What do plant-based eggs taste like?

December 23, 2025 •

4 min read

Over the last decade, advancements in food technology have led to incredibly realistic plant-based alternatives, including eggs. So, what do plant-based eggs taste like, and how do they stack up against the real thing? The answer varies significantly depending on the product's base ingredients and intended use.

Quick Summary

The flavor of plant-based eggs varies by brand and ingredients, ranging from neutral to distinctly 'eggy' with additions like black salt. Texture can mimic traditional eggs, while some alternatives have a creamier or mushier consistency. Different products are optimized for scrambling, baking, or other specific uses.

Key Points

Taste is Ingredient-Dependent: The flavor of a plant-based egg is determined by its primary ingredient, such as mung beans (JUST Egg), lupin beans (Simply Eggless), or soy (Zero Egg).
Black Salt Creates an 'Eggy' Flavor: Many products and recipes use a pinch of Indian black salt (kala namak) to provide the characteristic sulfurous taste and smell of conventional eggs.
Texture Varies Widely: Plant-based eggs can range from fluffy and bouncy like scrambled eggs (JUST Egg) to creamy (Wunder Eggs yolk) or slightly mushy (Simply Eggless, if undercooked).
Seasoning is Key: Many plant-based eggs have a neutral base flavor, making proper seasoning with ingredients like kala namak, nutritional yeast, and other spices essential for replicating a traditional egg taste.
Cooking Method Matters: Adjusting your cooking temperature (often lower) and technique is important for achieving the right texture and preventing products from clumping or sticking.
Not All are Versatile: Some plant-based eggs are specialized, such as hard-boiled mimics (Wunder Eggs), while liquid options are more versatile for scrambles and baking.

The General Flavor Profile of Plant-Based Eggs

Unlike chicken eggs, which have a consistent taste, the flavor profile of plant-based eggs is not uniform. The final taste depends heavily on the base ingredients, which can include mung beans, soy protein, chickpea flour, lupin beans, and nuts.

Most commercial plant-based eggs aim for a neutral or subtly savory base, which can then be seasoned. Many manufacturers and home cooks use a sulfur-rich Indian black salt called kala namak to impart a distinctively 'eggy' aroma and flavor. Without this seasoning, the natural flavor is often a mild reflection of its plant origin, like mung beans or chickpeas.

How Key Ingredients Affect Taste

Mung Bean Protein: Products like JUST Egg rely on mung bean protein isolate. The taste is relatively neutral, allowing seasonings to dominate, but some note a faint underlying plant taste. The texture, however, is praised for its resemblance to scrambled eggs, offering a springy bounce.
Lupin Beans: Simply Eggless, for instance, uses a lupin bean base. Reviews describe the scrambled product as having a mild, neutral flavor that needs additional seasoning, sometimes with a slightly pasty or mashed potato-like texture if undercooked.
Tofu: As a DIY alternative, tofu scrambles take on the flavor of whatever seasonings are added. The texture can be firm or soft, depending on the tofu variety used, and the addition of black salt is essential for that signature 'eggy' taste.
Nuts (Cashews/Almonds): Brands like Wunder Eggs use a blend of nuts and coconut milk to mimic hard-boiled eggs. The taste is very close to a traditional hard-boiled egg, though a subtle nutty or yeasty note may be present, particularly for those with a refined palate.

Taste and Texture Comparison of Popular Plant-Based Eggs


Product Name	Primary Ingredients	Primary Use	Taste Profile	Texture Profile
JUST Egg (Liquid)	Mung Bean Protein	Scrambles, Omelets, Baking	Neutral base, takes on seasoning well. Can be made 'eggy' with kala namak.	Fluffy, bouncy, and firm once cooked.
JUST Egg (Folded)	Mung Bean Protein	Breakfast Sandwiches	Savory, lightly seasoned. Taste is consistently good.	Airier and fluffier than the liquid version.
Wunder Eggs	Cashews, Almonds, Coconut Milk	Hard-Boiled	Very close to real hard-boiled egg; may have a subtle nutty flavor.	Soft egg white, creamy yolk.
Simply Eggless	Lupin Protein Concentrate	Scrambles, Omelets, Baking	Mild and neutral; needs seasoning. Some find it a bit bland plain.	Can be creamy or mashed potato-like; some report it being mushy.
Tofu Scramble (DIY)	Tofu, Turmeric, Black Salt	Scrambles	Takes on seasoning. With kala namak, it has an authentic eggy, sulfuric taste.	Crumbly texture, varies based on tofu firmness.

