Product reviews

Follow Your Heart vegan eggs

March 29, 2016

Like most vegans, when Follow Your Heart released their new vegan “eggs”, I was excited. Sure, scrambled tofu is a great substitute for scrambled eggs, but you know you’re eating tofu. But this looked like something different. It looked like real eggs. Would it be a game changer?


This product is from the US, so is a bit difficult to find. However, there are some online retailers selling it for a premium (at around £7 a box, it’s not cheap).

The eggs arrived in a little egg carton, which I think is a nice touch. But there are no eggs inside – only a packet of yellow powdery substance. The instructions call for mixing 2 tablespoons of powder with 115 ml of water which is the equivalent of 1 egg (there are approximately 12 “eggs” in each carton).


I decided to mix up about the equivalent of 4 eggs for the two of us (we were hungry), and to start with the mixture was quite thick and gloopy, and smelled only faintly of eggs. Otherwise it wasn’t very egg-like, yet.

I lightly oiled a non-stick pan and added the mixture, scrambling immediately as per the instructions. I cooked it over medium/high heat for around 8 minutes. At first the mixture seemed a bit watery and wasn’t really “scrambling” – just bubbling away. However, towards the end, and particularly once removed from the heat, the mixture set and looked exactly like scrambled eggs. Weirdly so.

Now the moment of truth. My first bite was… interesting. There was little to no flavor (I didn’t season it in order to get an idea of the original taste). So I immediately added some salt, herbs and garlic powder. Much better. If you’re going to make these eggs, I would definitely suggest seasoning first, while you’re still whisking the mixture.

I served the eggs with a bunch of other vegan goodies and smothered it in hot sauce. It was very egg like, but the texture was just… odd. It was really close, but just a little too gelatinous. I ate about half of my eggs as I tried to decide if I liked it or not, and in the end I decided that I couldn’t do it. The texture got to me – I had to bin the second half of my eggs. I’m so sorry.

That said, Andrew, who still eats eggs, thought they were pretty good and ate all of his. Also, if you go on Amazon and read the reviews, people are mostly raving about it. So perhaps it’s just me, but I don’t think I’ll be buying them again. I think I’ll stick to scrambled tofu for now.

Have you tried the vegan eggs yet? What are your thoughts?

  • plumesworld March 29, 2016 at 8:14 pm

    it was much better texture-wise the second time I made it so maybe give it another go? The taste was bland the first time so I added black salt, paprika and garlic granules and it was much better. looking forward to trying to make French toast with it!

    • Leicester Veggie March 30, 2016 at 7:10 am

      I do have a bit leftover – so I may give it another go 😉 French toast sounds great!! I also want to try using it for things that need to be breaded and fried (eggplant parm comes to mind).

  • Cadry's Kitchen June 11, 2016 at 9:54 am

    I’m with you. I found the texture to be totally off putting. It reminded me too much of vegan cheeses that are packed with agar-agar. That gelatinous, squishy texture is not something I want in a breakfast. Even though it’s an expensive product, I eventually threw the majority of it away. I knew I’d never make it again.

    • Leicester Veggie June 11, 2016 at 10:03 am

      Yes! That’s probably why I don’t like many vegan cheeses either. I haven’t thrown mine out, as I found it’s good for coating things – like making eggplant parmesan.