Grammy's Kitchen · Scrambled Eggs · Fluffy Vegan Scrambled Eggs
One of 34 scrambled eggs recipes we measured
from minimalistbaker.com
It ranks #1 of 34 for fluffiness among the scrambled eggs recipes we compared. 149 cooks on minimalistbaker.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 8% |
| liquid | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 135 g | 3/4 cup split mung beans, rinsed ((a.k.a. moong dal, NOT whole mung beans*)) |
| 7 g | 1 - 1 1/4 tsp black salt a.k.a. kala namak ((or sea salt — though black salt adds a magically “eggy” flavor)) |
| 2 g | 1/2 tsp onion powder |
| 2 g | 3/4 tsp ground turmeric |
| 6 g | 2 tsp nutritional yeast |
| 301 g | 1 1/3 cup canned light coconut milk |
| 27 g | 2 Tbsp olive or avocado oil, plus more for cooking ((if avoiding oil, omit and use a non-stick pan)) |
| 30 g | 1/4 cup white rice flour ((or brown rice flour)) |
| 5 g | 1 1/4 tsp baking powder |
Method: 9 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This does look like scrambled eggs. But the texture and taste is more similar to very creamy polenta, especially when eaten like plain scrambled eggs. Adding veggies helped a lot. I did find that using it in egg salad an egg salad sandwich was pretty good too.” — a cook, 3.0★
“So good! This is better than Just Egg, it cooks up so easy. I made 4 omelets in an iron skillet and every one was perfect! The texture is a bit pancake-y but it’s delicious and vegan, so no complaints from me.” — a cook, 5.0★