Maximizing the Flavor of Plant-Based Eggs

If you find the taste of store-bought plant-based eggs underwhelming, or your homemade versions are missing that classic flavor, several techniques can help:

Add Black Salt (Kala Namak): This is the single most effective way to replicate a sulfuric, eggy flavor. Start with a tiny pinch, as it's very potent.
Incorporate Spices and Herbs: Nutritional yeast can add a cheesy, savory depth, while turmeric contributes to a yellow color. Diced onions, garlic powder, or fresh herbs like chives and parsley can enhance the savory profile.
Enhance Fluffiness: For scrambles, adding a little plant-based milk, such as cashew milk, can improve the texture. Whisking in a small amount of cornstarch and cooking on lower heat can also create a fluffier result.
Sauté Vegetables First: Sautéing ingredients like onions, peppers, or mushrooms before adding the egg mixture can build a more complex flavor base for your scramble or omelet.

Culinary Applications and Optimal Taste

Not all vegan eggs are created equal for every task. A product's intended use significantly influences the taste experience.

Scrambles and Omelets: Liquid pourable products like JUST Egg or a well-seasoned tofu scramble are best for replicating this classic breakfast dish. The success of the taste often depends on the seasoning and cooking method.
Breakfast Sandwiches: For convenience and structure, pre-made frozen patties, such as JUST Egg Folded, are excellent. They offer a reliable texture and savory flavor that holds up well within a bun or toast.
Hard-Boiled and Deviled Eggs: Innovative products like Wunder Eggs, or homemade versions using tofu and black salt, are designed specifically for this application, where texture is as crucial as flavor.
Baking: For binding properties in baked goods, DIY options like a flax or chia seed egg are often preferred. These are generally not used for their flavor, but rather for their function within the recipe. Other options like aquafaba can replicate egg whites for meringues.

Conclusion: The Evolving Flavor of Vegan Eggs

In summary, the question of what plant-based eggs taste like has no single answer. Flavor and texture vary greatly by the base ingredients, brand, and intended use. Modern products like JUST Egg have achieved a remarkably authentic taste and texture through innovation, particularly by using mung bean protein and flavor enhancers like kala namak. While some alternatives are designed primarily for function in baking, dedicated breakfast products are increasingly convincing, often surpassing earlier, less refined versions. For those transitioning to a vegan diet or simply exploring new options, the key is to experiment with different brands and seasonings to find the product that best suits your palate and culinary needs. The world of vegan eggs is evolving rapidly, and the taste is only getting better.

For a deeper look into the science behind creating realistic plant-based food, explore this article on How to make a vegan egg.

Frequently Asked Questions

For scrambled eggs, products like JUST Egg are frequently cited as having the most authentic taste and texture, especially when enhanced with a pinch of black salt (kala namak). Wunder Eggs are praised for their realistic taste and texture as a hard-boiled egg alternative.

The key ingredient is often Indian black salt, or kala namak. This mineral salt has a high sulfur content that perfectly mimics the characteristic sulfuric aroma and flavor of cooked eggs.

Many plant-based eggs, like JUST Egg, have a very mild and neutral base flavor. While this makes them versatile for both sweet and savory dishes, they do require additional seasoning, such as black salt, nutritional yeast, and spices, to achieve a convincing 'eggy' taste.

Yes, the texture can vary. While products like JUST Egg are known for a realistic, fluffy texture, other alternatives can range from creamy to slightly mushy or spongy, depending on the base ingredients. A learning curve with cooking technique is sometimes required.

A mung bean-based egg, like JUST Egg, has a mild, savory flavor. Without additional seasoning, it is not strongly flavored, making it an excellent neutral canvas for flavors. With proper seasoning, especially kala namak, it takes on a convincing egg flavor.

Yes, tofu is a popular and effective base for a realistic egg scramble. By using crumbled tofu with turmeric for color and black salt (kala namak) for flavor, you can achieve a very convincing 'eggy' taste and a texture similar to soft-scrambled eggs.

To improve flavor, try adding black salt (kala namak), nutritional yeast, garlic powder, onion powder, and fresh herbs like chives or parsley. Sautéing your mix-ins before adding the eggs also helps build a richer flavor.