The Standard Conversion: How to Measure Just Egg
For most cooking and baking applications, the rule of thumb is to use 3 tablespoons of liquid Just Egg to replace one large chicken egg. This provides a volume equivalent that works reliably in most recipes. A 12-ounce bottle of Just Egg typically contains the equivalent of 6 to 8 large eggs, depending on your precise measurement and the specific recipe.
While the 3-tablespoon measure is generally effective, some recipes, particularly those that require a bit more binding or a richer flavor, may benefit from a slightly different ratio. For extra-large or jumbo eggs, or when seeking a denser texture in baked goods like cookies, some cooks find that 4 tablespoons (or 1/4 cup) per egg yields better results. It is important to remember that this conversion is based on volume and may not perfectly replicate the weight or specific properties of a chicken egg, which is why recipe-specific adjustments can be helpful.
Just Egg vs. Chicken Eggs: A Nutritional Snapshot
When considering a switch to a plant-based egg substitute, it's helpful to compare the nutritional profiles. While both provide protein, Just Egg and chicken eggs have distinct differences. Notably, Just Egg is completely cholesterol-free, which is a significant factor for individuals monitoring their cholesterol intake.
| Nutrient | Just Egg (per 3 tbsp serving) | Large Chicken Egg (per serving) |
|---|---|---|
| Calories | ~70 | ~70 |
| Protein | 5 g | 6 g |
| Total Fat | 5 g | 5 g |
| Cholesterol | 0 mg | 185 mg |
| Sodium | 170 mg | 70 mg |
| Vitamin D | Trace | Significant source |
| Calcium | Trace | Significant source |
Considerations for Cooking vs. Baking with Just Egg
The versatility of Just Egg extends to both cooking and baking, but a few key practices can ensure the best outcome for your dish. For scrambles and omelets, Just Egg behaves very similarly to its animal counterpart. Using a good-quality non-stick pan is crucial, as the mung bean protein can adhere to surfaces if not properly prepared. When cooking, avoid overcooking, as the texture can become dry.
For baking, Just Egg serves as an excellent binder and adds moisture and structure to many baked goods, including cakes, muffins, and cookies. However, it is not a direct substitute for all egg-based recipes, especially those that rely heavily on the leavening and foaming properties of whipped egg whites, such as meringues or angel food cake. For specific recipes like brownies, which depend more on eggs for their chewy texture, a special adjustment is recommended: reducing the oil and adding a small amount of water to the Just Egg mixture.
Baking with Just Egg: A Quick Guide
- Cookies and Muffins: Use the standard 3 tablespoons per large egg conversion.
- Brownies: Use a modified conversion of 2 tablespoons of Just Egg and 1 tablespoon of water per egg, while also reducing the total oil by 75%.
- Cakes: Most boxed and homemade cake mixes work well with a 3 to 4 tablespoon substitution.
Best Practices for Cooking and Storing Just Egg
To get the most out of your Just Egg, follow these simple guidelines:
- Storage: Keep the carton refrigerated at all times. Once opened, it should be consumed within seven days to maintain optimal freshness and safety.
- Preparation: Always shake the carton well before pouring to ensure the ingredients are evenly mixed. This is especially important for the liquid version.
- Pan Choice: When scrambling or making omelets, use a non-stick pan over medium-low heat to prevent sticking. A well-seasoned cast-iron skillet is also a great option.
- Heat Control: Cook Just Egg gently. High heat can cause it to become rubbery. Scrape the edges and fold it toward the center as it cooks, just as you would with traditional scrambled eggs.
- Flavor Enhancement: For an even more authentic "eggy" flavor, consider adding a pinch of kala namak (black salt) to your scramble or omelet. The sulfur compounds mimic the taste of eggs.
- Freezing: While the manufacturer does not recommend freezing the liquid product, some users report success with freezing cooked portions. It is best to cook it fully first before freezing.
Conclusion: Making the Switch Seamlessly
Understanding how much Just Egg substitute equals one egg is the first step toward seamlessly incorporating this plant-based product into your cooking routine. With a simple 3-tablespoon rule of thumb for large eggs and minor recipe-specific adjustments for certain baked goods, Just Egg can be a versatile and healthy alternative to chicken eggs. Whether you're making a fluffy scramble or binding a batch of cookies, knowing the right conversion helps ensure delicious and successful results every time. Its cholesterol-free nature and comparable protein content make it a compelling choice for a variety of dietary needs and preferences. For more information on the product and its ingredients, you can visit the Eat Just website.
