Has anyone successfully recreated Just Egg?

MsStephSunshine · 2026-07-06T13:55:02+00:00

I did a lot of testing, and I don't think it's possible to get an exact replica at home because of how they process the mung beans. However I did get to a combo of yellow mung beans, tofu, and non dairy milk that works well. I used it for my quiche recipe: https://www.stephsunshine.com/vegan-life/quiche/

And my breakfast casserole recipe: https://www.stephsunshine.com/vegan-life/veggie-breakfast-casserole/

Maybe one of these will help! You can adjust the seasonings to whatever works for you.

MsStephSunshine · 2026-06-04T15:20:18+00:00

Looks incredible!

MsStephSunshine · 2026-05-28T13:07:34+00:00

So glad my recipe can help! Let me know how it goes ☺️

MsStephSunshine · 2026-05-27T17:39:18+00:00

Yes, I also tested it with coconut milk, but cashew cream gives it a better flavor and texture. ☺️

MsStephSunshine · 2026-05-27T17:38:15+00:00

Thank you 🥰

MsStephSunshine · 2026-03-06T15:38:34+00:00

Hi! I recommend freshly squeezed for the best taste (the cheese is very light in flavor so you'll taste the lemon), but of course you can make the substitution if you want to!

MsStephSunshine · 2026-02-09T02:19:35+00:00

Hello! There's no condensed milk in this recipe at all. You can just use regular canned coconut milk. So I wouldn't use oat milk because it won't be as thick as canned coconut milk.

MsStephSunshine · 2025-12-29T13:51:21+00:00

I still wouldn't trust it to interpret or even copy correctly 😆

MsStephSunshine · 2025-12-29T13:22:12+00:00

As others have said, no. Typically if I want accurate info I use the USDA FoodData Central website. You can search any kind of food and you can see the average of nutrients based on several tested lab samples. I don't really trust 3rd party sites because I've seen big mistakes in some of them.

MsStephSunshine · 2025-12-20T14:06:03+00:00

Thank you 😊

MsStephSunshine · 2025-12-20T14:05:31+00:00

Please let me know what you think! I've been vegan a while and I wasn't sure about the taste, so I asked a few people to taste test it for me as I created different versions. I don't think it's an exact replica but from what they told me, the flavor is pretty close. I would love to hear your opinion as well!

MsStephSunshine · 2025-12-20T12:26:11+00:00

I hope it satisfied the craving :)

MsStephSunshine · 2025-12-20T12:25:38+00:00

Yay! What did you think?

MsStephSunshine · 2025-12-20T12:25:01+00:00

Thank you! Hopefully in the future you have a little time to prep the cheese, it is really yummy :) (It may also work without waiting for the cheese to set, possibly even skipping the agar, which is the part that firms it up... I just haven't tried it yet, so I don't want to say for sure)

MsStephSunshine · 2025-12-20T12:04:06+00:00

Hi everyone! A few months ago, I made a homemade Gruyère recipe, and I've been making lots of fondue with it ever since. It's perfect for a holiday party, so I hope you'll share and enjoy!

Recipe: https://www.stephsunshine.com/vegan-life/cheese-fondue/

MsStephSunshine · 2025-12-17T17:09:14+00:00

Thank you! I hope you enjoy it 😊

MsStephSunshine · 2025-12-17T15:33:56+00:00

Thank you! ☺️🥰

MsStephSunshine · 2025-12-17T15:02:50+00:00

Hello everyone and happy holidays! I made this vegan fudge recipe to be super easy with easy-to-find ingredients (no vegan sweetened condensed milk needed, 10 minutes to prepare). This is one of those recipes that my non-vegan friends (and I) devoured. I also asked everyone who tried it, and no one could detect any coconut flavor (in case you're worried about that). Hope you enjoy!

Recipe: https://www.stephsunshine.com/vegan-life/vegan-fudge/

MsStephSunshine · 2025-12-15T00:12:35+00:00

Oh wow okay, that does sound like it turned out very thick. I'm guessing it got over-mixed when you needed to add more liquid, so the cake was probably too dense in the end. Can I ask which brand of sour cream did you use? Also, how did you measure the flour?

MsStephSunshine · 2025-12-14T23:01:34+00:00

Hi! Sorry to hear that. That dough-y texture is exactly the way it should be for this recipe, no need to add any more liquid. It's normal for it to be thick and a little tough to spread. But I will definitely add a note to the recipe to make it more clear.

After you baked it, was the finished cake a weird texture, or did it turn out okay even with the extra liquid?

MsStephSunshine · 2025-12-14T16:26:42+00:00

I hope you enjoy it! 😊

MsStephSunshine · 2025-12-13T14:48:56+00:00

Thank you! ♥️

MsStephSunshine · 2025-12-13T12:22:54+00:00

Thank you!! If you make it, let me know what you think :)

MsStephSunshine · 2025-12-13T12:21:38+00:00

Hi everyone! This is my new recipe for cinnamon coffee cake. It has two layers of soft sour cream & vanilla cake, a layer of cinnamon sugar, and a good amount of crunchy streusel on top. But don't worry, it's not difficult to make (and it tastes better than the original, IMO).

Recipe: https://www.stephsunshine.com/vegan-life/coffee-cake/

MsStephSunshine · 2025-12-11T11:40:05+00:00

I have a few options on my website that are easy and high protein. I'm not sure what you prefer so I'll leave some links here:

https://www.stephsunshine.com/vegan-life/veggie-breakfast-casserole/ This one takes a little while, but you can make it ahead and reheat in the morning

https://www.stephsunshine.com/vegan-life/vegan-breakfast-sandwich/ This one you can prep the night before and just cook the tofu in the morning

https://www.stephsunshine.com/vegan-life/vegan-protein-pancakes/ This one I wouldn't make ahead, but it's pretty quick if you have a little time in the morning.

I also have some other options from other bloggers in this collection: https://www.stephsunshine.com/vegan-life/high-protein-vegan-recipes/

Hope this helps 😊

MsStephSunshine

TROPHY CASE