There’s something a little cathartic about picking up a delicate egg and gently whacking it on the side of a bowl, only to let its runny yellow contents spill out, leaving you with a sticky shell (and slightly higher cholesterol). Eggs have long been a staple in our kitchens, a steadfast recipe requirement and a complete meal on their own — a natural source of protein, choline, lutein and sulfur. But for some, eggs just can’t be tolerated, whether it’s a finicky stomach, intolerant allergy or desire to lead that vegan life.

Just Scrambled is the newest plant-based egg-like product. San Francisco-based food company Hampton Creek screened more than 1,550 plants to discover just eleven types that have the capability to mimic the taste and functionality of eggs. With items like their non-GMO Just Mayo hitting shelves last year, and even an eggless cookie dough debuting this month, the true test hits grocery stores this spring. Resembling egg whites in a clear jar, Just Scrambled is made from a specific variety of the yellow pea plant and carries the same benefits as real eggs, without any of the negative aspects that some of us just can’t tolerate.

For vegans and other health-conscious folks, the sound of a cholesterol-free, egg-free, dairy-free and lactose-free product that doesn’t contain any artificial colors or flavors almost sounds too good to be true — and the fact that Just Scrambled’s finished product supposedly looks exactly like its original brown- or white-shelled predecessor in your fridge is a testament to their highly scientific, all-natural creation.

Would you or wouldn’t you whip up your next all-American breakfast using eggless eggs?

Here’s a decadent recipe using Just Mayo to give the eggless egg phenomenon a try…