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

$36

$1.00 per egg equivalent

Scramble it. Bake with it. Fold it into a frittata. Peggs works anywhere you'd crack a conventional egg — made from chickpeas, black salt, and a short list of real ingredients. No soy, no gluten, no cholesterol, no lab. Check the Best By date on your pouch — most last a year or more. No fridge needed, ever.

Vegan

0% Cholesterol

Source of Protein

Sustainable

Made in the USA

No Palm Oil

Long shelf life

Chickpeas, potato starch, flaxseed, nutritional yeast, black salt (kala namak), cellulose, gellan gum, baking powder, turmeric, onion powder.

As seen on

How it works

Three steps to plant-based eggs.

Measure

1/4 cup Peggs + 1/4 cup water = two eggs. Scale up or down for any recipe.

Whisk

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 a familiar egg aroma right away.

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

FAQ

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. Texture is slightly softer than a conventional scramble — 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. 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?

Order yours today.

One purchase. Ships anywhere in the US.

Peggs Plant-Based Egg

$36