What Are Vegan Eggs and What Do They Taste Like?

Vegan eggs come in a variety of flavors and are meticulously crafted to mimic not only the savory standalone flavor but also the unrivaled binding qualities of animal-laid versions. Do they deliver on their promises? Do they taste good and are they nutritious? And what, exactly, are vegan eggs?

Vegan eggs are one of the more surprising and unexpected additions to the plant-based ingredient roster, especially when functional alternatives to poultry eggs have been used for years. Apple sauce and ‘flax eggs’ have long been used as binding agents in baking, and tofu can be used in place of eggs in scrambled dishes. Plant-based eggs that look and taste like their conventional counterparts are making their way onto our plates. Why? For a powerful combination of health and ethical reasons.

We’ve compiled all of the information you need to know about the vegan egg food trend so you can make an informed decision about which varieties to try.

Estimated reading time: 11 minutes

What exactly are vegan eggs?

Memes about vegans laying their own eggs for breakfast are most likely all over the internet. In reality, vegan eggs are a concoction of ingredients designed to mimic the appearance, taste, or binding abilities of poultry eggs. Soy milk, mung beans, and black salt are among the modern substitutes.

Prepared vegan eggs are the most convenient option, but if you prefer not to cook at all, restaurants have begun to serve their own creations. Homemade egg recipes are popular because they allow for the creation of distinct white and yellow elements, often using tofu and blendable orange vegetables. Squash is a popular option. Vegan eggs are most commonly sold as liquids that can be easily scrambled, made into omelettes, or added to baked goods. The ingredients vary between brands, but many appear to favor black salt to achieve a ‘eggy’ taste and smell.

Aside from liquid egg, vegan options include folded omelette patties, pre-scrambled eggs, and even realistic boiled eggs.

What about homemade alternatives?

Vegans have been using egg substitutes for years, whether for baking or hearty breakfast burritos. This means that there is a wide range of tried-and-true recipes available for experimentation. In baking, the following have been shown to work in place of one egg:

Sauce with apples
1.4 cup apple sauce can be used in place of an egg, but be mindful of the added sugar. This won’t be a problem in sweet baking, but in savory dishes, you might be better off with something else.

Flax A simple mixture of three tablespoons warm water and one tablespoon ground flaxseed. The mixture should be prepared first so that it can sit and properly amalgamate.

Chia
One tablespoon of chia seeds and two and a half tablespoons of warm water are used to make this smoothie. This will need to thicken for at least five minutes at room temperature.

Aquafaba
Aquafaba, which is made from chickpea water, has shippable qualities and provides a flavorless, fluffy egg white substitute that has proven invaluable in baking. Because of this magical liquid that can be whisked into soft peaks, vegan macarons exist.

Try these savory ‘eggy’ dishes:

1- Tofu
Tofu, a favorite of many vegans, shines once more. Use silken, not extra firm, to achieve a texturally similar end result, and flavor with turmeric and black salt. It works well as part of an English breakfast.

Mung beans 2
Because of the success of JUST Egg, many home cooks have attempted to create their own mung bean-based ingredient. Softened and combined with coconut milk and nutritional yeast, the beans can be used to make fluffy scrambled eggs.

Why not use chicken eggs instead?

Egg production is not only an environmentally damaging industry; it is also inextricably linked to animal cruelty. Thousands of animals are crammed into unhealthy and unsanitary conditions in battery farms, necessitating the use of antibiotics to keep the birds laying. When eating commercially produced chicken eggs, you run the risk of ingesting hormones, dyes, and antibiotics. Salmonella is, of course, a major concern for many people. To avoid illness, eggs must be carefully stored and prepared.

For every person who cites the fat and cholesterol content of eggs as a reason to avoid them, there will be another who cites the protein content as a reason to stock up. Eggs are frequently either the next best health food or a significant contributor to serious diseases. This has caused people to be wary and confused.

Why have vegan eggs become popular? Because as people’s interest in plant-based eating has grown, so has the demand for like-for-like substitutions that give them more options. According to a poll conducted by The Vegan Society, 98% of non-vegans said they would be willing to try an egg substitute, implying that demand will continue to rise and more brands will enter the market.

What is the nutritional value of chicken eggs?

