- Okay, we're gonna try.
Honestly, I'm probably not the best person
to try this because I actually don't really, really
know what eggs taste like.
(dramatic classical string music)
Hey everyone, it's me Hallease, endeavoring to persevere
as always.
It's Saturday morning here in our humble abode
and Mr. Hallese has bought Just Egg.
Why did you buy this?
- I don't know.
It was like a brain parasite that took over
and was like, yeah you know what, let's try that
and let me make biscuits.
- I don't know if y'all know this, but I'm allergic to eggs
so I think that's why he bought this, to see.
- Also there was a recent study that came out that put
everybody in an uproar that eggs are really bad for you.
Like if you have more than two eggs in a day,
then it increases your risk of cardiovascular disease.
But I mean it's always, like eggs are high in cholesterol.
Like it's always been a thing.
Whatever governing body was like, oh yeah, you know,
no you can just have eggs, it's okay.
Whatever's on the egg is fine.
But most cardiologists were saying no, you should cut
down on the eggs.
They have a lot of cholesterol.
Now they're just-- - Oh.
- Chickens are coming home to roost.
- Ah. (sizzling)
(calm music)
We picked up Just Egg from Sprouts, which, recording
this video, was the only place we could actually find it.
Their other product, though, Just Mayo, is available at HEB.
The instructions for Just Egg are pretty simple.
You scramble it the way you would a regular egg.
When I'm preparing eggs for Mr. Hallease,
I usually use butter, salt, and pepper,
and honestly it's scrambled the same way
with a similar consistency.
(calm music)
(laughing)
I will say, though, that I felt the need to cook
it down a little longer than a traditional egg.
So depending on your stove top, add a few minutes extra
to your general cook time.
(calm music)
So Mr. Hallease made biscuits. (laughs)
That was him doing air quotes around me saying
the word biscuits.
They are a biscuit-like situation.
They're gluten free.
We're trying to have like a full breakfast situation
to try out the Just Egg for y'all.
I'm gonna eat it because Mr. Hallease does all the cooking
anyway, and I'm always just grateful
that someone else is doing it, so there you go.
(lounge music)
To me, it tastes very bean-y 'cause it is a bean, I guess.
But I like it.
There's a flavor there.
It's bean, like legumes, I guess.
(casual music)
- Oh, I see what--
The texture's there.
It is slightly bean-y, like very plant-y.
Yeah, like chlorophyll-like, like the inside of a plant,
but it's got a little bit of a taste like polenta.
I don't know.
It looks exactly like eggs. Like it looks like eggs.
But it doesn't taste like eggs.
- [Hallease] At all to you?
- No. Doesn't taste like eggs at all.
(casual music)
In the sandwich, I can't taste, like it doesn't taste
like it did on its own.
It just tastes like I'm getting the sausage.
(laughing)
I'm getting the sausage, I'm getting the biscuit,
I'm getting the salt, the butter a little bit.
I'm not getting the same plantiness.
- [Hallease] So it tastes like an egg,
sausage biscuit situation to you?
- It's a lot less egg-forward, but yeah I mean,
the experience is similar.
- Apparently, if you're in to making an egg,
sausage biscuit situation, this will work pretty well.
I also feel like this would probably be pretty cool
for omelets.
Maybe I'll do that next time.
Let me know in the comments below if you wanna see
me try to make an omelet with Just Egg.
Yeah. (casual music)