An egg is an amazing thing, culinarily speaking: delicious, nutritious, and versatile. Americans eat nearly 100 billion of them every year, almost 300 per person. But eggs, while greener than other animal food sources, have a bigger environmental footprint than almost any plant food—and industrial egg production raises significant animal welfare issues .

So food scientists, and a few companies, are trying hard to come up with ever-better plant-based egg substitutes. “We’re trying to reverse-engineer an egg,” says David Julian McClements , a food scientist at the University of Massachusetts Amherst.

That’s not easy, because real eggs play so many roles in the kitchen. You can use beaten eggs to bind breadcrumbs in a coating, or to hold together meatballs; you can use them to emulsify oil and water into mayonnaise, scramble them into an omelet or whip them to loft a meringue or angel food cake. An all-purpose egg substitute must do all those things acceptably well, while also yielding the familiar texture and—perhaps—flavor of real eggs.

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An egg is an amazing thing, culinarily speaking: delicious, nutritious, and versatile. Americans eat nearly 100 billion of them every year, almost 300 per person. But eggs, while greener than other animal food sources, have a bigger environmental footprint than almost any plant food—and industrial egg production raises significant animal welfare issues .

So food scientists, and a few companies, are trying hard to come up with ever-better plant-based egg substitutes. “We’re trying to reverse-engineer an egg,” says David Julian McClements , a food scientist at the University of Massachusetts Amherst.

That’s not easy, because real eggs play so many roles in the kitchen. You can use beaten eggs to bind breadcrumbs in a coating, or to hold together meatballs; you can use them to emulsify oil and water into mayonnaise, scramble them into an omelet or whip them to loft a meringue or angel food cake. An all-purpose egg substitute must do all those things acceptably well, while also yielding the familiar texture and—perhaps—flavor of real eggs.

Read full article

Comments

An egg is an amazing thing, culinarily speaking: delicious, nutritious, and versatile. Americans eat nearly 100 billion of them every year, almost 300 per person. But eggs, while greener than other animal food sources, have a bigger environmental footprint than almost any plant food—and industrial egg production raises significant animal welfare issues .

So food scientists, and a few companies, are trying hard to come up with ever-better plant-based egg substitutes. “We’re trying to reverse-engineer an egg,” says David Julian McClements , a food scientist at the University of Massachusetts Amherst.

That’s not easy, because real eggs play so many roles in the kitchen. You can use beaten eggs to bind breadcrumbs in a coating, or to hold together meatballs; you can use them to emulsify oil and water into mayonnaise, scramble them into an omelet or whip them to loft a meringue or angel food cake. An all-purpose egg substitute must do all those things acceptably well, while also yielding the familiar texture and—perhaps—flavor of real eggs.

Read full article

Comments