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.
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.
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.
How can I cook it without it sticking, even though I use spray oil ?
Hi Anna, for baked goods I “grease and flour” the pans before pouring in the batter. I usually use a vegan butter and rub a fairly generous layer in the pans then dust with flour (or cocoa powder if it’s something chocolate). You can also get a spray oil and flour combo which might work too … Let me know how it goes!
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.
Hi Rob, a couple other people have noted the onion taste, and or smell. One of my readers pointed out in the comments that eggs have a lot of sulfur in them, and are actually really sulfury, if you kind of pay attention to it. So I think the onion in the Just Egg is there for that kind of flavor or quality. It has the sulfur note to it. It seems like some people are more sensitive to it than others. I don’t taste it myself. Also, it takes a little bit different once it’s baked.
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..
Hi Kathy, that sounds delicious. Once cooked, Just Egg will last in the fridge for a few days. Thanks for asking!
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
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…
Hi Amy, let me know how it goes for sure. Just Egg can be amazing in recipes … I just made cakes and cookies for tomorrow and they’re perfect. On the other hand, I need to revise the amounts for boxed brownie mix after some reader comments and personal experimenting.
Fingers crossed your flourless cookies turn out well! I did look up the Kraft recipe and it looks like it should work.
Just use 3 TBSP Just Egg in place of the 1 egg called for.
Merry Christmas 🎄🎁
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.
Someone else said they had trouble using Just Egg specifically in brownies. I tried it tonight in Betty Crocker GF Brownie Mix. I reduced the amount of Just Egg by half and replaced it with water and increased the baking time by 15 minutes. That did not yield a perfect result either, although they were delicious. I’m going to continue working on this. I have an idea about what the problem is. I’ll have a definitive answer in a few days. (But OMG who’s going to eat all these brownies?!? lol)
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 😊
Hi Teresa, I’m going to get some brownie mix and try this myself. Everything so far has worked fantastically with Just Egg. Give me a few days to work on this and I’ll have a definite answer for you.
@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. 🤞
Teresa, as I said to Rick in a more recent comment, I’m still working on this and have not come up with the perfect solution (I have eaten way too many brownies, though!). I do think I have an idea of what’s going wrong. I’ll have this solved in the next few days!
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.
I think that’s probably the case although it would depend on the other ingredients. Did you put it back in and bake until it was firm? I’d just cover with foil to keep the crust from getting too done and bake until firm.
Have you ever made a pudding with just egg?
I haven’t. My favorite pudding is usually just silken tofu with sugar and flavoring … vanilla or cocoa powder. Or I use a vegan packaged pudding with silken tofu.
I’d like to try rice pudding with Just Egg tho!
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!
Hi, so I get your point but also the crumb of a cake is determined by many factors … I bake only with gluten-free ingredients and so the texture of my cakes is slightly different from a wheat flour cake. Take a look at the crumb
of one of the last cakes I made …
If you try baking a cake with Just Egg for sure let me know how it turned out!
Has anyone used JUST egg in pumpkin pie recipe?? I don’t even know where to start.
Hi Gina, I haven’t tried yet but plan on it soon!
@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!
I haven’t tried it in pumpkin pie but I think it would be fine. Just sub 3 tablespoons of Just Egg for each egg and it should be fine. I wouldn’t use more than 6 tablespoons though as it can get too eggy.
@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.
Sounds delicious Emily! Would you mind if I try my own version of this?
Have you made a cheesecake successfully with Just Egg?
I haven’t yet. Now you have me interested in trying though!
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?
Hi Susan, good question. I can’t guarantee anything, but I think it would work just fine. It’s a small amount for the recipe and it should work to add some structure and a tiny bit of flavor. Are you using plant-based milk in this recipe?
Hi Lisa – yes, I’ll be using Almond Milk
Awesome. 😊 Let me know how it turns out!
I certainly will! Thank you!
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!
Yay, Susan, happy to hear! I think I’ll try your recipe, too. The type of plant milk will probably make a difference. My favorite is So Delicious Coconut Milk, the unsweetened kind with no vanilla because it’s so bland it kind of blends with anything.
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! 😀
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.
Hi Susan, good question! Given the recipe asks for three egg whites it seems like the aim is lightness, structure, and “lift.” For that reason and for this particular recipe, you might want to try using 4 tablespoons of Just Egg and 3 tablespoons of aquafaba. Aquafaba is the liquid from canned chickpeas that can be whipped into an airy meringue like eggs whites can. That’s my best guess for this recipe. If you’d rather not use aquafaba and only use Just Egg, I think about 6 to 7 tablespoons of Just Egg (about 2 tablespoons or each egg white) would work as well. Please let me know how your cookies turn out!
Thanks for this article! Such great information!
You’re welcome! I love baking with JUST egg 😊 It works so well.
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.
Hi Rob, interesting. I’ve never noticed the flavor in finished baked goods. Did you finish baking the cake? For me, it turns out beautifully without any weird taste. Let me know if you try again!
@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.
Great explanation, Susan!