Versatile and protein-rich, eggs are a breakfast staple and a key ingredient in baking.

But if you follow a vegan diet, have an egg allergy, or you’re looking to reduce your cholesterol intake, you may be considering making the switch to plant-based eggs.

As plant-based diets gain popularity, more and more vegan egg alternatives are making it to market.

Plant-based eggs mimic the texture and flavor of conventional eggs, but are they better for you — and for the earth?

Here’s what you need to know about egg alternatives.

What Are Plant-Based Eggs Made Of?

Plant-based eggs come in both liquid and powder form; the key ingredients vary from brand to brand.

For example, VeganEgg is made with organic soymilk powder. JUST Egg is a liquid plant-based egg made with mung bean, while the main ingredient in Bob’s Red Mill Egg Replacer is potato starch.

Volumizing agents and emulsifiers may be added to help recreate the fluffy texture of scrambled eggs.

Seasonings — like turmeric in JUST Egg, or nutritional yeast and black salt in VeganEgg — may also be added to mimic the flavor profile of eggs.

How to Use Plant-Based Eggs

Since plant-based eggs come in powdered or liquid form, which egg alternative should you choose?

That depends on how you plan to use or prepare it.

If you’re looking for a breakfast option to replace scrambled eggs, you’ll want to use a liquid form of plant-based eggs.

They’re convenient and pourable, and they typically contain emulsifiers that help to get that fluffy texture.

Vegan eggs in liquid form are also your best bet for recipes in which eggs are the star of the show, like a scramble or an egg cup.

On the other hand, if you’re looking to replace eggs in baked goods, a homemade or powdered option will be easier to work with.

If you use a liquid vegan egg for baking, you’ll need to adjust the water content in the recipe to accommodate the extra liquid.

Many powdered vegan eggs can also be reconstituted with water and used as a breakfast substitute.

How to Make Plant-Based Eggs

If you need an egg alternative in a pinch, you can make your own vegan eggs with just a few ingredients.

If you have aquafaba or flax seeds, you have everything you need to make a vegan egg alternative. Adrien Paczosa, R.D., L.D., CEDRD-S, a registered and licensed dietitian and founder of I Live Well Nutrition, suggests the following two methods:

Ground flax seeds

Mix one tablespoon ground flaxseed and three tablespoons water as a substitute for one whole egg

Aquafaba

Save the liquid that you normally drain off a can of chickpeas and use it as a substitute for egg whites. Three tablespoons of aquafaba equals one egg white.

Are Plant-Based Eggs Healthy?

Plant-based eggs definitely have some nutritional benefits, but there are a few things to consider before making the switch.

Conventional eggs are a whole food, whereas plant-based eggs are more processed and may contain stabilizers and additives, Paczosa says.

Plant-based alternatives also typically have less protein and more sodium. For example, a large egg has 70 calories, 6 grams of protein, and 65 milligrams of sodium.

A two-tablespoon serving of VeganEgg, by comparison, has 35 calories, 3 grams of protein, and 150 milligrams of sodium.

If you’re trying to limit your cholesterol intake, plant-based eggs contain zero cholesterol, compared to 207 milligrams in a large egg.

Alternatively, you can substitute two egg whites — which are also cholesterol-free — for a whole egg.

Bottom Line

Plant-based eggs can be a great alternative if you have an egg allergy or follow a vegan diet.

Just be sure to look at the ingredients list so you can choose an egg alternative that aligns with your health goals.

Want more expert nutrition tips and advice? Head over to BODNutrition.com to learn how Beachbody nutrition programs and products can help you lead a healthier lifestyle.

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When it comes to quick and easy recipes, scrambled eggs are hard to beat.

(Sorry, we couldn’t resist that whisk pun.)

This nutrient-rich breakfast and brunch staple can be ready in minutes, and each large egg provides 6 grams of protein.

But while scrambled eggs are a relatively basic breakfast dish, figuring out how to make the best scrambled eggs is anything but basic.

If you Google “how to make perfect scrambled eggs,” you’ll find countless recipes from recipe developers, food bloggers, and culinary experts — all claiming to be the best technique.

Even celebrity chefs swear by their own unique cooking methods and secret ingredients.

J. Kenji Lopez-Alt mixes his eggs with a starch-and-water slurry and cubes of cold butter. (If you try this method, limit it to one teaspoon of butter in the eggs and one teaspoon in the pan.)

Martha Stewart uses nothing but three eggs cooked in a tablespoon of butter (but one teaspoon works just as well!).

And Jamie Oliver cooks his “special scrambled eggs” quickly, using only the residual heat in the pan immediately after cooking the rest of his breakfast, then tops them with pickled onions and a sprinkle of garam masala.

So which technique wins the scrambled egg showdown?

Ultimately, perfection is a matter of personal taste.

But we’ve got a foolproof scrambled egg recipe to get you started, plus tips for making fluffy, flavorful eggs.

The Best Step-By-Step Method for Perfect Scrambled Eggs

Did we mention everyone has their own tricks for how to make scrambled eggs?

