How to Use Just Egg in Baking?

Author Betty Collet

Posted Dec 18, 2022

Reads 49

Smoothie on table

If you're looking to make a delicious and fluffy baked treat without using eggs, then Just Egg is an excellent option. Just Egg is a plant-based egg substitute made from water, mung bean protein isolate, natural flavors, and other plant-based ingredients. It has the same texture and binding power of real eggs but without the cholesterol or animal by-products.

Just Egg can easily be used in many baking recipes like cakes, waffles, pancakes, muffins, cookies etc., simply by substituting it for regular eggs in the recipe. Here are a few tips on how to use this versatile egg substitute:

1) The basic ratio for replacing one egg with Just Egg is 1/4 cup per large egg. This amount can be adjusted slightly based on what kind of texture you’re going for (i.e., fluffier versus firmer).

2) For best results when baking with Just Egg always mix it well before adding into your batters as this will ensure that all the ingredients are dispersed evenly throughout your final product.

3) To ensure maximum lift and airiness in cake batters it’s important to add some kind of leavening agents such as baking soda or baking powder when using Just Egg instead of traditional eggs. Adding more than usual may help counteract any muffling effect that can occur due to not having enough protein from eggs present in the batter. For best results just add until desired texture is achieved.

4) When preparing waffles, pancakes, French toast or crumb cake topping with Just Eggs allow yourself extra time because longer cooking times may be needed (compared to recipes calling for regular chicken eggs). This should help prevent any sogginess that might otherwise occur.                 5) If whipping up frostings or sitting mousse just make sure they get cooled completely before you layer them onto any type of baked goods made with JUST Eggs– otherwise they could slip right off their intended surface!

Using these guidelines you'll have no problem making delicious baked treats even if your recipe calls for eggs!

What recipes are best for baking with Just Egg?

Baking with Just Egg is an easy and effective way to reduce your environmental impact while also enjoying delicious, plant-based meals. This vegan egg substitute is made from mung beans and turmeric and is an ideal ingredient for a variety of recipes. From fluffy vegan French Toast to classic quiches, you can make all sorts of mouthwatering treats while doing your part for the planet. Here are some of the best recipes that showcase how amazing baking with Just Egg can really be!

1. Vegan Breakfast Quiche – This egg-free quiche uses silken tofu as its base, along with Just Egg to replace traditional eggs in the mix. It's packed full of delicious flavors like spinach, mushrooms and even some vegan cheese sprinkled on top! This quiche is perfect for weekday breakfasts or weekend brunches when you're looking for something a little more fancy than cereal.

2. Chick’n & Waffles – Everyone loves chicken and waffles but when you’re looking for a vegetarian or vegan option, this recipe featuring plant-based Just Egg batter does not disappoint! Flakey biscuits topped with delicious maple syrup create a warm comfort food dish that just screams breakfast indulgence!

3+. Pancakes & Waffles – Start off your day right by whipping up some vegan pancakes or waffles using Just Egg as the main ingredient in your batter mix! With so many creative topping options available like syrups, berries or even peanut butter chocolate chips…the possibilities are only limited by your imagination here Add diced apples or other fruits also work great too to make these even more filling treats

What baking tips should I know when using Just Egg?

When using Just Egg, a vegan egg substitute, it's important to remember that it may have different baking properties compared to traditional eggs. To help you get the best results with Just Egg when baking, here are some tips:

1. Just Egg generally needs more leavening agents than traditional eggs. Try adding an extra ¼ teaspoon of baking powder or soda per cup of flour used in your recipe (if your recipe doesn’t specify). This will help create light and fluffy baked goods!

2. Keep a close eye on the color of your baked goods as they bake – since this egg substitute does not brown like regular eggs do, you'll want to take them out before they look finished. Otherwise, you risk ending up with dry or burnt products due to overbaking.

3. If replacing regular eggs with Just Egg in recipes calling for melted butter or oil instead of whole eggs, reduce the amount slightly –about 2 tablespoons less per cup compared to if using whole eggs — as this will compensate for its higher water content compared to traditional egg substitutes.

4. It's important not to overmix batters made with Just Egg as it can make them tough and dense rather than light and airy! Be sure to mix just until all ingredients are blended – no longer than that! This is especially true when making cakes where you're looking for a good crumb texture and structure in higher-fat recipes like muffins or quick breads!

5 Make sure that everything is properly hydrated before adding just egg into the batter - try adding about 1 Tbsp per 1/4 cup flour for best results! By doing this step first everything should mix together much easier which will provide an even distribution throughout the final product without any lumps or clumps in sight!

With these simple tips and tricks, using Just Egg should become easy peasy when it comes time for your next round of baking adventures!

How do I substitute Just Egg for regular eggs in baking?

When it comes to baking with eggs, knowing how to substitute Just Egg for regular eggs is key to creating vegan recipes. Fortunately, making this substitution is easy since Just Egg can be used one-to-one in the same way regular eggs would be used in a recipe.

The first step of substituting Just Egg for regular eggs is to measure out the amount of egg that you need for your recipe. Since Just Egg comes in liquid form as opposed to whole or beaten egg, you will need ¼ cup of Just Egg liquid for each large egg used (1/3 cup for extra large). It’s important that you use an accurate measuring cup so that your measurements are precise and consistent.

