Just Egg is a plant-based egg substitute made from mung beans. It is designed to have a similar taste and texture to chicken eggs, allowing vegans and vegetarians to enjoy egg-based dishes. With its rising popularity, many people wonder if Just Egg can be used successfully in recipes that traditionally call for chicken eggs. In this article, we’ll take a look at how Just Egg works in different recipes and whether it can effectively stand in for eggs in everything from scrambles to baked goods.
What is Just Egg made of?
The main ingredient in Just Egg is mung bean protein isolate. Mung beans have been used as the base for egg substitutes and scrambles for many years in various Asian cuisines. Just Egg has optimized the mung bean protein to mimic the flavor, nutrition, and binding qualities of chicken eggs.
In addition to mung bean protein, Just Egg contains canola oil, nutritional yeast, and turmeric for color. It has zero cholesterol and is lower in saturated fat compared to chicken eggs. The complete nutrition facts are:
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 70 |
| Total Fat | 4.5g |
| Saturated Fat | 0.5g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 290mg |
| Total Carbohydrates | 2g |
| Dietary Fiber | 1g |
| Total Sugars | 0g |
| Protein | 5g |
The mung bean base gives Just Egg the ability to act similarly to chicken eggs when heated, setting into soft curds or baking into an airy texture. But how does it actually perform in cooking and baking?
How does Just Egg work in savory recipes?
Many people use Just Egg to replace eggs in breakfast scrambles, omelets, egg sandwiches, and other savory egg dishes. The heat coagulates the Just Egg into soft, fluffy curds just like chicken egg scrambles.
When cooking Just Egg:
– It can be scrambled or fried just like chicken eggs.
– The scrambles are soft and creamy but won’t get as firm as cooked chicken egg curds.
– Just Egg requires less cooking time and stirrings compared to chicken eggs since it doesn’t need to fully set.
– Adding fillings like veggies, cheese, and meats will help make the Just Egg curds more dense and substantial.
– Just Egg can also be used to make veggie-filled omelets and frittatas.
– For egg sandwiches, Just Egg patties can be cooked ahead and stored in the fridge to heat up on an English muffin or sandwich bread.
– In dishes like quiche, frittata, and stratas, Just Egg binds the ingredients together just like chicken eggs.
– It can be used in egg wash substitutes for coating vegetables, meats, and baked goods before breading.
Overall, Just Egg excels when used in place of eggs in savory cooked dishes thanks to its ability to set up into curds. It may take some adjusting to the slightly different texture, but it will provide a very convincing egg-like taste and appearance.
How does Just Egg perform in baking?
Eggs serve several important functions in baked goods like cakes, muffins, cookies, and quick breads. They add moisture, structure, lift, and richness. Just Egg can replicate many of those qualities when substituted for regular eggs:
– In cakes, Just Egg helps create a fluffy crumb structure to trap air bubbles just like chicken eggs. However, it may not achieve quite the same rise.
– Quick breads like muffins and banana breads made with Just Egg come out moist and tender but again may have a tighter crumb compared to recipes using chicken eggs.
– Cookies made with Just Egg spread less and have a more cake-like texture. They hold their shape well during baking.
– Replacing each chicken egg with 2-4 tablespoons of Just Egg is a good starting point for baked goods. More Just Egg may be needed for optimal texture.
– When making custards and puddings, Just Egg won’t set up quite as firmly. Adding cornstarch or tapioca starch helps improve the consistency.
– In general, baked goods made with Just Egg will be denser with a more uniform crumb structure compared to chicken egg recipes.
While Just Egg can deliver passable results in baking, it lacks some of the unique properties of chicken eggs. Using it in combination with other binding agents like flax eggs, bananas, or aquafaba can help improve lift and texture. It may also take some reworking of recipes to adapt to plant-based eggs.
What recipes work best with Just Egg?
After testing Just Egg in everything from omelets to cakes, some recipes turn out better than others. Here are the types of recipes that Just Egg excels in:
– Scrambles, omelets, and egg sandwiches – Just Egg is designed to taste and perform just like chicken eggs in these classic egg dishes.
– Quiches, frittatas, and stratas – The custard-like filling helps hide any textural differences between Just Egg and chicken eggs.
– Pancakes and flatbreads – These don’t rely as much on lift so Just Egg binds and flavors them well.
– Egg washes for breading and binding – Just Egg works perfectly to help coatings adhere to foods.
– Rich cakes and muffins – The moisture and fat from other ingredients mask any structural issues.
Recipes that may need some adjustment with Just Egg include:
– Soufflés and angel food cakes – These airy items rely strictly on whipped egg whites so are harder to replicate with Just Egg.
– Lean baked goods like cookies – These show the density differences without moisture and fat to hide behind.
