Extra Fine Kala Namak Himalayan Black Salt in Pouch 60g Salthouse & Peppermongers

This made the tofu smell and even taste eggy!! I was pleased with this as I was not convinced it would be the game changer it was advertised as. Definitely worth buying if you want to make scrambled tofu. I've put it on chips and other things too so it will not be wasted! Only a few pounds so worth the money

If you are vegan, this is a great addition to any recipe where you want the savoury egg flavour to come through, like in pancakes, Yorkshire puddings or scrambled eggs, without using any eggs of course. Nutritional yeast and soya milk make up the other components, so that you can get as authentic a flavour and texture. It's a great product, but very hard to find in local shops and not available in any supermarket so this is a great place to look if you can't find it anywhere else, as it really does give that extra egg flavour missing when you don't eat actual eggs. It basically taste like sulphur you only need a little at a time so goes a long way.

In all the Kala Namak salts available, I first tried this Salt House brand. This one is grinded salt/dust consistency (categorised as "extra fine salt") and smells much stronger (something my husband dislikes, but I don't mind). It doesn't change the colour of the soup.When I finished this I got a different brand. That one is tiny speckles (categorised as "fine salt", still small to sprinkle on top of soup or tofu) and doesn't smell as strong. This also makes the soup a slight shade darker.I like the "extra fine salt" consistency, but dislike the packaging. You have to faff to open it, use a tea spoon to sprinkle, etc. Also, after a few months, the seal of the bag broke so I had to keep it shut with a peg. 60g for the price seems a bit much, but you don't have to use much/meal. This bag lasted me about 5 months and I used a bit every week (mostly in soup).Overall, I think it's a matter of preference: if you like Kala Namak salt, and you like a stronger hint of the "egg smell", then I'd recommend this :)

Black salt was recommended to give tofu an eggy taste. Chose this brand. Does the job and I use it a lot.(I should point out I haven’t eaten eggs for many years so no idea if the taste works but gives a sort of sulphurous taste)

This is such a vegan staple!! I’ve made scrambled tofu, no-egg and cress sandwiches, french toast and egg custard all vegan using this salt to add an eggy flavour and it’s been so delicious and realistic! I’d definitely recommend this, especially for the price as you get a fair bit of salt for the price!

Made scrambled tofu with a sprinkle of the salt and some turmeric. It is actually decent. Problem is trying to figure out the how much to use.

This was very reasonably priced - especially as you don't need to use a lot in one go. It was perfect for my pretend egg mayo sandwich - would definitely recommend!

It's OK but not very eggy flavoured.