Do you miss egg yolk as a vegan (or fear it’s something you will miss)? Good news – you don’t have to!

When I went vegan in 2011, I thought I was giving up egg yolk for good. Although I didn’t eat eggs that often, whenever I did they were usually over-easy so I could dip my buttered toast in the runny yolk. I was honestly a little bummed about never being able to do that again.

Enter The Vegg Vegan Egg Yolk! The Vegg is a powder that you mix with water to create the egg yolk; to make one yolk, you blend 1/8 cup of water with a teaspoon of The Vegg. It has to be blended (for about 30 seconds) – you can’t whisk it or mix it by hand because it won’t form the right consistency.

The first thing you notice after blending it up is that it smells just like eggs! This is due to the Kala namak (aka Black Salt) included in the ingredients. After it’s been blended, you’ll see that the appearance and consistency is akin to regular egg yolk.

The first way I ate it was to heat it up so it got nice and hot, then I dipped my Earth Balance buttered toast in it. I was really surprised by how good it was – to me, it tasted almost exactly the same as regular yolk. Just like that, I had egg yolks back!

The way we use this most often now is with tofu scramble – we add the pressed and crumbled tofu to a pan with sesame oil, cook it a bit, then add The Vegg and mix it through, cooking a little while longer until it’s hot and absorbed. (We also like to add a few splashes of soy sauce.) It turns out great, and it’s awesome because you can use as much or as little as you like, depending on whether you like your scramble on the runny side or prefer it a bit drier.

We find that one canister lasts a long time, especially since we tend to use it on the weekends only. I honestly prefer this to regular eggs – when I used to eat scrambled or over-easy eggs in the past, they actually grossed me out once they were no longer steaming hot; however if The Vegg cools down it doesn’t bother me at all for some reason.

I highly recommend The Vegg Vegan Egg Yolk. Not only does it taste good, but it’s high in B12 too (and obviously has no cholesterol!). It’s an amazing way to eat egg yolk that is sustainable, healthier and of course, completely devoid of harm. 🙂

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