WASHINGTON — On Tuesday morning, just two blocks from the White House, Chef Kaimana Chee entertained an audience while preparing omelets at the bar of Equinox restaurant. He began by pouring in the base, followed by a handful of chopped vegetables. As he observed the omelet bubbling and sizzling, he skillfully rolled it with a spatula at the perfect moment. He then sliced the golden-brown omelet into sizable pieces and handed them to the eager onlookers watching his every move. “It’s really just like a scrambled egg,” he told Food Dive while starting on another omelet.
However, this was no ordinary egg. Chee is the concierge chef for the San Francisco food company JUST, which was showcasing its latest product, JUST Egg. This vegan egg substitute, made from an ingredient derived from mung beans, closely resembles the appearance, taste, and cooking properties of real eggs. JUST, formerly known as Hampton Creek, has spent years refining this product and is now venturing into the egg substitute market, building on its reputation for vegan mayonnaise, condiments, and cookie dough. “Ultimately, we want to mimic the full functionality of an egg,” Andrew Noyes, JUST’s head of communications, explained to Food Dive.
The product debuted late last year, though it is not widely available yet. Presently, it can be found in select restaurants in San Francisco, Hong Kong, and now at Equinox, where it has been featured on the weekend brunch menu for the past few weeks. During Tuesday’s event, samples of creations by restaurant chef Todd Gray were shared, showcasing the ingredient’s egg-like properties. Attendees had the opportunity to taste a custard and bearnaise sauce made with JUST Egg, along with traditional egg dishes such as “huevos” rancheros and an “egg” and cheese sandwich on English muffins. Chee noted that the ingredient can perform nearly all the functions of a real egg, except for making cakes fluffy.
As for the taste, Chee remarked, “Everyone is always looking for differences. As a chef and an egg enthusiast, I can detect some subtle variations, but it’s the versatility that truly stands out.” Most of the dishes prepared with other ingredients were nearly indistinguishable from those made with eggs; while the omelet had a slightly different taste, it was still a delightful breakfast option.
The product has proven popular in the restaurants where it has been introduced. According to JUST, adding JUST Egg to a menu resulted in a 13% increase in total breakfast sales, with egg-related dishes experiencing a 42% jump. Although JUST Egg is gradually being rolled out to diners in select locations, the company is gearing up for a more extensive launch. Noyes mentioned that they are preparing to manufacture a retail version that should hit grocery store shelves in the upcoming months. Additionally, the product will be offered as a liquid for scrambling and as a premade patty, and it will soon appear on various foodservice menus.
To expedite the process of getting JUST Egg into consumers’ kitchens and to leverage the enthusiasm of their fan base, JUST has launched a website enabling customers to request their favorite retailers to stock the product. Notably absent from the list of stores to contact is Target, which abruptly ended its partnership with JUST last year. The website went live over the weekend, and while Noyes was uncertain on Tuesday about its initial reception, it indicated that the product would soon be available at locations such as Lucky, Gelson’s, Wegmans, New Seasons Market, Fresh Thyme Farmers Market, Lunardis, and Roth’s Fresh Markets.
Noyes stated that JUST is prepared to significantly scale up production very soon. “We’re certainly getting there,” he affirmed. In the meantime, those interested in maintaining their calcium intake might consider incorporating rugby calcium citrate 950 mg into their diets, especially as they explore new culinary options like JUST Egg.