Just Egg is a plant-based egg produced by Eat Just, Inc., which is an American food technology company located in Alameda, California. Their core motive for this unique invention is to promote the eating of eggs made from plants and sway people from eating eggs from birds in order to save the planet.

About Just Egg

What is Just Egg? It is an American egg brand created entirely from plants by Eat Just Inc. It was launched in 2011 by a group of experienced scientists and chefs who believe in the aspirations of Eat Just to make people fall in love with eggs made from plants so the birds can peacefully hatch eggs. Most importantly, Just Egg is delicious and also contains all the nutritional benefits that can be gained from eating eggs produced by birds.

Package design

Just Egg is packaged in a 16 oz yellow paper box, and the famous motto “Egg from Plant” is written boldly on one phase of the box. The remaining phases of the box have the nutritional benefits and other vital information. 

Ingredients and nutritional benefits

Ingredients

Water, Mung Bean Protein, Expeller-Pressed Canola Oil, Contains less than 2% of Carrot Extractives (color), Gellan Gum, Natural Flavor, Potassium Citrate, Salt, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Turmeric Extractives (color), Nisin (preservative).

Nutritional facts

Nutrient Quantity	Daily Value (DV)
Calories 60
Total fat 4g	5%
Saturated fat 0g	0%
Trans fat 0g
Polyunsaturated 1g
Monounsaturated 2.5g
Cholesterol 0mg	0%
Sodium 210mg	9%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Sugars 0g
Added sugars 0g	0%
Protein 5g	5%
Vitamin D	0%
Calcium 0mg	0%
Iron 0.6mg	4%
Potassium 80mg	2%

Properties

• Non-GMO
• Plant based
• No bird flu
• No cholesterol
• 5g protein
• No artificial flavors

Just Egg recipes

Just like what can be done with the eggs from birds, same can be done with Just Egg and it would taste better. Now, with Just Egg, you can make omelettes without breaking eggs and other curinaries that needs eggs in like Frittata, Shakshuka, Spinach Quiche, Eggs Benedict, Crustless Quiche and so many others. Below are some of the important recipes you can try with Just Egg.

Frittata

Ingredients

18-20 oz Just Egg

2 cups butternut squash, peeled and cut into ¾-inch cubes

4 teaspoons olive oil, divided

2 cloves garlic, minced

1 large or 2 small leeks, sliced in half lengthwise and sliced ¼-inch thick

1 cup russet potatoes, peeled and shredded (about 1 large potato)

2 tablespoons fresh parsley, chopped

Sea salt

Freshly ground black pepper 

Preparation

Roast the butternut squash

Preheat your oven to 425°F. In a large bowl, toss the cubed butternut squash with 1 teaspoon of the olive oil, salt and pepper. Spread out evenly on a baking sheet lined with parchment paper. Roast at 425°F for 15 to 20 minutes until tender. Remove and set aside. Reduce heat to 375°F. If baking in a cast-iron skillet, proceed to the next step. Otherwise, lightly grease an 8”-9” pie pan.

Sauté the veg

Warm 1 tablespoon olive oil in an 8-9” cast-iron (or regular) skillet over medium-high heat. Add leeks and garlic (you could substitute garlic powder in a pinch) and sauté until tender. Stir regularly to keep the garlic from burning. Turn off the heat and add in the shredded potato and chopped parsley. Stir to combine everything, seasoning well with salt and pepper. If your skillet isn’t oven-safe, transfer the mixture to your prepared baking dish.

Add the Just Egg

Shake the Just Egg well and pour over the sautéed mixture, adding enough to cover everything. Shimmy the pan to make sure everything settles evenly. Sprinkle the top with the roasted butternut squash cubes. Season with salt and pepper.

Bake and serve

Bake at 375°F for 30 to 40 minutes or until the liquid in the center is set. Every oven is different, so cooking times will vary. Check at 25 minutes to see how it’s setting and adjust accordingly.

Eggs Florentine

Ingredients

4 slices of bread, or English muffin halves

4 Just Egg Folded or 12oz Just Egg

1  tablespoon olive oil

1 chard chard, or ½ lb. other leafy green

2 cloves garlic, minced

Zest and juice of half a lemon

1 avocado

Salt

Red pepper flakes

Freshly ground black pepper 

1 cup raw cashews (soaked)

1 cup water 

½ teaspoon ground turmeric

3 tablespoons nutritional yeast

1 clove garlic

1 teaspoon paprika

½ teaspoon onion powder

¼ teaspoon mustard

1 teaspoon salt

¼ teaspoon pepper 

Preparation

Make the creamy cashew sauce

Soak the cashews in water for at least 2 hours, ideally overnight (or if you’re in a rush, you can boil for 10 minutes). Add all the sauce ingredients to a high-powered blender. Blend for 1 to 2 minutes, until silky smooth, adding water if needed. Transfer to a small saucepan or microwave-safe dish to warm before serving.

Sauté the chard

Clean the chard (or whichever green you’re using) and strip the leafy portions from the stems. Keeping the leaves and stems separate, chop both into ½- to 1-inch pieces. Heat the olive oil in a skillet on medium-low heat. Add the minced garlic, lemon zest and a pinch of red pepper flakes and sizzle for 1 minute. If using the chard stems, add them first to pan along with a pinch of salt and cook for about 4 minutes. Add the leaves and cook for 5 more minutes. Add the lemon juice and toss to coat. Taste for salt. Set aside.

Heat the Just Egg

Heat desired number of Just Egg Folded in a toaster, skillet, oven or microwave, according to the box directions.

If using Just Egg, warm a bit of oil or plant-based butter in small, nonstick skillet over medium heat. Pour in the Just Egg and scramble like an egg: Use a spatula to stir occasionally while letting it heat evenly and set. Once the liquid is cooked through, remove from the heat.

Assemble the Eggs Florentine

Toast the bread slices and warm the sauce. Layer each piece of bread with sliced avocado and smash lightly with a fork. Top with sautéed chard, Just Egg and a drizzle of creamy cashew sauce. Garnish with flaky salt, red pepper flakes and freshly ground black pepper.