i_am_plankton
Full Member
The vegg is quite good for making things taste like egg, I make scrambled Vegg (tofu and the vegg), the french toast I had the other day was made with it as well and I put a bit in the bread & butter pudding I made last night, it is also good as a runny yolk with breakfast . I find Orgran No Egg better for baking, I have used it to make cakes.
That's interesting thank you, I've used the No Egg quite a bit for brushing on filo pastry and as a binder which seems to work well. Maybe we will have a cooked breaskfast this weekend and I will try The Vegg as a warm runny yolk. Did you know that The Vegg have a cookbook out? It's currently only available to buy direct for $15 with shipping to the UK, but the guy that makes it is trying to find a UK supplier.