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Can You Bake with Just Egg? Yes! Here’s How!

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.

Can You Use Just Egg in Baking Yes You Can and Heres How Planted365

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.

Did you know Just Egg can also be microwaved?!

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.

Can You Use Just Egg in Baking Yes You Can and Heres How Planted365

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.

Can You Use Just Egg in Baking Yes You Can and Heres How Planted365 PIN IT

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!

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Anna
Anna
26 days ago

How can I cook it without it sticking, even though I use spray oil ?

RobM
RobM
26 days ago

I started to make a gf vegan vanilla cake using just egg. As I was filling my pan, I decided to taste the batter (hey, no eggs, right?). Onion…it tasted like onion. I looked at the just egg container and the ingredients list onion. Yummy! Vanilla onion cake! I scrapped the whole thing. Not sure if there are different just egg products available, but if so, I haven’t found it in my area.

Kathy vega
Kathy vega
1 month ago

Would like to make use just eggs with onion peppers small amounts of potatoes with vegan cheese in a muffin pan and bake. Just start using your product, how long would they last refrigerated after baking..

Vicki
Vicki
2 months ago

It is so nice to know that Just Egg can used as a substitute for almost all recipes requiring egg. My daughter is vegan and baking cakes and desserts requiring has been the most difficult part of meal prep. This opens up the world in vegan baking not having to use chia or flax seed as a substitute for egg

Amy
Amy
3 months ago

I stood at the ‘dairy’ section of the grocery store with phone in hand for 30 minutes before the store closed on Christmas Eve, trying to figure out how to ‘hack’ the cookie recipe on the side of the Kraft peanut butter jar – which only has three ingredients / to melt them for my vegan family member.
My questions were
1. Can I simply substitute something like ‘Just Egg’ for the egg?
2. Why doesn’t the bottle SAY how much of the ‘Just Egg’ mixture equals an egg?
3. Wait, why does the bottle only imply the product is for making vegan scrambled eggs? Can’t it be used to bake cookies and stuff? Oh… bottle lists a website.
4. Website offers ideas and recipes, but seems not to offer info on HOW to SUBSTITUTE for EXISTING RECIPES. And critically, how much approximates one egg?
5. Found another site on vegan baking alternatives to using eggs. It offered nine options but mainly how to prepare your own alternatives by grinding, mixing things together, etc. But even that site seemed to suggest it’s better to start with a vegan recipe rather than make substitutions. Ugh.
6. Went to the Kraft website to see if it offers suggestions for ‘veganizing the recipe on their P Amit Butter jars. Nope. In fact, the Kraft (Canada) website offered a completely different recipe for PB cookies than they print on the jar labels! One that required NINE ingredients instead of the simple 3 Ingredient, grainless (therefore gluten-free) they print on every jar. Weird.
7. So, I’m REALLY glad I found your post,; since neither the Kraft nor the “Just Egg” websites (or product labels!) were helpful for indicating how much of the liquid to try using. (THANK YOU!)
8. HOPEFULLY using the product in this kind of no-flour recipe won’t change the texture too much when mixed with the sugar and peanut butter, or change the necessary baking time and temperature! It’s not like I have time to experiment this late on Christmas Eve…

Rick
Rick
3 months ago

I tried Just Egg with Betty Crocker brownie mix. When I took it out of the oven it looked like boiling fudge. I let it cool and put it in the ‘fridge. It looks and tastes like greasy fudge. I have to wrap it in a paper towel before eating it to get rid of some of the grease.

Teresa
Teresa
4 months ago

Tried Just Egg in boxed Pillsbury fudge brownie mix. Not good results- a goopy watery mess 😕 I used 3 TBLS for each egg called for in the recipe, 2 eggs=6 TBLS Just Egg 🤷‍♀️
Any ideas on this would be greatly appreciated 😊

Teresa
Teresa
4 months ago
Reply to  Teresa

@Lisa Viger Gotte, thank you for replying so quickly! I hope it’s something I did wrong because I was really hoping that Just Egg would be a life saver when it comes to making vegan food. 🤞

Lisa
Lisa
4 months ago

When making pumpkin pies using just egg, is there a change in temperature or cooking time? I made one and after it baked for allotted time it was still runny.

Susan
Susan
4 months ago

Have you ever made a pudding with just egg?

i
i
5 months ago

Would have been more convinced if you’d shown the crumb on a slice of cake. . .unwilling to risk a entire cake’s worth of ingredients if it doesn’t work out – that’s what I hoped you would display as a blogger!

Gina
Gina
6 months ago

Has anyone used JUST egg in pumpkin pie recipe?? I don’t even know where to start.

Vicki
Vicki
4 months ago
Reply to  Gina

@Lisa Viger Gotte,
Curious to know if you tried making pumpkin pie. I wanted to do this today and would love to know your outcome!

Emily
Emily
2 months ago
Reply to  Gina

@Gina, You don’t need egg for pumpkin pie! 1 14-ounce can pumpkin, 3/4 cup full-fat canned coconut milk (shake the can first; or use any plant cream), 1/2 cup brown sugar, 1/4 cup corn starch, 1/4 cup maple syrup, 1 teaspoon vanilla, 2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, 1/2 teaspoon salt. Blend in blender, pour into pie crust, bake at 350 for 60 minutes. Tastes just as good, if not better, than non-vegan pie.

Lynne
Lynne
6 months ago

Have you made a cheesecake successfully with Just Egg?

Susan
Susan
8 months ago

I have my Mom’s recipe for rice pudding that calls for 1/4 cup rice, 1 qt milk, sugar and 1 egg….then you cook the trouble out of it for like an hour….will the Just Egg work in place of a “real” egg?

Susan
Susan
8 months ago

Hi Lisa – yes, I’ll be using Almond Milk

Susan
Susan
8 months ago

I certainly will! Thank you!

Susan
Susan
7 months ago

So, I made the rice pudding today: 1 quart Almond Milk, 1/4 cup white rice, 1/2 Cup sugar and 1/4 cup of Just Egg. It actually turned out really good! Not exactly like what I remember from my Mom using cow’s milk, but I’m really impressed with it. I may try different types of plant milk to see if the fat content makes a difference in any way…Thank you for your answers to my question!! Happy Cooking!

Susan
Susan
7 months ago

That sounds like a good place to start! The directions say to “Bring to a boil, reduce to simmering and stir constantly until it slightly thickens”….what I’ve found is that it should reduce by almost half and the rice is tender. It thickens (or should) as it cools! 😀

Susan Chamblin
Susan Chamblin
8 months ago

Hi, can you help me figure out the amount of Just egg? I need 3 egg whites for almond cookies. Thanks
And thank you for helping us newbie’s out.

Mark K
Mark K
8 months ago

Thanks for this article! Such great information!

RobM
RobM
9 months ago

I’m sorry Lisa, but unless there is a version of just egg without onion, it is not good in sweet applications. I bought just egg to use in a gluten free vanilla cake on recommendations of various websites, including this one. The batter was beautiful, so I tasted some. It tasted of onions. I then read the ingredient on th÷ just egg bottle and it contains onion.

SusanB
SusanB
7 months ago
Reply to  RobM

@RobM, Hi Rob. Think about the taste of a natural egg–it is not sweet and it has a sulfuric taste. Like onion, sulfur is not a flavor you want in a sweet creation, but these savory tastes disappear when the baking is done. All the Just Egg reviews I read are enthusiastic about using it in sweet baked goods. I have used Just Egg in French toast and plan to use it today for cup cakes.

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