I saw this recipe on Sauce Stache and I thought I needed to make this!  I never knew it was going to be so easy to make vegan eggs from pumpkin seeds. Yes just pumpkins seeds. Nothing else. Whaatt? Crazy.  But does it really taste like egg?

For this recipe, you need black salt, garlic powder, pumpkin seeds and tumeric.

Take some pumpkin seeds and soak overnight.

Drain and then rub the seeds together to remove the green skin.

Try to remove as much as possible as this will remove the green tinge and make the final color yellower.

Blend with some water.

You want the mixture to be runny like a yogurt drink. It is best to blend it with a high power blender like a vitamix so that the mixture is smooth.

Now to add some flavor.  Add a 1/2 tsp of each black salt, turmeric powder and garlic powder. The ingredient that you need to make this taste like egg is black salt. It has a sulfurous smell and taste and will make anything taste eggy. The tumeric will add some color and the garlic will add a little more flavor.

After blending everything together, chill in the fridge.

When you are ready, heat a pan with some oil. Pour in the mixture and allow to cook.

At first, I thought that this would not work but as the liquid started heating up, it slowly started to look more and more like scrambled egg.

The mixture was a little yellower than I wanted so I adjusted the amount of turmeric in the recipe.

I would have to say that this “scramble egg” was pretty impressive.  It did taste like egg and had a texture similar to scrambled egg. Originally I added 1 tsp of each of the flavors but it ended up too salty. This would be great paired with some breakfast foods or something to balance out the saltiness. When I reduced the amount of black salt, it didn’t taste as eggy. So I think you will need to try and play around with the amount that suites your taste.

Pumpkin Seed Eggs

• 1/2 cup pumpkin seeds
• 1 cup water
• 1/2 tsp black salt
• 1/2 tsp garlic powder
• 1/2 tsp turmeric powder

Soak the pumpkin seeds overnight in some water.  Rinse the pumpkins seeds and rub as much skin off as you can.  This will help the egg not take a greenish color.  Blend the pumpkin seeds with water until you get a smooth paste (like a yogurt drink). Then add the rest of the seasoning (black salt, garlic powder, turmeric powder).

Heat a frying pan and pour the liquid in the pan.  Allow to cook and brown.  Do not mix the mixture until the  mixture starts solidifying. Think of a pancake cooking.  Gently flip the mixture over when you start seeing the edges cook. Flip to cook the other side.

If you taste the “eggs” and want a little more saltiness, add some more black salt. Serve as you would scrambled eggs.

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