Understanding What Just Egg Is
Just Egg is a popular plant-based egg substitute made primarily from mung bean protein isolate. This legume-based liquid is formulated to mimic the taste, color, and texture of traditional eggs, making it a compelling option for vegans, those with egg allergies, and anyone looking to reduce their consumption of animal products. Its recognizable golden color comes from natural extracts like turmeric and carrot. The product is available in a liquid pourable format, as well as convenient frozen, folded patties.
Just Egg in Cooked Dishes: Scrambles, Omelets, and More
For cooked dishes like scrambles, omelets, and frittatas, Just Egg is an exceptional substitute. It cooks similarly to real eggs, forming fluffy curds when scrambled and holding its shape well in an omelet. For the best results, use a non-stick pan over medium-low heat to prevent sticking. Seasoning is key to achieving a truly authentic "eggy" flavor. Many users recommend adding a pinch of black salt (kala namak), which provides a sulfury taste reminiscent of traditional eggs.
How to Cook a Perfect Just Egg Scramble
Here are some tips for mastering the Just Egg scramble:
- Shake well: Always shake the bottle vigorously before pouring to ensure the ingredients are fully combined.
- Use a non-stick surface: A good quality non-stick pan is crucial to prevent the Just Egg from sticking.
- Use medium-low heat: Cook low and slow to ensure the egg sets evenly without burning.
- Scramble gently: Use a silicone spatula to gently pull the mixture across the pan as it cooks, allowing uncooked liquid to flow into the gaps.
- Avoid overcooking: Pull the scramble off the heat when it still looks slightly creamy. It will continue to set as it rests.
- Season strategically: Add any desired veggies, vegan cheese, or spices during the cooking process. A pinch of black salt at the end can create a distinctively egg-like flavor.
Baking with Just Egg: A Closer Look
Just Egg can also be used in many baking applications, where it provides binding, moisture, and some structure. It is suitable for recipes such as cakes, cookies, muffins, and quick breads. A general conversion ratio is 3 to 4 tablespoons of liquid Just Egg for every one large chicken egg.
Tips for Baking Success
- Binding agent: It performs very well as a binder in many dough-based baked goods.
- Not for meringue: Just Egg cannot replicate the properties of whipped egg whites, so it will not work for recipes like meringue or angel food cake. For these applications, aquafaba (chickpea brine) is a more suitable choice.
- Adjust brownies: For recipes that rely heavily on eggs for texture, such as brownies, specific adjustments are needed. For brownies, reduce the oil and use a mixture of Just Egg and water to prevent a gummy, oily texture.
- Add structure: In baked goods that require a fluffier, lighter texture, you may get better results with 3 tablespoons of Just Egg, while 4 tablespoons can provide a denser, crispier result, such as in certain cookies.
Comparing Just Egg to Real Eggs and Other Replacers
Just Egg differs from both real eggs and other common vegan alternatives like flax eggs. The choice depends heavily on the recipe's requirements and your dietary priorities.
| Feature | Just Egg | Real Egg (Large) | Flax Egg (1 large egg equivalent) |
|---|---|---|---|
| Main Ingredient | Mung Bean Protein Isolate | Egg | Ground Flaxseed + Water |
| Cholesterol | 0 mg | ~185 mg | 0 mg |
| Protein | 5 g per 3 tbsp | 6 g | ~1.5-2 g |
| Sodium | ~170-210 mg per 3 tbsp | ~65 mg | Negligible |
| Primary Use | Scrambles, omelets, baking | All-purpose cooking/baking | Primarily a binder in baking |
| Leavening | Minimal | Provides leavening | Minimal |
| Micronutrients | Minimal fortification | Rich source of vitamins A, D, E, B12, choline, iron, and selenium | Rich in omega-3s and fiber |
Just Egg and Nutritional Considerations
From a nutritional standpoint, Just Egg is an attractive option for those concerned about cholesterol and saturated fat, as it contains neither. With 5 grams of protein per serving, it's a solid plant-based protein source. However, it is a highly processed food, unlike a whole egg, and contains more sodium than a traditional egg. Additionally, it lacks the rich micronutrient profile found naturally in chicken eggs, such as vitamins D and B12. For vegans or those with egg allergies, these nutrients can be obtained from other fortified foods or supplements. For some, the environmental benefits of plant-based products may outweigh concerns about processing.
Conclusion: Is Just Egg the Right Replacer for You?
Whether Just Egg is the right choice depends on your specific culinary and nutritional needs. For those seeking a delicious, convenient, and convincing vegan replacement for breakfast dishes like scrambles and omelets, Just Egg is arguably the best product on the market. It also works effectively as a binder and moisture provider in many common baked goods. However, for recipes that require the distinct whipping or leavening properties of egg whites, alternatives like aquafaba are more appropriate. It is important to note that Just Egg is a processed product with a higher sodium content than real eggs.
Ultimately, Just Egg offers a versatile and highly realistic alternative for a wide range of cooking. For many, the taste, texture, and convenience of this mung bean-based product, combined with its environmental benefits, make it a perfect fit for a plant-based kitchen. For specific baking needs or to prioritize a whole-food, unprocessed diet, other replacers or traditional eggs may be more suitable.
For more information on the environmental impact of food production, you can visit the United States Department of Agriculture website.
