Egg analogs are developed to offer a healthier and more sustainable alternative to conventional eggs. They can be formulated using plant-derived proteins, lipids, phospholipids, pigments, and other functional ingredients. Since eggs contribute different functionalities across food applications, the key to successful replacement lies in understanding the specific role eggs play in a given product. This allows selection of a suitable alternative ingredient—whether for emulsification in egg-free mayonnaise, foam stabilization in angel food cake, or crystallization control in frozen desserts. Furthermore, sensory evaluation of plant-based egg analogs reveals notable differences compared to conventional eggs, particularly in flavor and texture. Plant-based egg analogs often exhibit undesirable beany, bitter, or off-flavors, along with unfamiliar gritty or rubbery textures. While consumers show strong interest in plant-based egg analogs, especially for health and sustainability reasons, these negative sensory attributes need improvement for widespread adoption. This chapter, therefore, focuses on the physicochemical properties, functional performance, and sensory evaluation of plant-based egg analogs.