Managed to achieve a texture similar to a soft scramble but have run out of split mung beans. While this has been better than every other mung bean egg recipe I found and mostly resembles the taste and texture of Just Egg, I think it can be improved.
Hoping someone with more culinary skills and knowledge can improve on the recipe below.
Just Egg copycat V.2
3 cups, split mung bean milk (1 cup mung beans, 3 cups water, blended well and strained through a nut milk bag or cheese cloth)
Gellan Gum HA 1 tsp ( 1 1/4 tsp might improve the texture)
Xanthan Gum 1/4 tsp
Neutral Oil 2 tbsp
Nooch 1 tbsp
Onion powder 1 tsp
Baking powder 1tsp
Black salt to taste (I add after I dump the “egg” into the skillet)
Add mung bean milk, spices, baking powder oil and gums to a blender and blend well. Yields about 3 cups of egg mixture.
Cook over medium heat until mixture starts to gel. Scramble and cook until most moisture is evaporated. Egg texture will improve once removed from the heat.
by Scoobler1992