New Food Find: Egg Replacer Product Promises to Scramble Like Real Eggs

Follow Your Heart® is introducing a groundbreaking product called VeganEgg™. VeganEgg is a 100% plant-based egg replacer free of gluten and all of the top-8 allergens. This #NewFoodFind means people with egg allergy can enjoy dishes such as scrambles, omelets and quiches. The company said VeganEgg’s flavor, texture and functional properties are like those of real eggs.

follow.your-heart-vegan-egg-replacer

You can also use it as an egg replacement in baking recipes. It is Kosher parve, non-GMO and cholesterol-free. Each serving contains four grams of fiber, contains fewer calories and has less fat than eggs.

What does it look like?

VeganEgg is a shelf-stable powder. It is packaged in a plastic pouch inside of a carton that resembles a standard egg carton. Each four-ounce package will produce the equivalent of 12 eggs. 

What are the ingredients?

VeganEgg contains:

  • Whole Algal Flour
  • Whole Algal Protein
  • Modified Cellulose
  • Cellulose
  • Gellan Gum
  • Calcium Lactate (Plant Source)
  • Carrageenan
  • Nutritional Yeast
  • Black Salt

What are Algal Flour and Whole Algal Protein?

Algal flour and algal protein are new ingredients. They are both made from natural microalgae.
They are nutrient-dense. They naturally contain high levels of healthy lipids, carbohydrates and micronutrients. They also contain all essential amino acids and are a great source of dietary fiber and calcium.

What is Gellan Gum?

Gellan gum is created by the bacteria Sphingomonas elodea. When this bacteria is fermented, it naturally produces gellan gum.

What is it “free of”?

VeganEgg is free of:

  • Peanut
  • Tree Nut
  • Dairy
  • Egg
  • Soy
  • Wheat
  • Fish
  • Shellfish
  • Gluten
  • GMOs
  • Cholesterol

What is the cross-contamination risk?

VeganEgg is made in a shared facility with:

  • Dairy
  • Egg
  • Soy
  • Wheat
  • *Coconut
  • *Almond

There is a cross-contamination risk for these ingredients. They may sometimes be processed on shared equipment with VeganEgg. (*Almond and coconut are tree nuts.)

Here is what Follow Your Heart does to try to prevent cross-contamination:

Allergens are stored separately throughout the facility. The equipment is tested for the presence of allergens before the VeganEgg is made. The finished product is tested for the presence of milk, egg, soy, wheat, coconut and almond.

The facility is free of peanut, fish and shellfish. There is no cross-contamination risk for these ingredients.

Where can I buy it?

VeganEgg will be available online through Amazon.com.  



This information is for your convenience. It is not an endorsement or a guarantee of the product's safety. Always read ingredient labels. Contact the manufacturer, if needed, to confirm the safety for your child.

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Will Way posted:
goodsammy posted:

 

Though I am not good at nutrition, I have seen "Carrageenan" in a negative light in nutrition blogs in general. Is this a concern? Can anybody throw some light?

Carrageenan is being removed from many non-dairy milks now because of consumer demand. So Delicious has removed it from many of their products and I believe will be removing it from all products eventually.  

I believe it is a possible carcinogen made from seaweed and also causes gastrointestinal distress for some.  It gives me a headache if I have too much of it.

Here is more information about carrageenan:  http://www.cornucopia.org/wp-c...rageenan-Report1.pdf

 

Carrageenan is allowed in infant formulas in the US, one of the most closely scrutinized & regulated substances for sale.  

"Nutrition blogs"  give me the heebie-jeebies b/c they don't have to back anything they say up - they just make their site look pretty, say what they want & rumors spread like wildfire.  Very few people go digging for peer-reviewed journal articles to back up what they've read.  

The citations I've seen about carrageenan studies have all been done on animals.

That's not to say that people might not be able to tolerate it; it's just that if consumers yell loud enough about anything, companies comply to save sales.

goodsammy posted:

 

Though I am not good at nutrition, I have seen "Carrageenan" in a negative light in nutrition blogs in general. Is this a concern? Can anybody throw some light?

Carrageenan is being removed from many non-dairy milks now because of consumer demand. So Delicious has removed it from many of their products and I believe will be removing it from all products eventually.  

I believe it is a possible carcinogen made from seaweed and also causes gastrointestinal distress for some.  It gives me a headache if I have too much of it.

Here is more information about carrageenan:  http://www.cornucopia.org/wp-c...rageenan-Report1.pdf

 

Wow!  I am very excited to try this out!  I am more interested it trying it out as an egg replacer in things like brownies (which are difficult to make without eggs) than as actual scrambled eggs.  I am pretty sure Eli would not touch anything that looked like an egg!

 

I noticed that Amazon is not selling it yet but did find it at Vegan Essentials :

https://store.veganessentials....our-heart-p4615.aspx

 

They are sold out but are getting more in soon.

This definitely sounds exciting. My heartfelt thanks to the people at Follow Your Heart.

However, I didnt find this on amazon yet. Btw, it would be helpful if some more nutritional information is included like how much fat, protein etc.

 

Though I am not good at nutrition, I have seen "Carrageenan" in a negative light in nutrition blogs in general. Is this a concern? Can anybody throw some light?

Last edited by goodsammy

How do I use it?


To use VeganEgg, follow the instructions on the package to mix the powder with ice cold water.

For example, here are the directions for using VeganEgg to make a scramble:

  • Whisk or blend 2 level tablespoons of VeganEgg per ½ cup of ice cold water until smooth.
  • Heat a lightly-oiled skillet to medium-high.
  • Pour the mixture into the skillet. The "egg" should sizzle in pan. IMMEDIATELY begin to scramble.
  • Use a spatula to stir frequently and evenly scramble the mixture until eggs are firm.
  • Season to taste and enjoy!

VeganEgg takes longer to scramble than regular eggs. Follow your Heart recommends scrambling for 6 to 8 minutes or until fully cooked.

To use VeganEgg in baked goods, follow the instructions on the package to mix the required amount of powder with ice cold water. Substitute one-for-one for eggs in the recipe.

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