How to Measure Just Egg for Three Eggs
When converting from traditional eggs to the plant-based liquid alternative, Just Egg, the standard conversion is straightforward. For every one large chicken egg, you should use three tablespoons of Just Egg. Following this logic, to replace three eggs, you will need exactly nine tablespoons of Just Egg. For a smoother measurement, this volume is equivalent to half a cup plus one additional tablespoon.
For most cooking applications like scrambles, frittatas, or omelets, this ratio works perfectly. However, for baking recipes, which rely on the specific chemical properties of eggs for structure and lift, you may need to make slight adjustments to achieve the desired texture. Always shake the Just Egg bottle well before measuring to ensure all ingredients are evenly distributed.
Measuring Just Egg for Different Recipes
Here’s a breakdown of how the conversion works across various cooking styles:
- For Scrambles and Omelets: For fluffy scrambled eggs or a perfectly set omelet, nine tablespoons (or half a cup plus one tablespoon) is the ideal amount. Cook over medium-low heat and stir gently to achieve a texture very similar to traditional scrambled eggs.
- For Baking (Cakes, Muffins): In many baked goods, Just Egg can be a simple 1:1 substitute (by the 3 tbsp per egg ratio). For three eggs, use nine tablespoons. For recipes that require a very light, airy texture, like angel food cake, Just Egg is not a suitable substitute.
- For Brownies: Brownie recipes often have a higher fat content and specific egg requirements for chewiness. For brownies, some suggest reducing the oil by 75% and using 2 tablespoons of Just Egg plus 1 tablespoon of water for each egg to prevent an oily, overly wet texture. For three eggs, that would mean 6 tablespoons of Just Egg and 3 tablespoons of water, along with a significantly reduced amount of oil.
- For Pancakes: Many pancake recipes can work with or without eggs. If using Just Egg, the 3 tablespoons per egg rule applies, but some vegans prefer other replacers like flaxseed eggs. A little Just Egg can increase fluffiness.
Nutritional Comparison: Just Egg vs. Chicken Eggs
While Just Egg expertly mimics the cooking properties of chicken eggs, there are notable nutritional differences that are important for consumers to consider, especially when replacing three whole eggs.
| Feature | Three Large Chicken Eggs | Nine Tablespoons (3 Servings) of Just Egg |
|---|---|---|
| Calories | ~216 | ~180-210 |
| Protein | ~18g | ~15g |
| Fat | ~15g | ~12-15g |
| Saturated Fat | ~6g | 0g |
| Cholesterol | ~621mg | 0mg |
| Sodium | ~195mg | ~450-630mg |
As the table shows, one of the most significant differences is the complete absence of cholesterol in Just Egg. Just Egg also typically has a slightly lower protein content and higher sodium levels per equivalent serving than chicken eggs. For a person needing to limit cholesterol intake, Just Egg is a clear winner. However, for those aiming for a high-protein, low-sodium diet, whole eggs may be more suitable. As with any food, understanding your dietary goals will help you choose the best option. A large chicken egg also contains more naturally occurring vitamins and minerals, including B12 and Vitamin D, which are not fortified in all Just Egg products.
Practical Tips for Using Just Egg
- Pre-heat your pan: Use a good non-stick skillet and ensure it is properly pre-heated before adding Just Egg to prevent sticking.
- Adjust for moisture: If you find your baked goods are too moist, slightly reduce the total liquid in the recipe to compensate for Just Egg's consistency.
- Embrace the mung bean flavor: While generally mild, Just Egg has a subtle bean-like flavor. If it's too noticeable, add extra seasonings like black salt (kala namak) for a more authentic 'eggy' taste or spices to complement your dish.
- Store it properly: Once opened, Just Egg should be refrigerated and used within seven days for optimal freshness.
- Consistency is key: Shake the bottle vigorously before every use. The product's ingredients can separate over time while in the fridge, and a good shake ensures consistent results.
The Ingredients Behind Just Egg
Just Egg's ability to replicate the texture and function of chicken eggs comes from its primary ingredient: mung bean protein isolate. The mung bean is a legume that has been consumed for centuries and is key to creating the egg-like consistency. Other ingredients work together to bind, color, and stabilize the product:
- Water
- Expeller-Pressed Canola Oil
- Natural Flavors
- Gellan Gum (a vegan thickener and stabilizer)
- Turmeric and Carrot Extractives (for color)
These plant-based ingredients are carefully formulated to deliver the performance of chicken eggs without the cholesterol or animal products.
Conclusion
For those asking how much Just Egg equals three eggs, the definitive answer is nine tablespoons, or approximately 1/2 cup plus one tablespoon, of the liquid product. While this conversion is reliable for many common dishes, especially scrambles and omelets, understanding the nuances for baking and the nutritional differences is crucial for best results. Just Egg offers a cholesterol-free, plant-based alternative that is similar in calories and protein to large chicken eggs but higher in sodium. By following these simple conversions and tips, you can successfully replace three eggs in most recipes and achieve excellent plant-based cooking. For more information on plant-based diets and sustainable eating, visit resources like the Good Food Institute.
