You Don’t Have to Put an Egg On It: How Portland Chefs Work Around the Egg Shortage | Eater Portland
"Tyler Sirna, from a vegan fast‑food operation, recommends using a commercial mung‑bean product poured into a muffin tin, baked, and finished with "a pinch of kala namak" to recreate a chewy egg‑patty texture, and cautions that "A little goes a long way" when seasoning with black salt." - Anastasia Sloan