– Custards and puddings – Extra starch helps improve the set-up with plant-based eggs.
With some recipe testing and substitutions, Just Egg can work well in the vast majority of dishes that traditionally use chicken eggs. Focusing on recipes that highlight Just Egg’s strengths is an easy way to start enjoying this versatile egg replacer.
Does Just Egg work well with cooking and baking methods?
Just Egg performs differently when used with certain cooking and baking methods. Here is an overview of how it works with key techniques:
– Sautéing and scrambling – Just Egg excels when cooked on the stovetop, forming tender curds perfect for scrambles and omelets.
– Baking – It provides decent lift and structure in baked goods, though may need binders to improve texture.
– Frying – Just Egg holds up well to frying but may absorb more oil since it is more porous than chicken eggs.
– Boiling – Just Egg doesn’t hold its shape perfectly when boiling like traditional eggs.
– Blending – It purees smoothly into batters and mixes.
– Whisking – Whisking vigorously can improve the lift and aeration.
– Microwaving – Just Egg requires lower microwave power and cooking times than chicken eggs to avoid toughness.
– Freezing – Frozen Just Egg maintains its properties after thawing with minimal separation or weep.
Just Egg may not stand up to certain traditional egg techniques as well as chicken eggs, but a few adjustments make it work across most common cooking methods. Understanding how it behaves helps modify recipes for optimal results.
What are the best substitutes for Just Egg?
While Just Egg mimics chicken eggs well in many instances, there are times when other egg replacers may be better suited. Here are top substitutes for Just Egg:
– Tofu – Blending silken tofu makes an excellent vegan egg for scrambles and quiches. It is lower in fat than Just Egg.
– Flax egg – Perfect for baking, flax eggs provide lift and structure rivaling chicken eggs. Use 1 tablespoon ground flax + 3 tablespoons water per egg replaced.
– Aquafaba – The viscous liquid from canned beans whips up like meringue and sets custards firmly. Use 3 tablespoons per egg.
– Applesauce or banana – These fruit purees add moisture, structure, and binding to baked goods. Replace each egg with 1/4 cup.
– Commercial replacers – Brands like Bob’s Red Mill Egg Replacer mimic eggs when baking. Follow package directions.
– Ener-G Egg Replacer – A versatile starch-based powder that works well in most cooking and baking applications.
– Chia or chia and water mix – Offers binding power; use 1 tablespoon chia seeds plus 3 tablespoons water per egg replaced.
There are benefits to using specialized egg substitutes based on the needs of the recipe. But for an easy, do-it-all option, Just Egg delivers on the eggy taste and texture.
What are the advantages of cooking with Just Egg?
Just Egg has risen in popularity because it offers several advantages:
– **Convenience** – Just Egg comes pre-made and ready to cook just like chicken eggs, unlike homemade flax eggs or aquafaba whips. It’s as easy as cracking a chicken egg.
– **Taste and texture** – Its mung bean base offers better egg flavor than tofu or banana-based egg substitutes, with creamy curds when scrambled.
– **Nutrition** – With 5g of protein and no cholesterol per serving, it’s healthier than chicken eggs. The protein keeps you full.
– **Versatility** – Just Egg works well in most savory and baked dishes so you don’t need multiple kinds of egg replacers.
– **Cost** – Priced competitively with high-end eggs, Just Egg offers value, especially with the time saved from making homemade substitutes.
– **Accessibility** – Sold in many standard grocery stores and online, Just Egg is easy to find and stock compared to specialty replacers.
– **Sustainability** – Choosing plant-based Just Egg reduces dependency on factory farm systems and carbon emissions of animal products.
For those seeking an easy, nutritious egg alternative that provokes minimal change to their cooking routine and favorite recipes, Just Egg checks all the boxes.
What are the disadvantages and limitations of Just Egg?
However, there are some downsides and limitations to consider:
– **Added fat** – With 4.5g of fat per serving, Just Egg is higher in fat compared to something like mashed tofu. This may be a concern for low-fat diets.
– **Price** – Though competitively priced, Just Egg costs more than basic ingredients like flaxseed meal or applesauce that can replicate eggs. The premium pricing isn’t friendly for all budgets.
– **Allergens** – Since it contains yeast extract, Just Egg isn’t suitable for those with yeast allergies. Mung bean protein could also trigger related legume allergies.
– **Availability** – Despite growing distribution, Just Egg may still be hard to find depending on where you live, especially internationally.
– **Waste** – The plastic bottle generates more food packaging waste compared to reusable homemade egg substitutes.
– **Texture** – While good, the texture doesn’t perfectly mimic chicken eggs in certain dishes, especially when baking without binders.
For times when cost, fat content, allergies, or texture are a concern, homemade egg swap-ins may still be preferable. But for most applications, Just Egg offers convenience without sacrificing quality.
