AcreMade Plant-Based Egg Substitute, Dry Powder, Shelf Stable, Vegan, Gluten Free, Soy-Free, Low Sodium, Non-GMO, Natural Egg Replacer, 3 Grams Pea Protein Per Serving (3 pack, 16.8 oz)

This was perfect for making a scramble with mushrooms and veggies. I didn't pretend it was made with real eggs and was pleasantly surprised by the taste. The texture was better than expected. Of course, real eggs will always be better, but if eggs aren't available or you can't eat eggs for some reason, this is a pretty good substitute.

It’s pretty good, not great. Definitely add some black salt for a more genuine flavor (and cook with vegan butter)! I just can’t really get the texture to work to make them more genuinely scrambled egg like, but it’s somewhat close.

The taste and texture is wonderful and can be used in many recipes. Easy to prepare as well.

I am highly allergic to eggs and searched countless "fake" egg substitute. Most looked, smelled and tasted disgusting. These make great scrambled eggs. With some additional ingredients, it's hard to tell. As a bonus, you can substitute this product for eggs in your baked goods.

I've tried egg replacers before - specifically Bob's Red Mill - which I think wasn't designed for straight up eating, but only for baking, because it had no egg color or flavor. This, on the other hand, has egg coloring and promises to replace eggs for scrambling as well.I tested this side by side with 3 real eggs (which cost me approximately $287 in early 2025 - that's how dedicated I am to Vine reviews, and you're welcome). The dish is Tanzanian chipsi mayai, which is a egg-heavy dish - it's basically an omelette with French fries, so this egg substitute had better perform.The instructions are kinda annoying - they don't tell me how to make the equivalent of one egg for general cooking, only how to make 2 "servings" of scrambled eggs. I had to resort to the nutrition facts label to know that 7g (3/4 tbsp) of the powder is equivalent to 1 egg…though only for scrambling. Apparently you use different amounts of water for scrambling and baking. For scrambling you'd add 40ml water to 7g powder, yielding 47g total mix, almost the same as one USDA large egg (50g), but for baking, bafflingly, you'd add 60ml water to a whole tbsp of powder. I am VERY skeptical of these instructions, because baking recipes are standardized for USDA large eggs (50g), but these baking instructions would yield a whopping 70g of mix, which would add 40% more moisture to the recipe than the eggs are meant to add. As is often said, baking is science. That much discrepancy in moisture levels can't possibly be good for the outcome. I have to wonder if this product was actually tested by experienced bakers.Anyway, I whipped up 3 eggs' worth of powder (21g) and water (120ml), which yielded a thick yellow liquid. It's actually thicker than real beaten eggs. Then I poured both real and fake eggs into the pan at the same time to see how they cook. The fake eggs lost the battle for pan real estate because of their thickness. They developed some cohesion, enough to allow me to flip them, but much less sturdy than real eggs.As for flavor/texture, they kinda tasted like mashed potatoes and the flavor was decidedly mild. Seems like they didn't attempt to replicate the savory, sulfurous flavor of real eggs at all. I tasted the slight graininess of cooked hydrated starch granules. I don't think I would serve them to a huge fan of scrambled eggs. Nor would I use them for a dish where the eggs are the main attraction. But with the right seasoning, I could see them working in, say, fried rice or stir-fried noodles.Speaking of the right seasoning, here's a protip: get yourself one or both of these spices: black salt (kala namak) and ajwain (carom), either from an Indian grocery store, where they're very cheap, or from Amazon. They both provide that sulfurous eggy note. It's a vegan cooking trick. Use sparingly. With a pinch of either spice and a pinch of turmeric for color, you just might forget you're not eating eggs. Then Google "besan chilla" - they're amazing Indian chickpea flour pancakes that'll put the rest of your newly acquired spices to good use.Back to the product under review. I also tested it in waffles, but ignoring the suggested proportions and just adding 40ml water to 10g powder to yield the weight equivalent of one egg. The waffles cooked up fine, suggesting they perform well in baking.In summary, this powder is an OK egg substitute in a pinch, though the baking instructions are questionable.

Tastes okay. It tastes well enough to pass for an egg. It doesn't have the same texture. It reminds me of these powdered school eggs we used to get years ago. It's not bad, but it's not a real egg in a shell either. I'd still eat it.

I have an allergy to eggs, so thought this might be a solution. However, the taste made we wish I were having an allergic reaction. Even my dogs would not eat it.

Amazing texture! We add Kala Namak (black salt) that makes it taste like an actual egg! Win-win!