We’re no exception!

Holly McKee-Clark, culinary specialist for Beachbody, swears by this method for making soft, pillowy, perfectly-cooked scrambled eggs.

Start with the freshest eggs you can find, then follow these steps:

Step 1: Warm a cast-iron skillet over medium heat

McKee-Clark prefers cooking scrambled eggs in a cast-iron skillet because it heats evenly.

But if you don’t own one, a nonstick pan will do. Allow the skillet to come up to temperature.

Reduce the heat to medium-low before adding your eggs to the pan, because overcooked scrambled eggs will lose moisture and fluff.

Step 2: Whisk eggs with a splash of milk

Use an actual whisk — not a fork — and stir vigorously for a minute or two.

You’re trying to infuse the eggs with tiny air bubbles that will translate to fluffy eggs.

While whisking, add a splash of milk to make your scrambled eggs creamier and more flavorful.

A teaspoon of cream, butter, or even mayo will also do the trick.

Step 3: Prep your skillet and add the eggs

Lightly coat your skillet with cooking spray, being sure to fully cover the surface area.

Step 4: Scrape, don’t stir

The best technique for getting your eggs to fold nicely over on themselves is more like scraping and less like stirring.

But resist the temptation to scrape too early!

Let the bottom layer cook just enough to set, then scrape it toward the center, allowing the liquid egg on top to flow into the empty space.

Repeat a few more times, but don’t over-stir.

The goal is to get big pillows of steamy scrambled eggs that are easy to enjoy by the forkful.

Step 5: Stop when it’s slightly undercooked

Remove the scrambled eggs from the skillet when there’s still a little shimmer of moisture.

Eggs cook quickly, and you’ll have some carry-over cooking, meaning the eggs continue to cook after you remove them from the skillet.

Salt to taste and enjoy!

3 More Scrambled Egg Cooking Methods to Try

Some folks prefer their scrambled eggs fully set; others like ’em slightly runny.

Here are a few cooking techniques to try in your pursuit of perfect scrambled eggs.

How to soft-scramble eggs

This low-and-slow cooking method takes patience, but it yields super-soft and creamy scrambled eggs.

Melt one teaspoon of butter in a saucepan over medium-low heat. Beat eggs in a bowl with salt, pepper, and a bit of milk or cream.

Stir eggs with a rubber spatula every minute or two until curds form and liquid cooks out.

This may take 15 minutes — or longer — but it’s worth the wait.

How to make frambled eggs

Can’t decide between scrambled or fried? This half-scrambled method is your happy medium.

Simply melt butter in a skillet over low heat, then crack your eggs directly into the skillet.

Let the egg whites cook slightly, then break the yolks with a wooden spoon and scramble to create marbled eggs with a mix of textures.

How to cook eggs in a saucepan

Gordon Ramsay’s unique approach to making scrambled eggs — which involves butter, a saucepan, and moving the eggs on and off of high heat has racked up more than 45 million views on YouTube.

Click here to see his technique in action.

4 Flavorful Ingredients to Add to Scrambled Eggs

When you’re learning how to make scrambled eggs, your best bet is to try a few different recipes and mix and match ingredients until you find your favorite method.

Here are a few options for leveling up your scrambled eggs:

“Soft cheeses like goat’s milk or blue cheese crumble can lend a rich creaminess,” McKee-Clark says. “Just keep in mind that a couple of teaspoons go a long way. I add them just after pouring the eggs into the skillet.”

Replace milk with a bit of Greek yogurt for tangy, creamy scrambled eggs.

“I love topping my scrambled eggs at the end with whatever fresh herbs might be in the fridge — like oregano, thyme, chives, or green onions,” McKee-Clark says.

Some food bloggers swear a pinch of baking powder will fluff up scrambled eggs the same way it helps to fluff up pancakes.

Want more expert nutrition tips and advice? Head over to BODNutrition.com to learn how Beachbody nutrition programs and products can help you lead a healthier lifestyle.

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If you’d like to learn how to cook eggs, or want to learn some different techniques, let’s get crackin’!

We’re here to share easy tips to help culinary beginners take each egg dish to the next level.

Quick-cooking eggs are the perfect protein source to start your day in a sunny way.

Everyone has an opinion on how to cook eggs, but at the end of the day, a “perfect” egg is one that’s cooked the way you like it.

Below, Holly McKee-Clark, culinary specialist for Beachbody, shares her favorite tips for how to cook eggs in five different, delicious ways.

1. How to Cook Fried Eggs

Fried eggs are a tantalizing topper for avocado toast, burgers, potato hash, or spring mix salads.

According to McKee-Clark, “The biggest factor for success in fried eggs is having the right tools: a truly nonstick skillet and a silicone flipping spatula. If your egg sticks to your pan or the tool you’re using doesn’t slide easily under the edge of your egg, you’re toast.”

To fry an egg, start by heating a nonstick skillet over medium-high heat; lightly coat it with cooking spray.

