Youtube daily Follow Jun 17 2017

Hey there modern vegans and vegan curious,

it's Margaret and back welcome to ModVegan.

Today I'm going to be doing a review of the Follow Your Heart Vegan Egg - this is something

I've wanted to talk about for a long time, we finally got hold of it, and so here it

is.

[Intro]

So we have been waiting for the Follow Your Heart Vegan Egg for a while.

And I've been meaning to order it from Amazon or something like that to try and get it from

the US, but it finally arrived in Canada.

We've been waiting for like, six months, and then when it finally did come to the store,

we missed it the first day, 'cause our local vegan posting group had the picture of the

product in our local, you know, small, organic store, and...apparently all the other vegans

bought them out.

And actually, when I went out and picked this one up I met a guy that I used to go to vegan

potlucks with, and he was also getting them.

We were both so excited!

So it's definitely one of those things that vegans are pretty excited about.

This is what the packaging looks like.

It's kind of like a regular standard egg carton, I think they meant it to look like that.

I noticed that at our local store, called Community Natural Foods - it's kind of like

Calgary's version of Whole Foods.

But it's just a health food store.

And at Community Natural Foods, they have it both in the dry goods section, and with

the eggs.

Which is kind of clever, so maybe people will see it next to the eggs and think "oh, vegan

eggs."

I live in Canada, so in Canada it's called Earth Island, and this is the way the packaging

looks in Canada.

In the US it's slightly different, it will say Follow Your Heart instead of Earth Island.

The brand name is Earth Island in Canada, but it's exactly the same as Follow Your Heart.

It's just the Canadian version of the brand.

But, this is the packaging.

You'll see that it kind of looks like an egg carton.

It's kind of egg-carton ish looking.

The instructions are right here on the back.

You put in two tablespoons of the powder, plus a half a cup of ice water for each egg.

And inside this package is a cellophane packet of yellow powder.

And I'm just going to - rather than opening up this one, 'cause I bought two packages

- I'm just going to show you the leftovers from the other packet that we bought.

And here it is here.

Inside a jar.

So I just kind of used a reused jar for it.

And this is the yellow powder.

You can kind of see it's just very starchy, 'cause it's made with starch and algal flour.

And it has that kind of unmistakably sulphurous scent of eggs.

And that proved to be the sticking point with our family.

Because I think it's been about a full year since anyone in our family has eaten eggs.

And I think that was our real challenge with this.

Eggs were the toughest thing for my husband about going vegan.

I'll have to interview him on this channel someday, but that was the hardest thing.

I think it was like, kind of - yeah, closer to the end of 2016 before he was really comfortable

giving up eggs.

It was at least like June or July.

Like, he just - eggs were something that he loved.

And, not because he really loved eggs.

That's the really ironic part.

He's never liked eggs.

He doesn't like eating eggs, he's not one of those "sunnyside up" people or anything

like that.

Like, he just has never really liked eggs.

But he liked scrambled eggs, and he liked using them as a vehicle for other flavours.

This is the Canadian packaging, and it should be the same in the United States.

Yeah, it's a product of the United States.

It should be the same in the United States, but it has whole algal flour, algal protein,

modified cellulose, gellan gum, calcium lactate from a plant source, carageenan, nutritional

yeast and black salt.

And the black salt is what really gives it that sulphurous essence that - believe it

or not, once you're not eating - if you're not vegetarian anymore, if you don't eat animal

products and you are used to not eating eggs - even for those - like, we used to eat eggs

in our family at least a few times a week, and even with that, our kids tried this and

they were just like, "it's a little too eggy".

And I think that's the real lesson.

But I'm going to do a sampling here for you guys so that I can refresh my memory and really

describe it a bit better.

But that's that.

It has one and a half grams of fat, it also has a little bit of sodium - barely any sodium.

So they don't put a lot of salt in there, but again, that black salt has a very strong

sulphurous, eggy flavour to it.

And it has four grams of fiber, which is quite a bit for one egg.

So basically, for two tablespoons of the powder, it's got four grams of fiber, which is quite

a bit.

And then it has two grams of protein, which may not seem like a lot, but it really is

quite a bit for just a couple tablespoons of starch, for it to have two grams of protein.

So it's not low in protein either.

It's got 8 percent of your daily value of calcium, and four percent of your daily value

of iron.

Honestly, it wasn't that hard to make the eggs.

You just add the ice cold water, you blend it - I actually think a whisk is fine, you

don't need to use a blender.

You whisk it together, put it inside the pan.

It takes probably about six minutes, I would say, to cook.

And it's not really the time constraint or anything like that, it does take a little

bit longer than with traditional chicken's eggs.

So, I'm going to do a little taste test here.

We decided to cook it up with some - we use purple onion, because I read Dr. Michael Greger's

book, and he says that purple onions are better for you than regular onions.

