This Vegan Egg Substitute Is So Realistic My Brain Just Exploded

Let me get this out of the way: I'm not personally a vegan, and I think real eggs can be part of a healthy, balanced diet for anyone who enjoys eating them. In fact, they'd probably be my desert island food (if I were allowed to take along a cast-iron skillet and spatula to said island). But I'm really into innovative new food trends and products, too. So, when I learned about the JUST Egg, a completely plant-based egg substitute that's about to become available at Whole Foods Market in April, I was intrigued.

Now I get it; "plant-based egg substitute" doesn't sound terribly exciting, but this isn't your typical tofu scramble. This appeared to be (after watching a mesmerizing video on the JUST Egg website) a scrambled egg clone, cooking up just like the real thing with the appropriate yellow color to match. Made from a combo of mung bean protein, non-GMO expeller-pressed canola oil, onion puree, and a little bit of non-GMO soy—plus some carrot extract and turmeric for color—a serving of JUST Egg clocks in at 5 grams of protein and zero carbs, similar to a real egg.

When my pan was preheated and greased, I poured in the yellow liquid, and much to my surprise, it made that classic egg sizzle. With a few scrapes of the spatula, it was cooking up and clumping together like a real egg, too (although, it did tend to stick a bit more to the pan). But how did it taste? The flavor, while ever so slightly beany on its own, could have definitely fooled me if incorporated into a breakfast taco or sandwich—and the texture was pretty on-point.