Converting Just Egg: How Much is Equivalent to One Regular Egg?
The conversion from Just Egg to a chicken egg is designed to simplify plant-based cooking. For most cooking and baking, the standard ratio is 3 tablespoons of liquid Just Egg for one large egg. This allows the product to mimic traditional whisked eggs.
Using a ¼ cup of Just Egg can also work well, especially when substituting for an extra-large egg. When preparing scrambled Just Egg, measure your desired amount and cook it like a regular egg. It is important to remember that the product's versatility depends on the recipe.
General Cooking with Just Egg
- Scrambles and Omelets: Use approximately 3 tablespoons per person for a standard serving. Cook on a non-stick surface over medium heat, moving the liquid around the pan until it sets to your desired consistency.
- Frittatas and Quiches: Just Egg performs well as a binder in these dishes, providing a similar consistency. Measure according to the standard conversion and combine with your ingredients.
- French Toast: Just Egg's liquid form is perfect for creating a classic French toast batter. Substitute it one-for-one (3 tbsp = 1 egg) and proceed with the recipe.
Baking with Just Egg: Understanding the Methods
Baking is a precise science, and a successful substitution depends on the baked good. Just Egg acts as a binder and provides structure, but may not work in recipes that require the leavening properties of egg whites. For instance, recipes that rely heavily on whipped egg whites for air, like angel food cake, are not suitable for a Just Egg swap.
Baking for Success
- Cakes and Breads: For most cake and bread recipes, a substitution of 3 tablespoons of Just Egg for every large egg works effectively. This maintains the necessary moisture and structure.
- Cookies: Just Egg adds structure and helps cookies hold their shape, working well in most recipes. For denser cookies, use 4 tablespoons of Just Egg per egg.
- Brownies: For brownies, use 2 tablespoons of Just Egg and 1 tablespoon of water for each large egg. Additionally, reduce the oil called for in the recipe by 75%.
Nutritional Comparison: Just Egg vs. Real Eggs
It is important to understand the nutritional differences between the two products. Just Egg and regular chicken eggs offer similar protein levels per serving, but their profiles differ. For those seeking to reduce cholesterol or follow a plant-based diet, Just Egg is a good alternative. A deeper look at the nutritional comparison reveals the full story.
| Feature | Just Egg (3 tbsp serving) | Large Regular Egg (approx. 50g) | Notes |
|---|---|---|---|
| Protein | 5g | ~6g | Comparable protein content per serving. |
| Cholesterol | 0mg | ~185-200mg | Major difference for heart-health conscious diets. |
| Key Ingredient | Mung bean protein isolate | A whole food from an animal source. | Just Egg is processed, eggs are not. |
| Key Nutrients | Contains no vitamin D, calcium, or iron. | Rich source of Vitamin D, calcium, and iron. | Supplementing is needed for key nutrients if replacing eggs. |
| Fat Content | 4-5g total fat, with no saturated fat. | 5g total fat, with saturated fats present. | Both have similar fat, but Just Egg's is healthier polyunsaturated fat. |
| Best For | Scrambles, omelets, frittatas, baking. | Most applications, especially those requiring specific texture (e.g., custards, fluffy meringues). | Just Egg works better in some applications than others. |
Conclusion: Choosing the Right Option for You
Converting regular eggs to Just Egg is straightforward, with a 3-tablespoon measure being the standard for one large egg. This rule makes it possible to enjoy plant-based alternatives. While Just Egg is a good choice for many dishes, understanding its limitations in specific baking applications and its nutritional differences is key. For precise, technical baking recipes, other egg replacement strategies might be more appropriate. Ultimately, the choice depends on dietary needs, culinary goals, and ethical considerations. With this guide, the switch can be made with successful results.
Frequently Asked Questions
Q: Can I use Just Egg for a boxed cake mix? A: Yes, Just Egg works well with most boxed cake mixes. Add 3 tablespoons of liquid Just Egg for every regular egg required in the instructions.
Q: Is Just Egg gluten-free? A: Yes, according to the manufacturer, the standard Just Egg liquid is gluten-free. However, those with severe sensitivities should be aware that it may be produced in a facility with shared equipment.
Q: Does Just Egg have a different taste or texture than regular eggs? A: Just Egg has a very similar texture to scrambled eggs, though some note a subtle umami or nutty flavor. The texture can be cooked to a preferred moistness or firmness.
Q: Can you freeze Just Egg? A: It is not recommended to freeze Just Egg in its liquid, uncooked form. However, it is perfectly fine to freeze after it has been cooked.
Q: How long does Just Egg last after opening? A: Once opened, Just Egg should be refrigerated and consumed within 7 days for optimal freshness and safety.
Q: Is Just Egg a healthy alternative to regular eggs? A: Just Egg offers a compelling nutritional profile for certain dietary needs, particularly being cholesterol-free. However, it lacks some of the naturally occurring vitamins and minerals found in regular eggs, such as Vitamin D, calcium, and iron.
Q: What is Just Egg made from? A: Just Egg is a plant-based product with a primary ingredient of mung bean protein isolate.
Q: Can I use Just Egg for recipes that require egg whites? A: No, Just Egg is designed to mimic a whisked whole egg (yolk and white combined) and cannot replicate the specific aeration properties of whipped egg whites needed for recipes like angel food cake.
