The Core Ingredient: Mung Bean Protein Isolate
At the heart of Just Egg is a protein derived from the mung bean, a legume prized for its functional properties. The mung bean protein isolate is central to creating the egg-like structure, as its proteins have the ability to gel, emulsify, and foam in a way that closely resembles chicken eggs. The manufacturer, Eat Just, Inc., utilizes a patented process to extract and cold-process this specific protein, carefully preserving its natural qualities. This proprietary method is what enables the product to scramble and hold its shape convincingly, unlike simple homemade mung bean mixtures.
How Mung Beans Are Processed into Just Egg
The journey from mung bean to a bottled egg alternative is a feat of modern food science. The process involves several key steps:
- Dehulling and Milling: Whole mung beans are first dehulled, removing the outer layer, and then milled into a fine flour.
- Protein Isolation: Using a patented, multi-step process, the protein is separated from the other components of the bean flour. This can involve alkaline extraction followed by isoelectric precipitation to maximize protein yield and purity.
- Mixing and Blending: The mung bean protein isolate is then blended with water, expeller-pressed canola oil, and a precise combination of other ingredients.
- Coloring and Emulsification: Natural extracts from carrots and turmeric are added to give Just Egg its signature yellow hue, mimicking the color of an egg yolk. Gellan gum and other emulsifiers are incorporated to stabilize the mixture and create the unique fluffy texture.
- Preservation and Pasteurization: The liquid mixture is pasteurized and includes a natural preservative like nisin to ensure food safety and a longer shelf life.
More Than Just Beans: The Supporting Ingredients
While mung bean protein is the hero, a variety of other components play crucial roles in completing the Just Egg formula. These ingredients help to enhance flavor, perfect the texture, and ensure the product cooks just like a traditional egg. Key ingredients include:
- Expeller-Pressed Canola Oil: Adds fat for flavor and mouthfeel, essential for cooking.
- Gellan Gum: A gelling agent and stabilizer that helps create the coagulated, fluffy texture when heated.
- Natural Flavors: Ingredients like dehydrated onion and other natural extracts give Just Egg a savory, savory profile. Interestingly, the sulfur notes often associated with cooked eggs are mimicked through processing and flavor additives.
- Tapioca Syrup Solids and Sugar: Provides a subtle sweetness and texture enhancement.
- Salt: Essential for seasoning and flavor development.
- Potassium Citrate and Tetrasodium Pyrophosphate: These act as emulsifiers and pH balancers to help create the desired consistency.
Just Egg vs. Chicken Egg: A Side-by-Side Comparison
Understanding what Just Eggs are made out of is only part of the story. For many, the more important question is how it stacks up against a conventional chicken egg. The following table provides a nutritional and ethical comparison based on a standard serving (3 tbsp of Just Egg vs. 1 large chicken egg).
| Feature | Just Egg (3 tbsp) | Large Chicken Egg (1) |
|---|---|---|
| Calories | ~70 | ~72 |
| Protein | ~5 grams | ~6 grams |
| Total Fat | ~5 grams | ~5 grams |
| Saturated Fat | 0 grams | ~2 grams |
| Cholesterol | 0 mg | ~207 mg |
| Sodium | ~170-210 mg | ~65 mg |
| Micronutrients | Contains trace minerals; some formulas may vary | Rich source of vitamins A, D, E, B12, choline, iron, and folate |
| Environmental Impact | Significantly lower land use, water consumption, and CO2 emissions | Higher land use, water consumption, and emissions associated with animal agriculture |
| Key Dietary Benefits | Cholesterol-free, saturated fat-free, and suitable for vegan diets and egg allergies | High in micronutrients and a complete protein source |
The Environmental and Ethical Appeal of Just Egg
The decision to choose a plant-based alternative like Just Egg is often driven by more than just dietary needs. The environmental impact of conventional egg production is significant, and Just Egg offers a compelling, ethical alternative. The production of mung bean protein requires far fewer resources than raising chickens. Specifically, it uses 98% less water and 83% less land than egg production, along with decreasing CO2 emissions by 92%. For those who follow a vegan lifestyle, Just Egg provides a cruelty-free product that eliminates the need for animal exploitation. The company's focus on sustainability, including the use of its own dedicated facility in Minnesota, aligns with growing consumer demand for more planet-friendly food choices.
Culinary Applications and Considerations
Just Egg can be used in a variety of culinary applications, from simple breakfast scrambles to more complex recipes. It cooks and behaves similarly to a conventional egg, though some techniques may need slight adjustment. It's often recommended to use a non-stick pan and cook at a slightly lower temperature to achieve the desired fluffy texture without sticking.
Flavoring for Success
While Just Egg has a remarkably neutral base flavor, it benefits greatly from seasoning to achieve an authentic taste. Many users and recipes recommend adding 'kala namak' (black salt), which provides a sulfurous, egg-like flavor. Nutritional yeast can also be used for a cheesy, savory undertone.
Using Just Egg in Baking
Just Egg can function as a binder in many baking recipes, with 3 tablespoons typically replacing one chicken egg. However, some bakers note that the results can be denser than with traditional eggs, so it may be best suited for recipes where the egg is not the sole leavening agent. For recipes where the 'egginess' is the star, such as quiches or omelets, Just Egg excels.
Conclusion: A Convincing Plant-Based Alternative
Ultimately, the question of what are Just Eggs made out of reveals a fascinating story of food technology and sustainable innovation. By harnessing the unique properties of mung bean protein isolate, Just Egg has created a convincing, functional, and versatile egg alternative. While it may not replicate the micronutrient profile of a chicken egg, it offers a compelling option for vegans, those with egg allergies, or anyone seeking a cholesterol-free, more sustainable choice. With its continued popularity and culinary versatility, Just Egg represents a significant step forward in the evolution of plant-based foods.
For more information on the company's mission and products, you can visit their official website at the following link: Eat Just, Inc.
