Post by @wendythefoodscientist

Mung beans turn into eggs By @wendythefoodscientist A bag of split mung beans turns into about 35 eggs worth of batter. One jar in the fridge, and it can be used in any egg dish like omelette or a frittata. Egg white sets because heat unfolds its proteins. The strands grab onto each other and build a mesh that traps water, so something almost entirely liquid starts behaving like a solid. Mung beans carry a protein that does the same thing. What the bean cannot do is smell like egg. That is kala namak, Indian black salt, which carries sulfur compounds our noses recognize instantly. The protein does the setting. The salt does the convincing. Important: unlike eggs, this cannot be eaten half done. Cook every version until the center is completely set, because raw batter tastes beany, and that is the most common reason a first attempt disappoints. Would you try this? The full free recipe is on my website (link in bio). #vegan #eggfree