This listicle covers the practical conversion between Just Egg and conventional chicken eggs for cooking and baking. If you’re vegan, allergic to eggs, or just trying to use up a bottle of Just Egg, these ratios and tips will help you swap confidently without ruining your recipe. We’ll cover the basic conversion, how it behaves in different dishes, and what to watch out for.
1. The Basic Ratio: 3 Tablespoons per Egg
The standard conversion is that three tablespoons of liquid Just Egg replace one large chicken egg. This is the ratio printed on the bottle and it works for most recipes, from scrambles to baked goods. Measure it level, not heaping, for accuracy.
2. For Scrambles and Omelets: Use Equal Volume
If you’re making a scramble or omelet, you can simply use the same volume of Just Egg as you would beaten chicken eggs. For a two-egg omelet, pour about six tablespoons of Just Egg into the pan. It cooks faster than chicken eggs, so keep the heat at medium and stir gently.
3. In Baking: Add a Little Extra Liquid
Just Egg has a higher water content than chicken eggs, so baked goods can turn out denser or gummier if you don’t adjust. Add an extra tablespoon of plant milk or water per three tablespoons of Just Egg used in cakes, muffins, or pancakes. This helps maintain the moisture balance.
4. For Custards and Puddings: Use Slightly Less
In recipes that rely on egg for thickening, like custards or quiche filling, use about two and a half tablespoons of Just Egg per chicken egg. It sets up a bit softer, so you might need a touch more starch or a longer baking time. Check for doneness with a knife that comes out clean.
5. In Yeast Breads: Treat It as an Egg Wash
Just Egg works beautifully as a vegan egg wash for breads and pastries. Brush it on top of loaves or rolls before baking to get a golden, shiny crust. You don’t need to measure precisely—just use enough to coat the surface lightly.
6. For Binding in Burgers or Meatballs: Add a Binder
When using Just Egg as a binder in veggie burgers or meatballs, the high water content can make the mixture too loose. Add a tablespoon of breadcrumbs or ground flaxseed per three tablespoons of Just Egg to help hold things together. Let the mixture rest for ten minutes before shaping.
7. In French Toast: Thin It Out
For French toast, mix Just Egg with an equal amount of plant milk to create a thinner custard that coats bread without making it soggy. Soak thick slices of bread for about thirty seconds per side, then cook on a greased griddle until golden. The result is light and fluffy.
8. For Meringues and Macarons: Not Recommended
Just Egg cannot be whipped into stiff peaks like egg whites, so it won’t work for meringues, macarons, or soufflés. The protein structure is different and it doesn’t hold air. If you need a vegan meringue, look for aquafaba or a commercial egg white replacer instead.
9. In Frittatas and Quiches: Use a Bit More
For frittatas and quiches, use about four tablespoons of Just Egg per chicken egg. Since it doesn’t set as firmly, the extra amount helps create a more stable slice. Bake at a moderate temperature and let it rest for five minutes after cooking to firm up.
10. For Pancakes and Waffles: Add a Leavener
Just Egg adds moisture but not much lift, so your pancakes may come out flatter. Add a quarter teaspoon of baking powder per three tablespoons of Just Egg used in the batter. This gives the pancakes a bit more rise and fluffiness.
How to Choose
When deciding how to swap, consider the role the egg plays in your recipe. For dishes where eggs are the star, like scrambles, use the equal volume method. For baking, adjust for moisture and leavening. If you’re making something delicate like a soufflé, skip Just Egg altogether. Always test a small batch first to see how the texture and flavor work for you.
Frequently Asked Questions
Can I use Just Egg in any recipe that calls for eggs? No, it works best in dishes where eggs are cooked or baked, but not in recipes that require whipped egg whites or a firm custard.
Does Just Egg taste like real eggs? It has a mild, slightly beany flavor that’s close but not identical. In savory dishes, it’s nearly indistinguishable; in sweet baking, you might notice a subtle difference.
How should I store leftover Just Egg? Keep the bottle refrigerated and use it within a week of opening. You can also freeze it in an ice cube tray, then thaw cubes in the fridge overnight.
Can I substitute Just Egg for egg whites only? Yes, but you’ll need to use more since Just Egg is whole egg replacer. For one egg white, use two tablespoons of Just Egg.
Is Just Egg healthier than chicken eggs? It’s lower in cholesterol and saturated fat, but it’s also more processed. Check the label for sodium and additives if that’s a concern.
Why did my baked goods turn out gummy? That’s usually because you didn’t adjust for the extra moisture. Try adding a little more flour or reducing the liquid in the recipe.
Final Thoughts
The Just Egg to egg ratio is simple—three tablespoons per egg—but the real skill is knowing when to tweak it. For scrambles, go equal volume; for baking, adjust moisture and leavening; for delicate desserts, use a different substitute. With a little practice, you’ll be swapping confidently in any recipe.