FAQ

Take full advantage of the benefits of plant-based ingredients/food without suffering the loss of taste. You can make your dough fluffy, thicken your sauces, creams and baked goods, or enrich your dishes with nutritious ingredients.

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Inventive and selected ingredients. You can have a look at the ingredients of VollEy (whole egg), EyWeiß (egg white) and EyGelb (egg yolk), on the can and by visiting the homepage.

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According to our customers: “pleasant, round, spicy till full-bodied” . The mixture of plant-based ingredients brings with it a variety of flavours. A creative genius has produced a creation similar to an egg in shape, color and flavour.

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In short: to do good.

There are many delicious plant-based meat and milk products, but with MyEy – the vegan egg in a completely natural way – the last “gap” has been closed.

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All ingredients meet the guidelines for certification and come, if available, from the regional agriculture. It is produced in Austria, constantly evolving and its packaging consists mainly of cardboard. The price for the transport of dried, finely ground plant components is potentially reduced.
Since it does not require refrigeration and has a long shelf life it also helps the environment in a simple way.

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Not at all, but MyEy still contains different types of proteins. MyEy, as well as animal eggs, is a mixture of different components. MyEy was created to make the world a better place.
With much love and MyEy you can also make your kitchen a better place.

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Yes and that’s no surprise. Let’s think of happy chickens and how they would live in a sanctuary, eating the same healthy and purely plant-based ingredients that MyEy also contains – preferably from organic farming.

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The egg is designed so that the delicate chick can see the light of the world. MyEy is designed to allow all people who have their heart in the right place and also love our planet to explore the culinary highlights of the kitchen.

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Eygelb contains natural oils and therefore cannot be beaten in order to obtain a foamy mass. Eygelb however, gives a strong color and a full-bodied flavour.

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“Keep eating what you want but choose the plant-based variant”.

The dishes are not being “imitated”, but simply prepared in a traditional manner. The ingredients however, have to be adapted to the time in which we live.Today the ingredients are chosen in a responsible manner to bring more love to the dining table rather than more consumption. Why should we create a triangular or a blue doughnut just because it is vegan? No, a sausage is always a sausage and gets its name from its shape, no matter if its made of plant-based meat or not, it gets the same fragrant herbs – after all it is the fine blend of spices which determines the flavour. In some countries the fried egg is called “eye” or “Sunny side up”. Terms are often just expressions which describe a shape.Sympathy and creativity are the most powerful forces that allow us to bring well-known and delicious dishes to a pure form and to create delicious vegan dishes.

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Pay attention that MyEy cans are not exposed to heat or humidity (e.g. don’t place them close to radiators). Similarly to natural herbs you should not expose the ingredients of the can to vapour during cooking. If you work clean and the can is always well closed, the best-before-date should be reached easily.

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Taking a good cooling process (a cold bowl, cold water, stir and refrigerate) it can last 3 days without problems.

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EyWeiss and VollEy are not sensitive. EyGelb has a natural fat content. For Eygelb you can say as cooler the storage place the longer the shelf-life is.

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In this regard, we have prepared special offers – just ask.

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Just stir the mass more “powerfully”, add 1 or 2 tablespoons of MyEy and some salt. No matter if it is MyEyerspeis or MySpiegelEy – it makes your dish more compact.

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Work clean!
Because MyEy contains natural proteins, avoid fats/oil, detergent residue, flour or (citric) acid. Use a high/slim bowl, a mixer with strong performance and a good whisk.

At the beginning only add 25% sugar total amount and use your mixer at the highest speed. Add the remaining sugar and whip to stiffen. Add vanilla, lemon, liquor, MyEygelb or liquid chocolate if desired.

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Then spread out the mass, sugar thoroughly and place in a preheated oven at 230-250°C until golden brown (note: it also works using a bunsen burner). Generously sprinkle with icing sugar and sliced toasted almonds.

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Once again generously add icing sugar (about 50%), possibly colored with natural extracts and put it into a pastry bag

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Mix about the 100% of the total weight of the sifted sugar and a pinch of salt (experts can pour first a trickle of caramelized sugar – this makes the mass more firm and solid). Put the meringues on the baking paper in the oven at 120°C, after 5 minutes open the door and let them dry for 2-3 hours at 60-80°C

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After pouring the hot thread sugar put hot agar agar brew in the still warm mass. Give the mass a form and let it stiffen. Coat with chocolate glaze (9:1).

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Mix the agar agar brew with a preheated mass of soy yogurt (flavored with vanilla and lemon) and put into cooled cups, mini forms or terrines or apply it on the basis of a pie.

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Cut onions into cubes and fry them in hot oil, cut some real plant-based vegetarian sausages (Vürstl), vegan bacon or delicious vegetarian meat into strips and fry them for a short time. Add 1-2 tablespoons of MyEy to EyWeiß and EyGelb, add some salt and “pull” each of it in a pan (until thickening).When EyGelb is ready, put it into the EyWeiß pan (do not mix them!).Sprinkle with pepper, refine with Kala Namak (indian black salt) if available and a pinch of ground nutmeg. Mix the roasted onions with the bits of meat, season along the edge of the pan and sprinkle the fresh chopped chives in the middle.In addition serve a couple of bread slices with a soft cheese spread. Enjoy your meal!

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See first “How do I make a good dish with MyRührEy?“, then:Open, fry, ready – Not so fast. By adding salt and more egg powder as well as heating and then letting everything cool down slightly, you can make the egg mixture more firm. Shape your egg mixture as you like creating with a tablespoon a large circle with the EyWeiß and a small one with the EyGelb on a plate or in the pan. It can also be prepared on the day before and then served with some drops of fine oil and fresh chives after preheating.“Looks frightenly real – tastes supernice” , says the legendery chef and Rock ‘n’ Roll Vegan Jérôme Eckmeier

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