How Much Just Egg Equals One Egg? - Measurements and Substitution Tips

How Much Just Egg Equals One Egg?

Just Egg is a popular plant-based egg substitute made from mung beans. With its scrambled egg-like texture, it can be used in many dishes that call for eggs. But how much Just Egg equates to one chicken egg in terms of volume, nutrition, binding properties, and functionality?

This article provides a detailed comparison of Just Egg versus eggs. Youll learn how their nutrition, flavors, baking properties, and measurements compare so you can easily substitute Just Egg for eggs in all your favorite recipes.

Volume and Measurement Conversion

In terms of volume and measurement:

• 2 tablespoons (1 fluid ounce) of Just Egg equals one large chicken egg.
• 14 cup Just Egg equals approximately two large eggs.
• 12 cup Just Egg equals approximately four large eggs.

So when a recipe calls for one egg, substitute 2 tablespoons or 1 fluid ounce of Just Egg. Double or quadruple the amount accordingly for recipes requiring more eggs.

Scrambled Egg Texture and Flavor

In terms of texture and flavor when cooked scrambled:

• Just Egg becomes fluffy and scoopable like scrambled eggs.
• The flavor is neutral and slightly sweet, without eggy taste.
• Adding spices, oils, cheese, etc can modify Just Eggs flavor.
• Just Egg has a pale yellow color compared to real scrambled eggs.

While not identical, Just Egg can mimic the texture and mouthfeel of scrambled eggs for a plant-based alternative.

Nutritional Value

The nutrition of Just Egg versus eggs:

• Just Egg is lower in calories, fat, cholesterol and protein compared to eggs.
• It provides iron, calcium, potassium, and vitamin B12 not found in eggs.
• Just Egg is lacking some micronutrients like choline, riboflavin and selenium abundant in eggs.
• Those avoiding cholesterol or animal proteins may prefer Just Egg nutritionally.

Ultimately, eggs and Just Egg each offer their own unique nutritional advantages. Consult a nutritionist when substituting in recipes.

Baking Properties

For baking purposes:

• 2 tablespoons of Just Egg mixed with 2 tablespoons of water can substitute for one large egg.
• It binds ingredients together in baked goods like cakes, muffins and cookies.
• May impact texture, leavening, and moisture compared to real eggs.
• Best for baking recipes that use eggs for binding versus lift.

Some trial and error may be needed to adjust Just Egg amounts in baked goods. Consider supplements like cornstarch, leaveners, or xanthan gum to improve results.

Cooking Properties

In terms of cooking and binding properties:

• Just Egg thickens and sets mixtures when heated, similar to eggs.
• It can be used to coat and bind foods like veggie patties, fritters, meatballs.
• Does not impart the same richness, color, or flavor as eggs.
• May need additional binders like breadcrumbs or flour for some recipes.

Expect some differences when swapping Just Egg in place of eggs for binding purposes. Adding fillers can help mimic egg binding and cohesion.

Browning and Baking

For adding color and enhancing browning when cooking:

• Just Egg doesn't brown or caramelize to the same degree as eggs.
• It has less protein than eggs so won't promote Maillard reactions as much.
• Can add lemon juice or acidic ingredients to improve browning.
• May need to bake a few minutes longer to achieve desired browning.

Don't expect the same golden-brown coloration when using Just Egg in baked goods. Adjust cook times and temperatures to compensate as needed.

Foaming Ability

In terms of whipping and foaming properties:

• Just Egg does not whip up into stable foams like real eggs.
• It lacks the protein structure to create egg white foams.
• Whisk vigorously while heating to achieve some airy volume.
• Can't be used to make meringues or other dishes relying on egg white foams.

For maximum lift in baked goods, consider adding aquafaba or whipped chickpea brine which can mimic egg white foaming abilities.

Cost Comparison

Regarding cost:

• Just Egg retails for around $4.99 for a 12 oz bottle.
• A dozen eggs averages around $2.00 - $3.00.
• So Just Egg costs 2-3 times more than real eggs.
• However, shelf life is longer at 5-7 days once opened.

While more expensive than real eggs, Keep Just Egg refrigerated and use within a week to reduce waste and get your moneys worth.

Allergens

For allergy sufferers:

• Just Egg is egg-free and dairy-free.
• It contains no gluten, nuts, or soy.
• Suitable for many common food allergies.
• Always check labels for any manufacturing cross-contamination.

The lack of common allergens makes Just Egg a useful substitute for those with food restrictions. However, it is produced in a facility that also processes eggs and milk.

Tips for Substituting Just Egg for Eggs

In Baked Goods:

• Replace each egg with 2 tablespoons Just Egg + 2 tablespoons water.
• Adjust oven temperature down 25F to prevent over-browning.
• Add extra leaveners like baking powder or extra acids for rise.
• Use milk, bananas, or oil for extra moisture.

In Scrambled Dishes:

• Use 2 tablespoons Just Egg per large egg called for.
• Add nutritional yeast, turmeric, or black salt for eggy flavor.
• Stir in cheese, veggies, or meats to boost texture.
• Cook a minute or two longer for optimum thickness.

In Binding Dishes:

• Increase Just Egg amount slightly to account for less binding power.
• Reinforce binding with breadcrumbs, flours, or ground seeds.
• Rely more on starch, fat, and locomotives for cohesion.
• Adjust cook times and temperatures to achieve proper binding.

With some recipe adjustments, Just Egg can successfully stand in for eggs in many dishes!

The Bottom Line

In summary, 2 tablespoons or 1 fluid ounce of Just Egg substitutes for one large chicken egg in terms of volume and measurement. While not nutritionally identical or exactly the same functionally, Just Egg mimics many properties of chicken eggs for a plant-based alternative.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.