The nutritional profile of a chicken egg per single medium raw egg is as follows:

63 kilocalories
164 milligrams of cholesterol
5.54g protein, 4.18g fat
Are vegan eggs nutritious?
Vegan eggs can be healthy depending on the ingredients used. However, one undeniable fact is that they are healthier than animal-laid versions, owing to the absence of cholesterol.

Cholesterol, which has been shown to increase the risk of heart disease, can be found in regular eggs, most abundantly in the yolks. According to researchers at Northwestern University in Chicago, “for every half an egg consumed per day, people had a 6% higher risk of developing cardiovascular disease and an 8% higher risk of death over 17.5 years.”

Many people eat eggs to increase their protein intake but are unaware of the potential health consequences. However, even the healthiest vegan egg can become a problematic snack when cooked and served in ways that significantly increase the fat content. Ingredients are only one factor to consider, with preparation also playing a role.

Are vegan eggs environmentally friendly?

The sustainability of eggs is an intriguing topic because it directly relates to factory farming and the emissions, energy consumption, and waste generated by the entire industry. Factory farming, a significant contributor to climate change, is a common approach to egg production that is both cost and space-effective. However, the environmental cost is significant, with emissions from animal feed production, farm energy use, and animal waste disposal. In short, while eggs themselves are a low-carbon animal protein, their production creates an unsustainable framework.

Vegan eggs, on the other hand, appear to rely on less impactful production methods, even when crop developments are taken into account. The major market players appear to take particular pride in this, with many highlighting low water requirements and significantly lower carbon footprints than animal counterparts.

This plant-based JUST Egg uses 98 percent less water, emits 93 percent less carbon dioxide equivalents, and takes up 86 percent less land than traditional animal sources.

What are the flavors of vegan eggs?

It’s pointless to claim that they taste exactly like regular eggs, but many come close. Homemade alternatives have the potential to come very close, as the distinction between white and yolk can be more clearly recognized. Having said that, the most realistic incarnations always use black salt, which leaves a sulphur-like smell and flavor. Nutritional yeast, which is more commonly used to simulate a cheese flavor in food, also works surprisingly well and leaves a realistic yellow stain.

More than taste, texture is an important metric here, as all traditional egg dishes have a very distinct mouthfeel, which we believe many brands have attempted to replicate.

What vegan egg brands are available?

As the popularity of realistic vegan substitutes grows, so does the number of vegan egg brands attempting to break into the market. While some have concentrated on developing a baking ingredient, others have tackled the task of replicating eggs for savory dishes and as a stand-alone meal component.

Sales of plant-based eggs have increased by 168% year on year in the United States alone.

We’ve gathered a selection of some of the best available, and just for kicks, we’ve included the key nutrition information for one serving to compare to conventional eggs.

1 – Just Egg (Liquid) :

Just Egg, which is made from mung bean protein, can be used in the same ways as regular eggs in a variety of applications. We’ve used it in scrambles, omelettes, puddings, quiches, and other dishes, and it holds up well. This is our favorite egg substitute and the most authentic to the original. Just Egg Folded, a ready-from-frozen omelette-like product that works well in sandwich applications or sliced up in fried rice, has been added to the company’s lineup. Just Egg is available in the United States, many Asian markets, and has recently received EU safety approval, implying that Europe-wide launches are imminent.
Best for: basic scrambled eggs that taste like the original dish, as well as all liquid egg applications.

Nutrition 70 calories per 3 tbsp
0 mg cholesterol
6g protein, 5g fat

2 – Crackd :

Crackd, which is made in the United Kingdom, uses pea protein to create a thick but pourable liquid vegan egg. We discovered that this is far better suited to being a baking ingredient than a standalone egg dish centerpiece, simply because it takes far too long to cook. Finished hot dishes have a globular texture and don’t always look appealing. Crackd, on the other hand, works wonders in baking, producing bouncy and chewy dishes with no eggy aftertaste.
Best for: low and slow-cooked brownies and cakes.

Nutrition 23 calories per 100g
0 mg cholesterol
2.23g protein, 0.5g fat

3 – Simply Eggless :

Simply Eggless boosts its offering with probiotics and a healthy dose of protein by incorporating lupin beans, but the really clever touch is the release of two separate products. Simply Brand Foods has identified what few others have addressed with a recipe for baking and another for scrambled eggs: that one vegan egg appears incapable of working in every application.

