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Tried Just Egg vegan egg. Real close on some dimensions, less so on others. 90% of the texture, 50% of the flavor profile. Very good aftertaste, which is crucial. Protein content comparable. Main barrier is now cost. It’s 2x equiv amt of organic free-range egg whites. Cc
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I’ll be integrating this as much as possible. I think they did the smart thing and instead of trying for maximal simulation, they’ve gone for something with a close but distinct personality to egg. It might actually work better than egg in some use cases, like fried rice.
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I think the trick will be the same as with tofu relative to meat: you may start using it as an egg substitute but you’ll likely start thinking of it as it’s own thing. Another protein for your kitchen. Egg’s cousin.
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