Just Egg

The way they fluff, the way they scramble, the way they make breakfast worth waking up for. We especially love how they’re healthier and even taste better when they’re made from plants.

Yes, we said it. The best eggs don’t come from chickens; they come from plants. And delicious eggs might just fix our planet.

We separated the egg from the bird to end the unsustainable mass production of one of the world’s most common foods. Because the industrialized egg system sucks for our bodies, for the earth and, let’s be honest, it’s not a party for the birds either.

But eating really good eggs in all their irresistible ooey, gooey forms doesn’t suck. It’s one of life’s great pleasures. So is making a better world. Good thing we can do both at the same time.

We’ve now sold the equivalent of more than 300 million eggs, and every one of those scrambles, omelettes and quiches has a real impact. By making JUST Egg from plants,we’ve saved more than 52 million kilograms of carbon emissions, 10.9 billion gallons of water and 16,135 acres of land. That’s 16,572 Olympic-size swimming pools worth of water, an area of land equal to 20 Central Parks and the equivalent of removing more than 11,000 cars from our roads for a year.

Yes, they’re delicious and, yes, they’re made from plants, and, sure, that helps the planet. But they’re also better for us, too. JUST Egg has 67% less saturated fat and a similar amount of protein as a chicken egg. It’s also free of cholesterol and full of good-for-you polyunsaturated fat.