French toast with the baking-specific release is the best use.
Nutrition:
50 kilocalories
0 mg cholesterol
3g protein, 3.5g fat

4 – Vegan Egg by Follow Your Heart :

Along with successful mayo and cheese releases, Follow Your Heart was among the first to introduce vegan eggs. The eggs in this recipe can be used in a variety of ways, but despite the egg box packaging claiming that scrambled is an option, we don’t recommend it. The finished dish is a little spongy and lacking in flavor. Still, it’s a good option to have on hand in case of an emergency.

Best application: sweet baking where a bouncy result is desired. Muffins work extremely well.

Nutrition 35 calories per 2 tablespoons
0 mg cholesterol
1g fat
3g of protein

5 – Zero Egg :

Zero Egg is an animal-free protein with a side of sustainability. It was created to taste good, work well, and leave a small environmental footprint. Along with the usual ingredients, there is also potato, which adds a unique density. There are three products to choose from: a ready-to-use liquid, a sandwich patty, and two powders. Zero Egg has a flavor profile that is genuinely comparable to conventional eggs, making it an excellent all-arounder.

Almost anything, as there is a product designed to work with all recipes.

Nutritional information (for 5.3g Egg Basics powder):
15 kilocalories
0mg cholesterol and 0g fat
2g of protein

6 – Wunder Eggs by Crafty Counter :

WunderEggs by Crafty Counter, which the founder claims to be the first 100% vegan boiled egg, have the potential to seriously disrupt the egg salad world. WunderEgg, unlike most legume-based plant-based eggs, is made from cashews and coconut milk. It is currently available for purchase on its website.

Sandwiches, egg salad, and devilled eggs are all good uses for hard-boiled eggs!

1 egg contains the following nutrients:

170 kilocalories
0 mg cholesterol
4g protein, 9g fat

7 – Oggs :

Oggs, a convenient carton of alternative egg white, eliminates the need to drain your chickpeas and remember to save the liquid. Because it has no discernible flavor of its own, it can be used in a variety of sweet and savory dishes. There are four eggs in each carton, and no, your meringue will not taste like hummus.

Best for: daring baking—you never thought you’d make a vegan macaron with this, but you will.

Per serving, there are 9 calories.
0mg cholesterol, 0.1g fat, and 0.7g protein

8 – Vegg :

Currently the only brand on the market with a yolk-only alternative. Different versions of Vegg can be scrambled or used for French toast, but the main product is for dipping. It has a depth of flavour that is momentarily surprising but definitely reminiscent of conventional eggs.

Best use: with soldiers for dipping or in hollandaise sauce.

Nutrition Per Serving:
36 calories
0mg of cholesterol
0.5g fat
2g protein

9 – OnlyEg :

OnlyEg by Float Foods is Singapore’s first whole egg plant-based alternative, with an official product launch planned for 2022. The company creates a two-component protein-rich vegan egg from a legume base that can be cooked just like their animal counterparts.

Best for: It appears to be ideal for fried eggs and other whole egg recipes.

10 – Le Papondu :

Le Papondu, a French food-tech company, has won a vegan egg in a shell (!) and promises that their product is extremely simple to use. So far, the ingredients and flavor have remained a closely guarded secret, and the startup is currently only serving restaurants, but a consumer launch is in the works.

Best for: The company claims it can be used in any egg application, but it is not for sale in stores.

Nutrition Information: Not available, but according to their website, they have a Nutri-Score by Yuka of A.

11 – Evo Foods :

Mumbai-based EVO first debuted a mung-bean protein-based liquid egg alternative in its home market, and has now added the world’s first shelf stable vegan hard-boiled egg to their range, which is slated for a 2022 U.S. launch. Neither is commercially available yet, but whenever the startup hosts a tasting, it sells out in a matter of hours.

Anda bhurji (spicier Indian scrambled eggs) or any scrambled egg recipe.

Realistic animal-free foods are becoming increasingly popular as meat eaters experiment with new ingredients, either out of curiosity or in response to health and environmental concerns. This will spur further innovation and development, resulting in more options and, ultimately, more enjoyment for everyone.