I’m letting my feathers get pretty ruffled about this groundbreaking food news: Whole Foods in California has begun selling “eggs” made with completely chicken-free ingredients, Gawker reports.
How, you ask? Science, silly! According to Hampton Creek, the company behind the brainstorm and creation of cluck-free egg dining, they’ve use the latest food technologies to create their powdered egg substitute: Beyond Eggs, as well as their latest invention, Just Mayo.
Specifically, Beyond Eggs are “a plant-based egg substitute made from ground-up peas, sorghum, and “a few other ingredients.” Uh huh, which ingredients are those, exactly? I can’t tell you, because that’s apparently proprietary information, but Bill Gates is sure interested — he’s a big investor.
All I know is, between baking, breakfast, and sometimes even lunch if I can get it together, our family runs through at least a dozen eggs each week. If you’re telling me that I can help lower my family’s cholesterol by using plant-based protein, and prevent some unsustainable farming practices while still retaining my egg-loving existence, sign me up!
But here’s the test: how does this “egg product” make food taste? I’d love to tell you, but unfortunately Whole Foods will only be offering Hampton Creek products in California for now, but stay tuned!