will actually smell like an egg!

When the pan is hot enough pour your egg in slowly and spread it out quickly so it covers the whole pan. Let it cook for 3-5 minutes. Now if you are talented, you can flip that omelette with a flick of the wrist. If not, use a spatula to turn it over, but make sure it is firm on top before doing so. Cook for about 5-7 more minutes. Get it browned to your liking on both sides. Then place some veggies, vegan cheese (I use Daiya Cheddar) on one side and fold it over. Lower heat so the cheese with melt and enjoy! I love using The Vegan Egg for bagel sandwiches!

So what’s in it? Algal:

“Algal” simply means an ingredient is derived from algae. Whole algal flour and algal protein are plant-based ingredients, produced from native microalgae originally found in the Netherlands. This algal flour and protein naturally contain high levels of healthy lipids, carbohydrates, and micronutrients. These nutrient-dense microalgae also contain all essential amino acids and are a great source of dietary fiber.

And please don’t forget the reasons to stop eating eggs!

From Farm Sanctuary:

Chickens used for egg production are among the most abused of all farm animals. In order to meet the consumer demand for eggs, 280 million hens laid 77.3 billion eggs in 2007. From hatching to slaughter, egg-laying hens are subjected to mutilation, confinement, and deprivation of the ability to live their lives as the active, social beings they are.

95% of egg-laying hens spend their lives in battery cages. Battery cages commonly hold 5–10 birds, and each chicken may be given an amount of floor space equivalent to less than a sheet of letter-size paper. Constantly rubbing against and standing on wire cages, hens suffer severe feather loss, and their bodies become covered with bruises and abrasions.

Go here for more information.