The VegNews guide to just eggs, plus 5 great recipes

For decades, tofu was the dominant alternative to vegan eggs. Sure, a block of soy can be nicely scrambled and blended into a passable quiche, but the flavor and texture weren’t quite spot on with the egg-based dishes we’ve had in the past. Just—formerly Hampton Creek—set out to change that. After several trial products, from vegan mayonnaise to cookie dough, the brand finally settled on the innovation most likely to change the world: a vegan egg substitute that can be scrambled, baked and fried as well as its bird-based inspiration. Just Eggs is a real game changer, not just for vegans who crave familiar comforts, but for the food service industry and the planet. The recognizable yellow bottle has become a mainstay on most supermarket shelves, has integrated itself into gourmet restaurant and cafe menus, and can even be seen in commercials during primetime television. We like to think that only vegans have created some vegan magic, but the truth is, there’s a lot of food science and research behind this revolutionary, plant-based product. Here’s everything you need to know about just eggs, and five great recipes to use them up.

just eat

What are just eggs?

Just Egg is a mung bean-based vegan egg alternative. The inaugural product comes in the form of a bottled, runny egg that can be scrambled, fried and baked just like whole chicken eggs. Later products include folded (egg patties perfect for sandwiches and toast), sous vide bites (think bite-sized baked egg cups like the Starbucks egg bites you find in the pastry case), and meal (skillet-ready just-egg mix) bits. vegetables, and spices). Although liquid-only eggs can replace chicken eggs one-for-one in many culinary applications, remember that it cannot replicate egg whites. For an alternative to egg whites, try aquafaba (chickpea brine).

Only egg nutrition

Unlike many plant-based alternatives, eggs don’t rely solely on soy. The main ingredient is mung bean protein isolate. This unexpected base only lends to the egg’s versatility. We won’t sugar-coat it, though—simply a product of scientific innovation and consequently made from a handful of ingredients you won’t find in stores. Besides mung beans, it contains only water, canola oil, and less than two percent dehydrated onions, vegan natural flavors, soy lecithin, salt, potassium citrate, sugar, tapioca syrup, gelatin gum, and a few preservatives. Don’t let this shock you – the ingredient list is consistent with many plant-based products, so if you have Impossible Patties in your fridge or vegan chicken nuggets in your freezer, you’ll likely find that they contain the same (as do countless vegan and non-vegan packaged products ).

The only things eggs don’t contain are cholesterol, trans fats or animal-based hormones. Chicken eggs cannot make the same claim.

just eat

Are just eggs healthy?

Healthy is a relative term and it all depends on a person’s definition. If “healthy” to you only means ingredients you recognize, you can stick with your tofu scramble and chickpea flour omelet. However, if “healthy” means no hormones or cholesterol and a decent macronutrient profile, then eggs alone will set your standards. A three-tablespoon serving of eggs alone contains 70 calories, five grams of unsaturated fat, 170 milligrams of sodium and five grams of protein. In comparison, a large chicken egg (standard size) contains 70 calories in addition to five grams of total fat (1.5 grams of harmful saturated fat), 185 grams of cholesterol, 70 milligrams of sodium and six grams of protein. What is not mentioned on the nutrition label of chicken eggs is the FDA allowance for trans fat. A food with 0.5 grams or less can claim to have zero grams of trans fat. So, let’s say a chicken egg contains 0.4 grams. If you eat two eggs, you can be up to 0.8 grams of this harmful fat, completely unaware of the fact. While 0.8 grams may seem insignificant, the USDA does not offer a minimum amount for trans fat—any amount can be harmful, and the U.S. Dietary Guidelines recommend eating “as little as possible” or none at all. This is due to the increased risk of trans fat consumption for coronary heart disease.

Like most processed plant-based products, eggs alone are a significantly healthier alternative to their animal-based counterparts and can be part of a healthy diet when consumed in moderation.

What’s wrong with chicken eggs?

The global human population consumes 1.4 trillion chicken eggs annually. Costs of this magnitude require 93 million acres of land and 51 billion gallons of water to maintain, according to Just. To break it down, that’s 53 gallons of water per hen’s egg. Yes, some of it is water for the chickens, but most of it is dedicated to growing the food needed to raise laying hens. Essentially, we are growing food to produce food, which ultimately results in a dramatic loss of resources. By eliminating chickens and producing eggs from plants, it claims to use 98-percent less water than conventional chicken egg production. The brand claims to use 86-percent less land and emit 93-percent less carbon dioxide.

According to estimates proposed by the Food and Agriculture Organization (FAO), if we continue at our current animal-based consumption rates, the world will need to produce 60-percent more food to feed the 9.3 billion expected global population in 2050. It just doesn’t seem sustainable or possible due to the fact that we can’t forge more land to meet those demands. Going plant-based is a viable solution, and the egg revolution alone is helping to reduce our constant use of natural resources. No, this single product isn’t going to save the world—that’s going to take a lot longer than a morning shake—but it’s helping to shift mainstream attitudes in the right direction.

5 Vegan Just Egg Recipes

Just Eggs comes in three varieties – real liquid eggs, scrambled, and sous vide bites. Here are five vegan Just Egg recipes to make for yourself, family, and party guests.

Korean vegan

1 egg sushi

It’s hard to tear yourself away from the soothing YouTube video for this recipe—the soothing voice of the Korean vegan and the methodical preparation of this Japanese dish are mesmerizing. But when your stomach starts rumbling, scroll down to the written recipe and make it Tamago Nigiri For your own sake. Follow the instructions closely, and you’ll see, you too can make great vegan sushi.
Get the recipe

Abbott’s Butcher

2 “Chorizo” Egg Muffins

Those who love a tasty breakfast will be delighted with these portable protein bites. Smoky vegan “chorizo” suspended in a fluffy but firm egg cup, two of these would be enough for a quick breakfast, and a whole batch would work well at a brunch buffet. Pro tip: Freeze any extras and pop them in the oven for warm breakfasts throughout the week.
Get the recipe

Orchid n sweet tea

3 Vegan breakfast eggs and potatoes

Bursting with juicy grape tomatoes, crispy potatoes and fluffy poached eggs, this hearty breakfast is filling enough to enjoy for breakfast or dinner. It’s the perfect dish to make for a crowd of mixed eaters—especially if some of those consumers are vegan skeptics. One bite and they’ll be begging for seconds.
Get the recipe

Cathy Patalsky

4 Peanut Butter Jelly Bread

The classic sandwich gets a little sweeter with this delightful, jammy quick bread. Only eggs provide the same lift and texture as a hen’s egg. The resulting snack cake is moist, dense, and perfectly reminiscent of PB&J in dessert form—without being too sweet.
Get the recipe

only

5 Vegan Pancakes

Whip up fluffy, dinner-style pancakes in minutes with just eggs. These homemade flapjacks are crunchy and serve as the perfect canvas for a thick pat of pure maple syrup, chocolate chips or vegan butter. Pro tip: Just use leftover eggs to make a side of scrambled eggs for a tasty protein addition to your dessert stack.
Get the recipe