Can You Bake with Just Egg? Yes! Here's How! (2024)

FAQs

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

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.

Yes, with some exceptions. Their website says “Just Egg works in a wide variety of baking applications, with a few exceptions, such as light, airy cakes and meringues.” It also says their product can be used as a 1:1 substitution for regular egg in a recipe—so about 3 tablespoons of Just Egg is equal to one large egg.

Just Egg resembles real liquid eggs with its golden color. The product's ingredients include water, mung bean protein isolate and canola oil, plus a variety of spices, natural flavors and thickeners to yield an egg-like texture. (Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg.

WHAT SUBSTITUTE IS BEST TO USE INSTEAD OF EGGS IN CAKE? Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

Consider egg whites: When you're making store-bought cake mixes, you can get away with using just egg whites as your substitute for whole eggs because the mixes usually include other ingredients that help with tenderness and texture. Two egg whites—or 1/4 cup fat-free egg substitute—can replace 1 whole egg.

A single serving of JustEgg packs 170 milligrams (mg) of sodium, and a serving of VeganEgg comes with 150 mg. A large chicken egg's sodium content? A mere 65 mg. Faux eggs are also a far more processed food than chicken eggs.

In addition to the original JUST Egg 12oz bottle, The JUST Egg line also includes the JUST Egg Folded and the JUST Egg Sous Vide – in Roasted Potato Red Pepper Dill and Roasted Poblano Black Beans Chili Powder varieties. Cooking: JUST Egg needs to be refrigerated and used within 5 to 7 days once opened.

5 Store-bought egg replacers

Just Egg, however, works really well — especially if you add an extra 1/2 tablespoon of oil to the brownie batter.

Season to taste

Sprinkle the cooked scramble with kala namak salt, if desired. Season with freshly ground black pepper and garnish with chives or green onions. Serve immediately. Note: Kala namak black salt is a sulfurous salt that adds an extra eggy flavor.

The chef's kiss of egg. Use it to make pillowy omelettes, delicious French toast and scrambles so good you'll accidentally eat healthy.

Can mayonnaise replace eggs in baking? ›

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream. It acts as just the perfect egg substitute!

JUST Egg is a fantastic egg replacer for frying, sautéing, and omelet-making, but is it any good in baked goods? The answer is a big YES! Not only does it function as a binder, it provides moisture and a fluffy texture that rivals chicken eggs, minus the cholesterol!

For most recipes simply substitute 3 tablespoons of Just Egg for each large egg. For each extra-large or jumbo egg called for substitute 4 tablespoons of Just Egg. In recipes that need either a more eggy flavor or a stronger structure, use 4 tablespoons of Just Egg per egg.

Using only egg whites not only gives you a pristine white cake, but also it ensures that the crumb is not weighed down by the fat in egg yolks. Think about it: lighter confections such as marshmallows and angel food cake require only the egg whites.

Other plant-based substitutes for egg wash include maple syrup, flaxseed, nondairy milks like rice milk and almond milk, molasses, aquafaba and various blends with olive oil or vegetable oil. But do yourself a favor this holiday season and brush that pie with some JUST Egg.

The only plant based liquid egg product you can bake, fry, scramble... Simply Eggless is great for omelettes, scrambles, quiches, french toast, pancakes, waffles, stir-fries, crepes, breakfast or lunch sandwiches, cakes, brownies and SO much more!

Egg mixtures are safe if they reach 160 °F (71.1 °C). For advice on safely preparing homemade ice cream, eggnog, dry meringue shell, divinity candy, 7-minute frosting, and meringue-topped pies, go to Shell Eggs from Farm to Table. Chiffon pies and fruit whips made with raw, beaten egg whites may not be safe.