12oz. of eggless egg.

To the question of which came first, we ask a more relevant one: what comes next? We propose the humble mung bean as the answer. Mung bean proteins bond to each other in a unique way for a product that cooks and tastes just like scrambled eggs. They fold into perfect golden omelets. They wiggle and wobble. Most importantly, they taste great with our bacon, on a roll, with cheese... okay now we’re hungry.

Pour it in hot cast iron or nonstick pan and watch it bubble into a fluffy scramble, or fold into an omelet. One bottle contains the equivalent of 6 eggs. And hey, you can use it in baking applications too! Use it as an egg wash, blend it into a brioche or challah.