So we used some purple onion, and we used some tomato - and that's kind of my husband's

classic Colombian way of making eggs.

So we tend to make it that way, it's how we make eggs, we fry a little onion and tomato

and then we add the egg.

Or at least, we did, back when we ate eggs.

But we decided to try this same thing with the Vegan Eggs, and I'm just going to use

this red pepper to eat a little bit of it.

Kind of as a thing.

You know, it's interesting...because this is cold, this is from the other day - this

is - it actually tastes really good!

That's so weird.

This is actually better cold than it is hot.

Because I ate it hot, and the one thing with it being hot, again, was it was just a little

too eggy.

And I think that the ratio of egg that we used was the problem.

Because we used the equivalent of four eggs.

So there are four of us, and we thought that that would be just about right.

But I think that it was too much.

Honestly, next time, I would only make two eggs worth of the egg powder, so I would use

four tablespoons instead of the eight that we used.

Way too much.

Next time I would use less.

A little goes a long way.

Especially because it's scrambled - like, unless you just really love scrambled eggs.

But that's kind of what I realized with this whole thing - was that I actually don't really

like scrambled eggs.

Like that's the only thing that I really realized from it.

Was that the flavour is really not that appealing.

And they're not that great.

But I have to say, trying it right now - I think they're much better cold than they are

hot.

If you really like real eggs, let them get cold and then try it.

Because they actually remind me of scrambled eggs.

Like, this is really good.

To be honest, this is so much better than it was when it was fresh.

I wasn't expecting this.

It's delicious.

I think that they're less doughy - 'cause you have to be honest, they're made with a

starch, and so there's going to be a slight doughy-ness.

It's not extreme, but there's a slight amount of doughy-ness, and when they're cold, they

don't really have that, and that's much better, at least to me, in terms of texture, I really

like that.

And I would say, if you like tomatoes and onions, this is a really good way to do it

with the tomatoes and onions.

It's quite yummy.

And the flavour of the egg is not overwhelming, but it's good.

I gotta say.

I was pretty prepared - cause I was just remembering it hot- and I was not that big a fan of it

hot, but it's really good this way, and you know what it would probably be good in - since

it's good this way - like an egg salad type thing.

Anything else that's kind of cold like that.

I'd really be curious what you guys think.

And we did reduce the amount of egg water - how do you say that?

They have a certain amount of water that they want you to put in.

They want you to put a half a cup for each egg, which seemed a bit excessive to us, and

then they did say if you're making more than, I think two eggs, um, nope, that's not where

they say it...it's somewhere else.

Basically, if you use a certain amount of egg mixture, you're supposed to reduce the

water content by 25%.

And we did do that, and I think that did make the texture quite good.

And so, I suppose if you were to use way more water, then it might be a little more doughy.

But it actually held together really well the way that we made it.

And I thought it turned out really good.

My kids are the most picky people in our family.

So, they're always the ultimate test for me.

My pickiest daughter still liked them, but she didn't like [mumbling] eat a whole bunch

of it on her own.

She just ate a few bites.

So - and my other daughter - who's really picky - was like - no, I just don't like the

flavour of them.

But she never really liked eggs that much anyway.

So I would say, if you miss the flavour of eggs, you'll like it.

Like, if you like that sulphurous flavour of an egg, you're going to like it, because

it has that with the black salt in it.

It's got that egg flavour.

And if the texture of the egg is really important to you, I don't think that the texture of

this product is perfect.

I think that they could do the texture somewhat better.

I think it would work very well for omelettes, I think it would work very well for say, an

egg salad type thing.

And I think it works pretty well in scrambled, especially cold.

So I'm going to actually - I'm going to advise chilling it and eating it the next day, because

I just like that better.

I'm curious what you guys think!

Have any of you tried the Follow Your Heart Vegan Egg?

Did you like it?

Are you looking forward to Hampton Creek's Just Scramble that's coming out later this

year, I think, finally?

They've been announcing this - it's been a while waiting for Hampton Creek's version.

But I actually thought this was pretty good.

And it does make - I would say it probably makes the equivalent of nearly a dozen eggs.

I'd say ten regular eggs per package.

Makes about the equivalent of ten standard eggs.

And they're really pretty good.

I'm actually favourably impressed.

It is not exactly the same as a regular egg.

But it's also quite eggy.

So, just depends on what you're going for.

I wouldn't use this for baking.

Again, I would only use them for a scrambled egg.

I think that's really what they're intended for, they're intended for scrambled eggs.

And they're very high in fiber, so that's a plus.

And pretty tasty!

So, yeah!

That's kind of what my impression was of them, and I'd love to hear what your impression

is as well.

Did you like them?

Have you tried them?

Would you try them?

What do you think?

Let me know in the comment section below, and thank you so much for watching.

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Take care, bye.