Jar-Friendly Mung Bean Scramble Dry Mix

DIY "Just Egg" dry mix for longer storage and quick and easy meal Makes: ~4 servings (multiply for bigger batches) Shelf Life: ~6 months in airtight jar in a cool, dark place If you want fluff without baking powder/soda: You can blend the wet batter longer and at high speed to incorporate air, then cook gently so you don’t knock all that air out. Adding 1–2 tbsp aquafaba (liquid from cooked chickpeas or canned chickpeas) to each serving before blending will give more air-trapping structure — and works without baking powder/soda. Cream of tartar could be added with aquafaba (⅛ tsp per serving) to help hold the air longer while cooking.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mung bean flour → Grind hulled, split mung beans into a fine powder. Sift to remove coarse bits.

Step 2

Sunflower seed meal → Grind raw sunflower seeds until fine but not oily.

Step 3

Roasted garlic powder → Roast sliced garlic at 350°F until golden, cool, and grind to powder.

Step 4

💡 Pro tip for storing in a jar:

Step 5

Layer ingredients in this order: heavier flours on bottom, powders in the middle, salt last. Shake jar before using to redistribute.

Step 6

You can make a 1-quart jar batch by multiplying all ingredients by 4 — then you’ll have instant egg mix for weeks.

Step 7

To Make 1 Serving

Step 8

Mix liquid & powder: In a blender, combine ½ cup dry mix with ½ cup water and ½ tbsp oil (avocado, olive, or coconut — or skip for oil-free). Blend until smooth.

Step 9

Cook: Heat a nonstick pan over medium. Add a little oil (or use oil-free nonstick). Pour in batter, stirring gently until scrambled-egg texture forms (about 5–8 min).

Step 10

Serve hot with your favorite toppings.