Just Egg is a reasonably healthy plant-based egg substitute, but it’s not a perfect nutritional swap for a real egg. It delivers 5 grams of protein per serving with zero cholesterol and no saturated fat, which looks great on paper. The tradeoffs come in the form of higher sodium, lower protein quality, and a shorter list of naturally occurring vitamins and minerals compared to a whole chicken egg.
Nutrition per Serving
A single serving of Just Egg is 3 tablespoons (46 grams), roughly equivalent in volume to one scrambled egg. That serving contains 5 grams of protein, 4 grams of total fat, zero grams of saturated fat, zero milligrams of cholesterol, and 210 milligrams of sodium.
A large chicken egg, by comparison, has about 6 grams of protein, 5 grams of fat (1.5 grams saturated), 186 milligrams of cholesterol, and only about 70 milligrams of sodium. So Just Egg wins on cholesterol and saturated fat but loses on sodium and total protein. If you’re cooking a two-egg scramble, the sodium difference becomes more pronounced: a realistic plate-sized portion of Just Egg can reach over 500 milligrams of sodium, which is roughly a quarter of the daily recommended limit.
Protein Quality Compared to Eggs
The protein in Just Egg comes from mung bean protein isolate, and while mung beans are a solid plant protein source, they aren’t nutritionally identical to egg protein. Mung bean protein contains all essential amino acids and meets or exceeds international guidelines for most of them, including leucine, lysine, and valine. But it falls short in three areas: methionine and cysteine (sulfur-containing amino acids), threonine, and tryptophan. Mung bean protein isolate delivers only about half the recommended amount of sulfur-containing amino acids and roughly 58% of the recommended tryptophan.
Egg protein, on the other hand, is one of the most complete protein sources in the human diet and has long been used as the reference standard for protein quality. This doesn’t mean Just Egg’s protein is useless. If you eat a varied diet with grains, nuts, or other protein sources throughout the day, those gaps get filled easily. But if Just Egg is a major protein source in your diet, the lower bioavailability and missing amino acids are worth knowing about.
What’s in the Ingredients List
The full ingredients list reads: water, mung bean protein, expeller-pressed canola oil, and then less than 2% each of carrot extractives and turmeric extractives (for color), gellan gum, natural flavor, potassium citrate, salt, sugar, tapioca syrup solids, tetrasodium pyrophosphate, and nisin as a preservative.
Most of these are straightforward. The oil is expeller-pressed canola, which means it’s extracted mechanically rather than with chemical solvents, a meaningful distinction for people who care about oil processing. Gellan gum is a common plant-based thickener that gives the product its egg-like texture. Nisin is a naturally derived preservative produced by bacteria, widely used in food production and generally considered safe. Tetrasodium pyrophosphate acts as an emulsifier and helps with texture.
There’s nothing alarming on this list, but it’s clearly a processed food. You’re not eating mung beans and oil. You’re eating an engineered product designed to mimic eggs, which involves a handful of additives that a whole egg simply doesn’t need.
What Just Egg Is Missing
One of the biggest nutritional gaps is what Just Egg doesn’t contain. A whole chicken egg is naturally rich in choline (essential for brain and liver function), vitamin B12, vitamin D, selenium, and vitamin A. Just Egg provides none of these in meaningful amounts. Choline is particularly notable because most people already don’t get enough of it, and eggs are one of the top dietary sources.
If you’re replacing eggs with Just Egg regularly, you’ll want to make sure those nutrients are coming from somewhere else in your diet, especially B12 and choline, which can be difficult to get from plant foods alone.
Who Benefits Most From Just Egg
Just Egg makes the most sense for people managing high cholesterol or cardiovascular risk, since it eliminates dietary cholesterol and saturated fat entirely. It’s also a practical option for vegans who want the experience of scrambled eggs without animal products.
For someone without cholesterol concerns who eats a mixed diet, the nutritional case for switching from whole eggs to Just Egg is weaker. You’d be trading a naturally nutrient-dense food for a processed one with less protein, fewer micronutrients, and more sodium. That said, mixing Just Egg into your rotation rather than using it as a full replacement is a reasonable middle ground, giving you the cholesterol break without giving up the nutrients eggs provide on other days.
The Sodium Factor
Sodium is the most practical concern with Just Egg. At 210 milligrams per small serving, it adds up quickly, especially since most people don’t stop at a single 3-tablespoon portion. A more realistic scramble-sized serving pushes past 400 to 500 milligrams before you add any salt, cheese, or other ingredients. If you’re watching sodium for blood pressure or heart health reasons, this is worth factoring into your daily total. A plain chicken egg, by contrast, contains so little sodium that it’s essentially a non-issue.