Can You Bake with Just Egg?
Have you ever wondered if you can use Just Egg the plant-based egg substitute in your baking? Well, the answer is yes. Just Egg works fantastically in baked goods of all kinds.
Baking with Just Egg is Easy!
Baking with Just Egg is incredibly easy. I use Just Egg liquid for vegan cookies and cakes, plant-based muffins, and even a lot of gluten-free breads. It works by adding both fat and structure which is what actual eggs are used for in baking.
Versatile Egg Substitute
Just Egg is so versatile. It can be substituted in baking when regular eggs are called for with just a few notable exceptions. One is popovers, which, at least so far in my experience, require more lift than Just Egg can provide.
Yes! You Can Bake with Just Egg! Here’s How!
What’s so great about using Just Egg in baking is, in many cases, it’s just a matter of simple substitution … The general rule of thumb is that about three tablespoons of Just Egg are equivalent to one large-ish egg. What I’ve found works really well in most recipes is that for each large egg called for in a recipe simply use 1/4 cup of Just Egg liquid instead. So easy.
- 1/4 cup Just Egg = 1 large egg
- 1/2 cup Just Egg = 2 large eggs
- 3/4 cup Just Egg = 3 large eggs and so on
How much Just Egg equals one egg?
How much Just Egg to use is equivalent to using real eggs. A large egg is about 3 tablespoons, give or take. For most recipes simply substitute 3 to 4 tablespoons of Just Egg for each large egg. For each extra-large or jumbo egg called for substitute 4 tablespoons of Just Egg. For regular eggs, use 3 tablespoons per egg.
- 3 tablespoons Just Egg = 1 egg
- 1/4 cup plus 2 tablespoons Just Egg = 2 eggs
- 1/2 cup plus 1 tablespoon Just Egg = 3 eggs and so on
In recipes that need either a more eggy flavor or a stronger structure, use 4 tablespoons of Just Egg per egg. This would apply to cookies that you’d like to be crisp but dense. When a lighter texture and milder flavor are desired, as in lighter cakes or puffier cookies, use 3 tablespoons of Just Egg for each egg.
Just Egg Is Like “Real” Eggs Made with Mung Beans
Just Egg products are made primarily with mung beans. Mung beans have a lot of protein as they are in the legume family. Mung beans are also starchy and another ingredient is tapioca, which is also starchy. The combination of the two characteristics makes Just Egg the perfect consistency to use in recipes when creating light and moist baked goods. It also means that Just Egg is fairly healthy.
The Perfect Texture for Baking
When cooked, Just Egg has that kind of stretchy and kind of almost rubbery-ish texture of real cooked eggs. It’s actually quite delicious when simply eaten as an egg scramble but the texture also works perfectly to add needed structure to baked goods.
More About Using Just Egg in Baking
Can I use Just Egg for baking cookies?
Yes! Just Egg works really well when baking cookies. Just Egg provides structure and helps the cookies hold together. Just Egg also adds a bit of flavor complexity to baked cookies. Swap out an equivalent amount of eggs and replace it with Just Egg liquid.
Can you use Just Egg for baking brownies? SPECIAL INSTRUCTIONS
Yes! Just Egg is great in baked brownies but not as a direct substitution. Brownies use less flour and rely more on eggs for their texture and structure. Just Egg works well in giving baked brownies their chewy texture. However, this is one case where eggs cannot be simply replaced 1 to 1. Please follow these special instructions for brownies to avoid brownies that are too wet or too oily.
When baking brownies either using a homemade recipe or box mix, reduce the oil called for by 75% and replace it with an equivalent amount of water. For example, if the recipe or mix calls for 1/4 cup of oil, use 1 tablespoon of oil and 3 tablespoons of water.
Also, for each egg called for use 2 tablespoons Just Egg and 1 tablespoon water.
Can you bake a cake with Just Egg?
Yes! The eggs in most cake recipes can be easily swapped out for an equivalent amount of Just Egg. One exception would probably be angel food cake. Just Egg would not work in an angel food cake which requires quite a few egg whites. But other than that, simply substitute Just Egg for real eggs.
Does Just Egg work with a boxed cake mix?
Yes! Just Egg works wonderfully with boxed cake mixes. Substitute 3 tablespoons of Just Egg for every large egg in the recipe or 4 tablespoons for every extra-large egg.
Can I use Just Egg in bread recipes?
Yes! For most bread recipes calling for eggs, Just Egg is a great substitute for real eggs. One exception would be recipes that call for many eggs and that require them for lots of “lift” … for example popovers.
What Else Can I Bake with Just Egg?
Just Egg liquid is extremely versatile. In addition to making cookies, cakes, muffins, and breads, Just Egg liquid also works great as a binder when making vegan and plant-based meatloaf, meatballs, and even burgers.
Here are a couple of recipes that use Just Egg or where the egg substitute used can be easily switched to Just Egg! I’ll be adding more soon!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.