Just Egg, the widely recognized liquid egg alternative, is crafted by Eat Just, Inc. and is a staple in many plant-based kitchens. Unlike many early vegan egg replacers that relied on tofu or flax seeds, Just Egg's formulation stands out with its primary reliance on a legume-based protein. The company's innovative use of mung bean protein isolate is central to its success, mimicking the gelling and coagulation properties of animal-based eggs when cooked.
The Star Ingredient: Mung Bean Protein Isolate
At the core of what is vegan Just Egg made of is mung bean protein isolate. This single ingredient is what allows the product to scramble and form an omelet just like a traditional egg.
Mung beans are a versatile legume with a rich history in Asian cuisine, known for their high protein content. To create the protein isolate, the beans undergo a process to separate the protein from the starches and fiber. This concentrated protein is what provides the structural integrity and high-quality texture found in Just Egg. The company's research and development team, comprised of scientists and chefs, spent years exploring various plant proteins to find the one that could best replicate the characteristics of an egg.
Other Important Ingredients
While mung bean protein is the main act, a supporting cast of other ingredients is essential for achieving the complete egg-like experience.
Oils and Flavorings
- Expeller-Pressed Canola Oil: This oil provides the necessary fat content and contributes to the overall mouthfeel. Expeller-pressing is a mechanical process that extracts the oil without using chemical solvents.
- Natural Flavors and Dehydrated Onion: These are used to give the product a savory, eggy taste profile.
Coloring Agents
- Natural Carrot and Turmeric Extractives: These extracts are used to provide the signature yellow color of scrambled eggs without using artificial dyes.
Thickeners, Binders, and Preservatives
- Gellan Gum: A food additive derived from fermented sugar, gellan gum acts as a thickener and stabilizer, helping to give Just Egg its texture.
- Tetrasodium Pyrophosphate: This compound, also found in other processed foods, functions as an emulsifier and pH balancer to ensure consistent product quality.
- Potassium Citrate: A potassium salt of citric acid, this ingredient also helps to regulate acidity and acts as an emulsifier.
- Nisin (Preservative): Nisin is a natural preservative used to inhibit the growth of bacteria, extending the product's shelf life.
- Transglutaminase: This enzyme acts as a binding agent, helping the proteins cross-link and creating a firmer texture.
Nutritional Components
- Soy Lecithin: This emulsifier, derived from soybeans, helps to ensure a smooth, uniform texture by preventing the oil and water from separating. The amount of soy lecithin can vary between the restaurant and retail versions of the product.
Comparison: Just Egg vs. Chicken Eggs
| Feature | Vegan Just Egg | Traditional Chicken Eggs |
|---|---|---|
| Primary Ingredient | Mung bean protein isolate | Egg (chicken) |
| Protein per Serving | 5g per 3 tbsp serving | 5.5g per medium egg |
| Cholesterol | 0mg | High cholesterol |
| Saturated Fat | 0g per serving | 3.26g per 100g whole egg |
| Environmental Impact | Uses less water, land, and emits less CO2 | Significant environmental footprint |
| Processing | Highly processed with multiple additives | Whole food |
| Key Micronutrients | Often fortified, but can lack certain vitamins/minerals | Rich source of vitamins (A, D, B12), choline, selenium |
| Flavoring | Added natural flavors, turmeric, onion, black salt | Naturally distinct egg flavor |
The Manufacturing Process
The process of creating Just Egg starts with the sourcing and processing of mung beans. After the protein is isolated, it is combined with the other ingredients in a proprietary blending process. This liquid mixture is then pasteurized and packaged into cartons, ready for the consumer. The specific processing techniques, including controlled whipping of air into the mixture, contribute to the fluffy texture that can be challenging to replicate with simple home recipes.
Conclusion: The Final Word on Just Egg's Composition
So, what is vegan Just Egg made of? At its heart, it's a sophisticated plant-based food crafted primarily from mung bean protein isolate. This core ingredient is supported by a carefully selected blend of oils, natural colorings like turmeric and carrot extract, and functional additives such as gellan gum and tetrasodium pyrophosphate. These ingredients work in harmony to replicate the familiar texture, flavor, and cooking properties of a conventional egg. For vegans, those with egg allergies, or anyone seeking a more sustainable breakfast, understanding these ingredients offers a clearer picture of this remarkable plant-based innovation.
For more information on the science behind plant-based ingredients, you can explore research from reputable sources, such as studies found on the NIH's PubMed Central.
