The Simple Conversion: How Much Just Egg is 3 Large Eggs?
The standard conversion for Just Egg is that 3 tablespoons of the liquid plant-based egg is equivalent to one large chicken egg. Therefore, to replace 3 large eggs in a recipe, you would need exactly 9 tablespoons of Just Egg. This is a straightforward 1:3 ratio, making recipe adaptation quite simple for quick scrambles, frittatas, or other dishes where the egg's primary function is as a base ingredient.
Measuring Just Egg for Perfect Results
While using tablespoons is precise, measuring 9 tablespoons can be a bit tedious. Here are some quick volume conversions to make the process easier:
- For 1 large egg: 3 tablespoons
- For 2 large eggs: 6 tablespoons (or 3/8 cup)
- For 3 large eggs: 9 tablespoons (or 1/2 cup plus 1 tablespoon)
- For 4 large eggs: 12 tablespoons (or 3/4 cup)
For most savory applications like scrambles or omelets, these conversions are reliable. However, when it comes to baking, a recipe's requirements for leavening and binding might necessitate a slight adjustment. Some bakers have found success using slightly more Just Egg per chicken egg to ensure the proper rise and moisture in delicate items, while for brownies, a different ratio and fat-to-water substitution are sometimes recommended.
Just Egg vs. Chicken Eggs: A Functional Comparison
Just Egg, made primarily from mung bean protein, mimics many of the functional properties of chicken eggs, but there are key differences to be aware of. Mung bean protein is known for its emulsifying, gelling, and binding capabilities, which is why Just Egg works effectively in so many recipes. However, the absence of egg whites and yolks means it cannot be separated and will not foam in the same way for meringues or angel food cake.
| Feature | Just Egg (Plant-Based) | Chicken Eggs |
|---|---|---|
| Primary Ingredient | Mung Bean Protein | Animal-based protein from hen |
| Cholesterol | 0 mg per serving | ~186 mg per large egg |
| Binding | High binding capacity; excellent for savory dishes and most baking | Very high binding capacity; standard for most recipes |
| Leavening | Good leavening for many baked goods due to formulation | Excellent leavening, especially when whites are whipped |
| Foaming | Does not foam; not suitable for meringues or angel food cake | Separable into whites that can be whipped into foam |
| Flavor | Clean, savory flavor designed to mimic eggs | Distinct, rich flavor, especially from the yolk |
Cooking and Baking with Just Egg
Tips for Savory Dishes
For scrambles, omelets, and frittatas, Just Egg cooks similarly to its conventional counterpart but may take a little longer to set. Using a non-stick pan over medium-low heat is recommended to prevent sticking and ensure a creamy, fluffy texture. Seasoning is just as important, as the subtle mung bean flavor can be enhanced with black salt (kala namak) for a more authentic 'eggy' taste. A new formulation has improved taste and texture to better match chicken eggs.
Considerations for Baking
Baking with Just Egg often requires some experimentation, though the standard 3 tbsp per large egg is a great starting point for most cakes, pancakes, and cookies. Recipes that rely heavily on eggs for structure, such as brownies, may need modification. For example, some baking guides recommend a reduced-fat approach for brownies, using a combination of Just Egg and water to prevent a wet or oily result. It is crucial to remember that Just Egg cannot replicate the leavening and foaming power of whipped egg whites, so recipes like angel food cake should be avoided.
Conclusion: Making the Switch Seamlessly
Switching from chicken eggs to a plant-based alternative like Just Egg is an easy process once you know the core conversion. For 3 large eggs, the substitution is 9 tablespoons of Just Egg. By understanding the product's functional properties and making minor adjustments for specific baking applications, you can achieve delicious, reliable results in a wide range of recipes, from breakfast scrambles to baked goods. Embracing this plant-based option is a simple step towards cooking more sustainably without sacrificing flavor or texture.
For more nutritional information and insights into the growing plant-based egg trend, see this EatingWell article.
