It’s Easy to Cook with Plant-Based Eggs

Super simple recipes using super delicious eggs.

BY VICKI MARTINEZ

It scrambles like an egg, sets like an egg, bakes like an egg, and plays nice with other ingredients. But here’s the scoop: It’s not from a chicken coop.

Uber-healthy with a taste that’s even better than chicken eggs, JUST Egg is a versatile plant-based egg alternative. Here are some tips and tricks for cooking delectable dishes with plant-based eggs, plus several recipes to get you started.

Have you ever grabbed the bread only to find that someone left the bag open overnight? Moist and fluffy, JUST Egg transforms stale bread into fabulous French toast.

Craving French toast, but your bread isn’t stale? Place slices on a baking sheet in a 300°F oven for 10 to 20 minutes until stiff and dry. Stale or dried bread soaks up the custard better, saving you from soggy French toast.

And, when you have more time on your hands, ditch the eggs and toast and bring the taco train to breakfast. These breakfast tacos will wake up your taste buds no matter what time it is.

Whether you want to use leftover rice and veggies from the night before or you’re planning to make a meal that will last a few days, a simple stir-fry is a satisfying solution.

Although JUST Egg has a robust egg flavor, if you’re someone who just can’t get enough of that eggy umami, finish your dish with a pinch of kala namak (Himalayan black salt).

Adding flavorful ingredients like leeks and butternut squash gives a whole new meaning to breakfast for dinner.

Use 1.5 to 2 oz. of JUST Egg as a 1:1 substitution for standard chicken eggs (which are typically 3 to 4 tablespoons).

Sponsored by: