Peggs Food Co.
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. Store in a cool, dry place and it'll keep well beyond that. No fridge needed, ever.
- ✓ Vegan & cruelty-free
- ✓ Gluten-free & soy-free
- ✓ 0% cholesterol
- ✓ Shelf-stable — no fridge needed
- ✓ Women-owned
- ✓ Made in the USA
INGREDIENTS: chickpeas, potato starch, flaxseed, nutritional yeast, black salt (kala namak), cellulose, gellan gum, baking powder, turmeric, onion powder.
clean ingredients > perfection — your Peggs may cook slightly differently than a conventional egg, but thousands of customers have made the switch and haven't looked back. Our story →
▸ How do I use Peggs?
Substitute 1/4 cup of Peggs and 1/4 cup of water for every two eggs. Whisk until smooth, adjusting water slightly to reach your desired consistency. Cook or bake as you normally would — scrambles, omelettes, french toast, baked goods, and more. For baking, add dry Peggs to dry ingredients and the water with your wet ingredients.
▸ Does it taste like a real egg?
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 than a conventional scramble — think silken rather than rubbery. In baked goods, the difference is minimal.
▸ How long does a pouch last?
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.
▸ Is it allergen-friendly?
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. Produced in a facility that also handles other legumes.
▸ How does the price compare to regular eggs?
At the 96-egg size, Peggs costs $0.78 per egg equivalent. Conventional eggs run $0.30–0.50 per egg depending on your region and brand. The gap narrows significantly when you factor in no refrigeration, no spoilage, and a long pantry life — Peggs won't go bad in the back of your fridge.
▸ Can I use it for baking?
Yes — same heat, same pan, same results as a regular egg. Except the chicken wasn't involved. Works in muffins, cakes, cookies, pancakes, and waffles. For recipes that rely heavily on egg structure (like a soufflé or meringue), results will vary.
▸ How many eggs does each pouch make?
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 pouch makes 60, and the 96-egg pouch makes 96.
▸ Where is Peggs made?
Made in the USA with domestically sourced chickpea flour. Women-owned and independently operated out of Sacramento, CA.
