Does anyone have any cooking tips for this? I wasn't especially wowed and I'm wondering if I did something wrong. The taste is sort of... nothing, with a hint of almost flour-y taste, and the texture is downright unpleasant. Very soft and jiggly and squidgy. Not very egg-like at all, unless you're one of those people that like your eggs very undercooked I guess. I could never stand that.

I cooked it as long as I could manage but it was starting to burn a bit. Seems like the outside crisped but the inside stayed totally unchanged. Also, all trace of black-salt flavor vanished as soon as the batter hit the pan. I see a lot of people calling it 'too realistic' so I guess I was a bit let down!