Does Just Egg work as well as traditional chicken eggs?
Just Egg shines in head-to-head comparisons with chicken eggs in certain areas:
– **Nutrition** – With zero cholesterol and less saturated fat, Just Egg is clearly healthier.
– **Ethics** – A vegan product made from plants is more ethical than factory-farmed chicken eggs.
– **Sustainability** – Just Egg has a lower carbon footprint with no animal involvement.
– **Flavor** – Many find the rich, egg-like taste comparable or preferable to chicken eggs.
However, there are some shortcomings:
– **Binding and structure** – Chicken eggs provide more lift, leavening, and stability in certain baked goods.
– **Gelation** – Chicken eggs set up firmer than Just Egg in custards and puddings.
– **Convenience** – Dealing with shells makes chicken eggs slightly less convenient.
– **Affordability** – Pound for pound, chicken eggs are cheaper than the premium Just Egg.
While not a perfect replica, Just Egg excels at mimicking the experience of cooking with chicken eggs. With a few recipe adjustments, it can deliver very similar results across a versatile range of egg dishes. For those going plant-based, it provides a user-friendly, economical source of protein, vitamins, and necessary binding and moisture in recipes.
What recipes work just as well with Just Egg as with chicken eggs?
Certain recipes make the swap between Just Egg and chicken eggs seamless:
– **Scrambled eggs** – Just Egg’s scramble texture is nearly indistinguishable from chicken eggs.
– **Omelets** – Filled omelets work perfectly with Just Egg as the binder.
– **Frittatas and stratas** – The cheese, veggies, and other mix-ins camouflage any Just Egg differences.
– **Egg sandwiches** – It’s hard to tell Just Egg and chicken egg patties apart when cooked and placed on bread.
– **Quiches** – A tasty custard prevents any textural discrepancies between types of eggs.
– **Flatbreads** – The Just Egg binder makes flavorful naan and socca just as well as chicken eggs.
– **Pancakes** – Fluffy pancakes turn out delicious made with either Just Egg or chicken eggs.
Thanks to its convincing egg-like qualities when cooked, Just Egg shines when used in place of chicken eggs in savory dishes and basic baked goods.
What recipes may need adjustments with Just Egg instead of chicken eggs?
There are certain recipes where Just Egg doesn’t directly mimic chicken eggs. Some adjustments may help optimize recipes:
– **Cakes** – Add extra leavening or use Just Egg blended with applesauce to improve lift.
– **Meringues** – Since Just Egg can’t be whipped into stiff peaks, use aquafaba instead.
– **Macarons** – For the same reason, aquafaba makes a better choice.
– **Mousses** – Extra gelatin helps Just Egg properly set up a mousse.
– **Cookies** – A bit more leavening or binding agents compensate for Just Egg’s denseness.
– **Yorkshire Pudding** – Resting the batter before baking helps Just Egg release steam and rise properly.
With a few tweaks such as extra leavening or binders, Just Egg can work in virtually any recipe. But for recipes where chicken eggs are truly irreplaceable, alternate homemade egg substitutes may be required.
What types of recipes highlight Just Egg’s best qualities?
There are certain recipes that play to Just Egg’s strengths and make it seem like the best possible egg substitute:
– **Scrambles** – With its creamy curds, Just Egg excels in simple or loaded breakfast scrambles.
– **Sandwiches** – Just Egg patties are tasty and satisfying layered on bread or rolls.
– **Stratas and bakes** – Mixed with veggies, starch, and cheese, Just Egg works seamlessly to bind these dishes.
– **Enriched or moisture-dense baked goods** like muffins, sweet breads, and cakes.
– **Quiches and frittatas** – Just Egg binds the custardy filling perfectly.
– **Flatbreads** like socca that need just basic lift and binding.
For dishes where Just Egg’s talents for scrambling, binding, and adding egg-like moisture and richness shine, it stands head and shoulders above many other egg alternatives.
Conclusion
Just Egg has proven itself an incredibly versatile and user-friendly egg substitute that works well in a wide range of everyday cooking and baking applications. While it may not fully replicate the exact properties of chicken eggs in certain recipes, with a few adjustments, Just Egg can convincingly stand in for eggs whether you are vegan, vegetarian, or simply want to reduce your cholesterol intake.
Thanks to its heat-sensitive mung bean protein base that coagulates and sets during cooking, Just Egg can mimic the texture of fluffy scrambled eggs, set up a quiche filling, or help bind muffins. Its nutritional profile is also superior to chicken eggs. While no substitute is perfect, Just Egg hits the mark on convenience, taste, nutrition, ethics, and sustainability. For those looking to eliminate eggs from their diet without giving up their favorite egg-based dishes, Just Egg is worth cracking into.