Crack in your egg and follow the cooking instructions below to get the egg done just right:

• Sunny-side up: Cook until whites slightly set, about 3 minutes. Your yolk should remain uncooked and yellow like the morning sun. Runny yolks are great for dipping toast!
• Over-easy: Cook until whites are set, about 3 minutes. Flip over and cook for another 1 minute, allowing the yolk to slightly set.
• Over-hard: Cook until whites are set, about 3 minutes. Flip over and cook for another 2 minutes, allowing the yolk to cook fully.

Pro tip: Love lacy, crispy edges on fried eggs? Make sure the oil is hot before cracking in the egg.

You can also use slightly higher heat. Sprinkle a little water in the skillet, and if it pops and skitters around, your skillet is ready for your egg.

Trend alert: Try the TikTok #Eggvelope where you separate and fry a thin of egg white, only to use it as an envelope to fold and cook a lone yolk.

Now, that’s a package worth delivering straight to your belly!

2. How to Cook Scrambled Eggs

Fluffy, moist scrambled eggs are a treat any time of day! Enjoy them with a classic side of potatoes and bacon.

Later, slide leftover scrambled eggs into a breakfast burrito or fried rice dish, ensuring none of it goes to waste.

To make scrambled eggs:

• Whisk 4 eggs with salt, pepper, and a tablespoon of milk.
• Heat a nonstick skillet over medium-low heat; lightly coat with cooking spray.
• Pour in eggs and let them sit until the outer edges start to set. Use a spatula to pull the edges toward the center, allowing any uncooked egg liquid to flow out onto the pan.
• Repeat until you have a moist, fluffy pile of scrambled eggs! Break them into smaller chunks, and enjoy.

Pro tip: McKee-Clark recommends, “Soft cheeses like goat’s milk or blue cheese crumble can lend a rich creaminess. Just keep in mind that a couple of teaspoons go a long way. I add them just after pouring the eggs into the skillet. Then, I love topping my scrambled eggs at the end with whatever fresh herbs might be in the fridge (e.g., oregano, thyme, chives, green onions).”

Trend alert: Aussie folded eggs feature an egg rosette atop crunchy bread. And, you can make it with two minor tweaks: 1) use milk instead of cream, and 2) when the outer edges are set, move your spatula in a circular motion starting from the outside in toward the center like you’re drawing a spiral.

3. How to Make an Egg Omelet

Omelets are scrambled eggs that haven’t been mixed and moved. Personalize them with your favorite fillings like mushrooms, tomatoes, onions, peppers, spinach, sausage, and ham.

To make an omelet, cook your filling first. This helps them brown, develop flavor and dehydrate before going into your omelet. Set aside, then:

• Whisk 4 eggs with salt, pepper, and a tablespoon of milk or water.
• Heat a nonstick skillet over medium-low heat; lightly coat with cooking spray.
• Pour in eggs and evenly sprinkle on the filling. Let them sit until the outer edges start to set. Use a spatula to pull the edges toward the center, letting any uncooked egg liquid flow out onto the pan.
• Repeat until there’s no liquid left. Fold the omelet in half to plate and enjoy.

Trend alert: Korean tornado egg omelets are all the rage on social media. Use two chopsticks to pinch and swirl the egg mixture toward the center of the pan. The result is an awesome, mounded egg vortex. Downside: You may need a lot of practice!

4. How to Cook Poached Eggs

Tender, gooey poached eggs are a must for classic eggs benedict but can also be enjoyed in a comforting bowl of ramen or atop sauteed greens.

To make poached eggs, start with fresh eggs, which have firmer egg whites that don’t leave a wispy mess when you poach.

Only have old eggs?

Crack them into a fine-mesh sieve to strain egg white that’s too watery. Then, follow these steps:

• Add at least 5 inches of water and 1-2 teaspoons of vinegar to a pot. Bring water to a boil, and reduce the heat, so the water slowly simmers.
• Carefully drop your egg into the water, letting it congeal before you add the next egg. Don’t add too many, or you’ll have trouble keeping track of cooking time.
• Cook each egg for 3 minutes to get firm whites and a liquid yolk. Let it cook for 30 seconds longer if you prefer a firmer yolk.

5. How to Cook Boiled Eggs

How do you boil an egg? It depends on if you like them soft-boiled or hard-boiled.

The more done you like your eggs, the longer they need to sit in hot water. Says McKee-Clark, “Soft-boiled are my favorite, so I can dip my toast into the runny yolk, and there’s no need for any added oil.”

To make boiled eggs, add your eggs to a pot and cover them with at least an inch of water. Then, follow these steps:

• Bring the pot to a powerful rolling boil on high heat.
• Turn off the heat and immediately cover the pot.
• If you like soft-boiled eggs, let the eggs sit for 5 minutes, then drain, crack and enjoy!
• If you want hard-boiled eggs, let the eggs sit for 10 minutes, then drain, crack and enjoy!

Pro tip: McKee-Clark gives us a reason to appreciate old eggs for once: “Using week-old eggs is always the best bet for getting that perfect, under-the-membrane peel when you make boiled eggs.”

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