What is the best plant-based egg? A Comprehensive Guide

The global plant-based food market is growing significantly, with the plant-based egg segment projected to reach a significant market size by 2030. For many, finding an effective egg alternative is a key step towards embracing a vegan lifestyle or addressing an allergy. This guide will help you navigate the diverse world of plant-based eggs to find the perfect solution for your culinary needs.

Quick Summary

A detailed analysis of the best commercial and homemade plant-based egg options. This comparison covers products for scrambling, baking, binding, and more to help you choose wisely.

Key Points

• JUST Egg: Excellent liquid option for savory dishes like scrambled eggs and omelets, though often pricier and perishable.

• Flax & Chia Eggs: Ideal for binding in baked goods, offering an easy, homemade, and inexpensive solution.

• Aquafaba: The best vegan option for whipping to replicate egg whites in meringues and similar recipes.

• Powdered Replacers: Shelf-stable and great for binding and leavening in baking, providing long-term value.

• Match the Replacer: The best plant-based egg depends entirely on the recipe, whether you need a binder, moisture, or a scramble substitute.

• Consider Ingredients: Products vary greatly, relying on ingredients like mung bean, chickpea flour, or starches, which affects taste and texture.

Understanding the Functions of Eggs in Cooking

Before determining the best plant-based egg, it is crucial to understand what role the egg plays in a specific recipe. Not all egg replacers are created equal, and their effectiveness depends on the desired function.

• Binding: Eggs act as a glue, holding ingredients together in foods like veggie burgers, meatloaf, and cookies. For this purpose, you need a substitute with a gooey, gel-like consistency.
• Leavening: In cakes and muffins, eggs help trap air bubbles, causing the batter to rise and create a light, fluffy texture. A good replacer for this role needs to have a leavening component.
• Moisture: Eggs add moisture and richness to baked goods, contributing to a soft and tender crumb. Substitutes like fruit purées excel in this area.
• Scrambling & Omelets: The classic breakfast dish requires a substitute that can coagulate and develop a fluffy, curded texture when cooked.
• Emulsifying: In sauces like mayonnaise, eggs are used to blend oil and water. Very few plant-based options can replicate this property effectively.

Commercial Plant-Based Egg Products

For convenience and specialized uses like scrambling, several commercial products offer impressive performance.

JUST Egg

Made primarily from mung bean protein, JUST Egg is a leading liquid egg substitute known for its ability to mimic the texture of scrambled eggs and omelets. It's also suitable for use in French toast and frittatas.

• Pros: Excellent texture for scrambles, easy to use, cooks similarly to chicken eggs.
• Cons: Often more expensive than other options, perishable once opened.

Acremade Plant-Based Egg Scrambler

This newer, powder-based product offers a spot-on eggy flavor and texture when whisked with water.

• Pros: Shelf-stable, excellent value, and reportedly provides a very realistic scramble.
• Cons: Still gaining widespread retail availability.

Follow Your Heart VeganEgg

Another powdered option, VeganEgg can be mixed with water to create a versatile egg substitute. It's often praised for its savory applications.

• Pros: Easy to store and prepare, good for scrambles and omelets.
• Cons: Can have a savory flavor that may not be suitable for sweet baking. Some customers report mixed results with texture and smell.

Homemade & DIY Egg Replacers

For bakers and those on a budget, several simple, homemade alternatives work wonders.

Flax and Chia Eggs

Made by combining ground flaxseed or chia seeds with water, these create a gel that's perfect for binding.

• Pros: Inexpensive, easy to make, and excellent binders for cookies, muffins, and quick breads.
• Cons: Not suitable for scrambles; can leave a slightly grainy texture.

Aquafaba

This is the liquid from a can of chickpeas. When whipped, it can create a foam that mimics egg whites.

• Pros: Perfect for meringues, macarons, and mousses.
• Cons: Not a one-to-one replacement for whole eggs in most recipes; not useful for binding.

Silken Tofu

Blended silken tofu provides moisture and a creamy texture, making it great for cheesecakes, custards, and some cakes. Firm or extra-firm tofu, when crumbled and seasoned with black salt and turmeric, makes an excellent scramble.

• Pros: High protein content, versatile for both sweet and savory dishes.
• Cons: Not an ideal leavening agent.

Fruit Purées and Mashed Banana

Unsweetened applesauce, mashed banana, and pumpkin purée can add moisture to baked goods like cakes, pancakes, and muffins.

• Pros: Adds moisture and subtle flavor, readily available.
• Cons: Can make baked goods very dense and may add a distinct taste that alters the original recipe.

