Can I Use JUST Egg For Baking?
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!
However, that’s not to say you should go for JUST Egg as your go-to egg replacer in baked goods. After all, it’s processed, somewhat expensive, and you miss out on its wonderful flavor when you bake it into a recipe. By far, the best way to enjoy this product is on its own, in an omelet, scrambled, or in other creations where its flavor can shine.
Some inexpensive, natural, and easy swaps for eggs in baking include flax or chia eggs, aquafaba (chickpea water), bananas, soy protein powder, yogurt, and others. Depending on what you’re preparing, these alternatives can provide the moist texture and binding you need for your delicious pastries, desserts, or bread loaves.
However, if you are making a treat that requires egg yolks, or one in which a more eggy flavor is desirable, JUST Egg could be the ideal choice. It’s also a great option when you’re low on time or need a super easy swap. Simply use 3 tbsp. of JUST to replace each egg in any given recipe.
If you love JUST Egg, check out these similar egg alternatives you can use for your baking!
How Much JUST Egg Equals One Egg?
If you are making a treat that requires egg yolks, or one in which a more eggy flavor is desirable, JUST Egg could be the ideal choice. It’s also a great option when you’re low on time or need a super easy swap. Simply use 3 tbsp. of JUST to replace each egg in any given recipe.
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