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Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

Plant-based egg · made in the USA

The egg made by
chickpeas, not chicks.

$36

$1.00 per egg equivalent

VeganVegan
0% Cholesterol0% Cholesterol
Source of ProteinSource of Protein
SustainableSustainable
📦
No refrigeration needed — ever.
Check the Best By date on your pouch — most last a year or more. No fridge needed, ever.

Choose your size

Free shipping on orders of 5 dozen or more · Ships anywhere in the US

Chickpeas, potato starch, flaxseed, nutritional yeast, black salt (kala namak), cellulose, gellan gum, baking powder, turmeric, onion powder.
Made in the USA
No Palm Oil
Long shelf life

As seen on

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How it works

Three steps, one honest ingredient list.

Peggs product pouch
1
Measure
1/4 cup Peggs + 1/4 cup water = two eggs. Scale up or down for any recipe.
Peggs mixed and ready to cook
2
Mix
Combine 1/4 cup Peggs with 1/4 cup water and whisk until smooth, adjusting water to your desired consistency. The kala namak gives it that genuine egg aroma.
Finished dish made with Peggs
3
Cook or bake
Same heat, same pan, same results as a regular egg. Except the chicken wasn't involved.

Our story

"From a kitchen, not a lab."

Peggs started with a simple question: why does a plant-based egg need a paragraph of ingredients no one can pronounce? We built one from chickpeas, black salt, and a short list of things you'd recognize. No soy. No cholesterol. No lab.

It ships to your door, lives in your pantry, and stays fresh for months. Women-owned, independently operated out of Sacramento, CA.

clean ingredients > perfection — Peggs may cook slightly differently than a conventional egg, but thousands of customers have made the switch and haven't looked back. Read our full story →

Questions

Everything you want to know.

Substitute 1/4 cup of Peggs and 1/4 cup of water for every two eggs. Whisk until smooth
The black salt (kala namak) gives Peggs a genuine egg-like sulfur aroma and savory flavor. Most customers say scrambled Peggs is surprisingly close. Texture is slightly softer — silken rather than rubbery. In baked goods the difference is minimal.
Check the Best By date on your pouch — most last a year or more. Store in a cool dry place away from light and moisture and it'll keep well beyond that. Once opened reseal and use within a few months. No refrigeration required at any stage.
Peggs is gluten-free soy-free nut-free and dairy-free. The primary protein source is chickpea (a legume). If you have a legume allergy consult your doctor before use.
At the 96-egg size Peggs costs $0.78 per egg equivalent. Conventional eggs run $0.30–0.50/egg. The gap narrows when you factor in no refrigeration no spoilage and a long pantry life.
Yes — Peggs works as a 1:1 egg replacement in most baked goods including muffins cakes cookies pancakes and waffles. For recipes relying on heavy egg structure like a soufflé results will vary.
Each serving is 1/4 cup Peggs + 1/4 cup water which substitutes for 2 eggs. The 36-egg pouch makes 36 egg equivalents the 60-egg makes 60 and the 96-egg makes 96.
Made in the USA with domestically sourced chickpea flour. Women-owned and independently operated out of Sacramento CA.

Ready?

Start cooking plant-based, today.

One purchase. No commitments. Just a pouch and some water.

Peggs Plant-Based Egg
$36 · $1.00/egg