Comparison Table: Plant-Based Eggs

Product/Method	Best For	Key Ingredients	Texture	Notes
JUST Egg (liquid)	Scrambles, Omelets, Frittatas	Mung Bean Protein	Liquid becoming fluffy, curded	Perishable once opened. Excellent savory choice.
Acremade Egg Scrambler (powder)	Scrambles	Chickpea Powder, Starches	Powder becoming fluffy, curded	Shelf-stable, great value.
Flax Egg (homemade)	Binding in Baking	Ground Flaxseed + Water	Gel-like, slightly grainy	Inexpensive and simple. Best for binding.
Aquafaba (homemade)	Meringues, Whipped Toppings	Chickpea Brine	Foamy when whipped	Specialized use; replaces egg whites effectively.
Silken Tofu	Moisture in Baking, Scrambles	Soybeans	Creamy (blended), Curded (crumbled)	Versatile; use blended for custards or crumbled for scrambles.
Bob's Red Mill Egg Replacer	Binding in Baking	Potato Starch, Tapioca Flour	Powder becoming sauce-like	Works well for muffins and cookies.

How to Choose the Right Plant-Based Egg

Your choice depends on the application:

1. For scrambled eggs and omelets: A liquid mung bean product like JUST Egg is the closest match for texture. For a more budget-friendly and shelf-stable option, a powdered mix like Acremade or seasoned crumbled tofu is a great choice.
2. For binding baked goods: Homemade flax or chia eggs are inexpensive and very effective for cookies, muffins, and quick breads. Powdered commercial replacers are also reliable.
3. For light, fluffy cakes: A powdered replacer or a mixture of baking soda and vinegar can provide the necessary leavening. Silken tofu adds excellent moisture.
4. For meringues and foams: Aquafaba is the clear winner for creating light and airy desserts that require whipped egg whites.

Conclusion

There is no single "best" plant-based egg; instead, the ideal choice is a specific tool for a specific job. For replicating classic scrambled eggs and omelets, liquid products like JUST Egg offer the most authentic experience, though at a higher price point. For home bakers, DIY options like flax or chia eggs provide an economical and reliable binder. Ultimately, understanding the function of the egg in your recipe is the key to selecting the perfect plant-based alternative. Experimenting with a few different types will help you discover your favorites for various dishes. For an in-depth review of JUST Egg, you can read more on Epicurious.

Choosing the Best Plant-Based Egg: Summary

When choosing the right plant-based egg, consider the recipe's requirements. For scrambles and omelets, liquid products like JUST Egg offer the most authentic texture, while homemade flax or chia eggs are best for binding in baking. Shelf-stable powder mixes are a great pantry staple for various baked goods, and aquafaba is the superior option for meringues. Exploring different types allows you to tailor your choice perfectly to every culinary creation.

Frequently Asked Questions

What is the main ingredient in JUST Egg?

JUST Egg's main ingredient is mung bean protein, which provides a realistic egg-like texture when cooked. Carrot extract and turmeric are used to provide the signature yellow color.

Can I use flax eggs for scrambling?

No, flax eggs are primarily used as a binder in baking due to their gel-like consistency and are not suitable for scrambling. For scrambles, commercial liquid products or seasoned crumbled tofu are better options.

What is aquafaba and how is it used?

Aquafaba is the liquid from a can of chickpeas. It is used as a substitute for egg whites, particularly for whipping into foams for dishes like meringues and macarons.

Are there shelf-stable plant-based egg options?

Yes, many powdered egg replacers, such as Acremade Plant-Based Egg Scrambler or Bob's Red Mill Egg Replacer, are shelf-stable. They are typically activated by adding water.

What is the best plant-based egg for making omelets?

Liquid egg alternatives like JUST Egg or Simply Eggless are generally considered the best for making realistic plant-based omelets because they coagulate and cook similarly to chicken eggs.

How can I replace eggs in cakes or muffins?

For cakes and muffins, you can use homemade replacers like fruit purées (applesauce, banana), blended silken tofu, or commercial powdered replacers to provide moisture and binding.

Why do some plant-based egg products and recipes call for black salt?

Black salt, also known as kala namak, is used to mimic the sulfuric, 'eggy' flavor found in traditional eggs. It is commonly added to tofu scrambles and some commercial products to enhance the egg-like taste.

Are all plant-based egg alternatives gluten-free?

No, not all plant-based egg alternatives are gluten-free. Some powdered replacers, including certain versions from Bob's Red Mill, may contain wheat gluten. It is important to always check the packaging for allergen information.