The Vegg - Vegan Egg Yolk Mix - 1.56 oz Bag
- Vegan Egg Yolk Mix
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Fortified nutritional yeast (dry yeast, niacin, pyridoxine hydrochloride, riboflavin, thiamin hydrochloride, folic acid, B12), sodium alginate, black sea salt, beta carotene
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Top Customer Reviews
The sodium alginate gels when exposed to a calcium chloride solution, forming a skin, which makes it possible to actually encapsulate the Vegg mixture into what looks like an egg yolk. Home-made egg yolks like this are pretty much a trick, and not how you have to use the product. All it takes to use it is to mix it up in a food processor (not by hand).
The taste of the product is not exactly egg, but very close, and the smell is too. The verisimilitude is owing primarily to the sulfurous black salt.
It improves tofu mock egg salad, French toast, and tofu scrambles. I see in some other reviews that it can also be used for some baking and other recipe applications (other reviews mention meatloaf, pie fillings, and cookies); I've not tried it in any such uses yet.
The only shortcoming is the packaging. The Mylar package has instructions for preparing the whole package, which might be useful to a vegan food service (if one can imagine that kind of enterprise), but not for home use. For a single serving, the instructions are to use 1 teaspoon of Vegg powder and 1/4 cup water, in a blender, miniblender, or food processor (not mixed by hand). And that works fine. Except that trying to measure out of the envelope is not all that easy, and then you have an open Mylar envelope to store. They really should package Vegg in some kind of vessel--a wide-mouth jar, like the ones chopped garlic or bread yeast come in.
I've used it to make the best vegan vanilla ice cream I've ever made, or eaten (this is saying something, as I've eaten a lot of vegan ice creams in the 15 years I've been vegan).
I made a yellow cake from scratch and replaced the egg yolks with half Vegg and the other half Ener-G Egg Replacer... and it came out awesome, very moist and very good. I did make a sauce hollandaise and wasn't crazy about it, because for some reason that particular sauce (maybe it was the lemon?) really enhanced the nutritional yeast flavor in the Vegg, which I am not so fond of. But in the desserts, the flavor disappears.
I also tried a tofu scramble with some Vegg added, kind of as an egg yolk. Very eggy and slimy. It thickens very quickly when mixed with a hand blender, which is how I make small batches of it. At first, when you blend it, it smells strongly of nutritional yeast... but after a few minutes, weirdly enough, it actually smells like egg yolk. Like an egg yolk from a fried egg that has been pierced.
I'm ordering more to make a pudding, because based on my current successes with it as a dessert yolk replacer, the pudding should be excellent.