The Core Conversion: Whole Egg vs. Just Egg
Just Egg is a versatile, plant-based liquid product primarily made from mung beans, designed to act as a direct replacement for whole chicken eggs. For most applications like scrambling, omelets, and general baking, the standard conversion is straightforward: 3 tablespoons of Just Egg for every 1 whole large egg. However, this simple volume conversion falls short when a recipe specifically calls for only the yolk, because Just Egg is engineered to mimic a combined egg white and yolk, not the dense, nutrient-rich yolk alone.
Why Just Egg is Not a Simple Yolk Substitute
An egg yolk is a concentrated source of fat, emulsifiers (lecithin), and color, while the egg white primarily provides protein and moisture. Just Egg’s formula combines ingredients to perform the general function of a whole egg, providing binding and moisture, but it lacks the concentrated fat and specific emulsifying power that makes a yolk irreplaceable in some classic recipes. Recipes like custards, hollandaise sauce, and lemon curd depend on the yolk's unique properties to achieve their signature texture, richness, and mouthfeel.
A Strategic Approach to Substituting Just Egg for Egg Yolks
To successfully substitute for a single egg yolk using Just Egg, you must consider the yolk's specific function in the recipe and supplement the Just Egg accordingly. A large egg yolk is approximately 1 tablespoon in volume, which is a good starting point for your liquid base.
For Binding and Moisture
In recipes where the yolk is primarily a binder, such as in some cookie doughs or meatballs, you can begin with a small amount of Just Egg. One tablespoon of Just Egg is a logical approximation for the moisture and binding effect of one yolk. This substitution works best in baked goods that don't rely on the fat and richness for their final texture.
For Richness, Emulsification, and Color
When a recipe requires the yolk's fat content for richness or its emulsifying properties for a creamy sauce, more is needed than just a small amount of Just Egg. To replicate the fat content, you might add a small amount of oil, such as expeller-pressed canola oil (which is in Just Egg), or vegan butter along with your Just Egg. To achieve the golden hue, Just Egg contains natural turmeric and carrot extractives, which help, but you can also add a pinch of turmeric for a deeper color if needed.
For complex emulsified sauces, alternative vegan methods are often more successful than relying on Just Egg alone. These methods might include using pureed silken tofu for a creamy texture or a mixture of chickpea flour and water, which can provide a binding and thickening effect similar to egg yolks.
Comparison Table: Just Egg (3 tbsp) vs. 1 Large Egg Yolk
| Nutrient | Just Egg (3 tbsp serving) | 1 Large Egg Yolk (approx. 17g) |
|---|---|---|
| Calories | 70 kcal | ~55 kcal |
| Protein | 5 g | ~2.7 g |
| Total Fat | 5 g | ~4.5 g |
| Saturated Fat | 0 g | ~1.6 g |
| Cholesterol | 0 mg | ~184 mg |
| Sodium | 170 mg | ~8 mg |
Recipes and Applications: When to Use Just Egg as a Yolk Substitute
Savory Dishes
- Scrambles and Omelets: Just Egg is a direct replacement for whole eggs in these applications. The comparison to yolk isn't relevant here. For added richness, consider adding a little extra vegan butter to the pan.
- Meatballs and Burgers: For recipes using egg yolk as a binder, start with 1 tablespoon of Just Egg per yolk requested. Monitor the consistency and add more if the mixture feels too dry.
- Caesar Salad Dressing: This traditional dressing relies on the yolk's emulsifying power. While some online recipes attempt to adapt with Just Egg, many vegans prefer alternatives like pureed tofu or a blend of cashews and nutritional yeast to achieve the creamy, thick consistency without the risk of separation.
Baking and Desserts
- Cookies and Brownies: For recipes that use a whole egg, the 3-tablespoon rule of Just Egg works well. If a brownie recipe specifically calls for extra yolks for chewiness, you might need to adjust the fat content or add a dedicated yolk replacement for the best result.
- Custards and Puddings: The fat and lecithin from egg yolks are crucial here. Just Egg won't provide the same dense, creamy set. Instead, look for dedicated vegan custard recipes that use alternatives like cornstarch, agar-agar, pureed tofu, or coconut milk to achieve the correct texture.
- Enriched Doughs (e.g., brioche): Yolk-heavy doughs use the fat for richness and tenderness. While you can experiment with a Just Egg substitution, consider supplementing with extra fat (e.g., vegan butter) to compensate for the missing richness. A good starting point is 1 tablespoon of Just Egg plus 1-2 teaspoons of vegan butter per yolk.
A Final Note on Effectiveness
While Just Egg is an excellent product for replacing whole eggs, it's not a silver bullet for every recipe requiring egg yolks. The more a recipe depends on the specific functions of a yolk—especially emulsification and rich fat content—the less successful a simple Just Egg substitution will be. In these cases, it's best to seek out vegan recipes that utilize alternative ingredients optimized for that purpose.
To learn more about plant-based substitutions for different baking needs, consult resources like this guide on vegan egg replacements.
Conclusion
Ultimately, the amount of Just Egg needed to equal an egg yolk depends on the recipe's purpose. For simple binding, one tablespoon might suffice, but for emulsification and richness, a more nuanced approach is required. Just Egg is a fantastic whole egg substitute, but for yolk-specific recipes, it’s often more effective to leverage specialized vegan alternatives designed to replicate the yolk's unique properties of fat, emulsification, and color.
