When I used to eat eggs I really enjoyed them scrambled, soft boiled and sometimes fried. Since removing animal products from my diet, and soy products, I really do miss eggs sometimes. Especially if I want to make a fancy breakfast with pancakes/waffles (GF + vegan) and ‘eggs’. Tofu eggs are no longer an option for me because soy triggers my eczema. But, they really were great once upon a time!
A few months ago around the time when I was writing about flax eggs in baking (to replace the egg ingredient), a friend of mine, Danielle, pointed out these vegan eggs and highly recommended them. She’d posted a picture on her instagram account of the vegan eggs and they looked great! So, I went and bought them, made them and they’re fantastic! This vegan egg is by the company Earth Island, so feel free to research it a bit then try it for yourself.
I have tested them out in various ways to see how versatile they really are: So far I have made scrambled eggs (with GF, Vegan pancakes 😍) and I made a gluten-free, vegan pumpkin pie for Thanksgiving last month (in Canada) and used it in the pumpkin pie filling. I must say, it gets a 10 out of 10 for both times! 👍 🎉
Thanks again to my friend Danielle for introducing me to this product because now I have 1 more food option that jives with my very specific diet (plant-based diet + food allergies).
I hope this info helps many of you out there and puts you on the path to finding what’s good for you and your health! 🌿
I highly recommend these vegan eggs because they really do taste like eggs!! 👌