Once you’ve measured out the correct amount of liquid just egg, stir it together with any other ingredients specified in your recipe until everything is well combined. The next step will be determined by whether or not your recipe requires pre-cooked eggs or uncooked whole eggs. For pre-cooked scenarios like frittata and quiche recipes, simply pour the mixture into a greased pan and bake according to package instructions until golden brown on top. In contrast, if you’re baking with uncooked whole eggs follow the exact same steps as before but baking time may vary depending on what type of treat you’re making!

With this knowledge under your belt, all that's left to do now is get creative and try out some delicious vegan treats using just egg!

What techniques or substitutions can I use to make vegan baking recipes with Just Egg?

Vegan baking often seems daunting and overwhelming - but it doesn't have to be! One easy recipe substitution that can make traditional baking recipes vegan-friendly is using Just Egg as a replacement for regular eggs. Just Egg is a vegan egg replacer that comes in liquid form and can be used in place of eggs in any recipe. It's made from mung bean protein, which provides a rich flavor and texture similar to conventional eggs.

Using Just Egg in vegan baking recipes can provide consistency and moisture to the final product - two characteristics often lacking when trying to substitute conventional ingredients with vegan alternatives. When replacing eggs with Just Egg, use ¼ cup of the liquid replacer for each egg specified in the recipe. If you're also looking for an additional binding agent, try adding 1 teaspoon of ground flaxseed meal or chia seed along with each ¼ cup of Just Egg recommended.

The real beauty when using Just Egg lies within its versatility - it works great as an egg alternative not only in baked goods but also when making scrambles or omelets too! While there are many considerations as to what egg replacer you choose during your vegan cooking journey - whether it’s aquafaba, tofu, bananas or applesauce just keep in mind that you'll never go wrong with using the fluffy goodness that is just egg for deliciousness assured!

How can I achieve the same baking results with Just Egg that I get with traditional eggs?

If you're looking to achieve similar baking results with Just Egg as you get with traditional eggs, the short answer is: it depends. Generally, just like when trying to replace other egg-based ingredients in a recipe (e.g., egg whites or yolks), substituting Just Egg can result in different baking results than traditional eggs, especially if that recipe depend on the cooking chemistry of egg proteins for texture.

That said, depending on the recipes you're working with and what type of result you're looking for, using Just Egg instead of conventional eggs may still offer acceptable (if not great) results. Here are some tips for success when trying to bake with Just Egg:

• Start by using less liquid than your recipe requires when a liquid egg product is called for - typically about 50%less than what's listed in your recipe since Just Egg is pre-made and already contains moisture that could throw off your desired baking outcome.

• If possible adjust the cook time and temperature of your baked goods slightly – this adjustment will vary depending on how long they need to cook but crucial as they may need few more extra minutes or higher temperature settings due to less moisture content when substitute products like Just Eggsare used instead of regular whole eggs.

• Choose recipes that require fewer eggs and don't rely heavily on their structure - cakes and quickbreads may work best with these substitutes as they contain binding agents such as flour or starch that can help hold everything together without relying too much on their protein structure from an egg substitute likeJust Eggs.

• Use other binders if needed - adding additional gluten-free starches such chia seeds or ground flaxseeds often help keep baked goods from crumbling too much after being cooked.

Ultimately there’s no perfect replacement for regular whole eggs but using these simple tricks plus adjusting ingredients accordinglyshould still give satisfactory baking results even when substituting them withegg replacers suchasJust Eggs!

Is there a difference between baking with Just Egg and baking with regular eggs?

The short answer to the question is a resounding yes! While Just Egg and regular eggs may look the same, they produce different results when used in baking.

Just Egg, a plant-based egg substitute, is made from mung bean protein and food starches. Just Egg is free of cholesterol, eggs allergens and animal cruelty. It cooks similarly to regular egg whites and works best as an egg substitute in dishes such as pancakes and omelets. Baked goods created with Just Egg lack the proteins found in eggs that are essential for aeration, resulting in denser goods than if traditional eggs were used. The texture of baked goods made with Just Egg also likely won’t rise as much as with traditional eggs because there isn’t adequate structure being built into the batter due to not having edible proteins available for it to do so (as opposed to regular eggs).

Regular Eggs contain Omega 3 fatty acids which can help contribute volume to cakes when whipped up into meringues or angel food cakes — something you won't get from Just Eggs. Additionally, baked goods that require chewiness such as cookies or brownies may require more flour when using regular eggs rather than Just Eggs because they hold better onto moisture - although this will also depend on how they're treated during preparation. Finally, due to the quick-setting nature of traditional egg whites compared to Just Eggs which requires extra leavening agents like baking soda or baking powder, baked treats may set quicker with traditional ingredients thus leading different times needed while cooking through recipes so always check on them sooner!

Overall while both types of ingredients will get you that tasty treat you want it's important that you understand how each alternative performs differently so expect some variations if looking at recipes online; but don't fear experimentation cause its what makes us bakers successful!

Betty Collet

Betty Collet

Writer at Snngr

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Betty Collet is a passionate writer who loves sharing her thoughts and ideas through her writing. She has been blogging for several years and enjoys exploring various topics, including lifestyle, travel, and personal growth. Her unique perspective and engaging writing style have earned her a loyal following of readers from around the world.

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