Plant-based proteins have been taking the world by storm, one meat-less burger at a time. Burger King unleashed the Impossible Whopper nationwide. Del Taco has minced up vegetarian-friendly Beyond tacos. Even Dunkin' has a plant-based "sausage" breakfast sandwich.
So, it should come as no surprise that other forms of plant-based proteins are coming to the table, including eggs. Enter Just Egg, a vegan "egg" in a bottle that's about to flip breakfast on its head.
Vegan... eggs? What's it made out of?
Similarly to Beyond Meat and Impossible Foods, Just Egg is composed of plant-based proteins. Mung bean is the main ingredient, though onion is also included for flavoring and carrots and turmeric are added to give Just's Egg its egg-like yellow glow. Of course, since it's not from a chicken, it also has some hard-to-pronounce ingredients too, like tetrasodium pyrophosphate, transglutaminase, and nisin. The main ingredient however -- what really makes the product -- is the aforementioned mung bean, a bean commonly found throughout Asia and often used to make desserts. Mung bean provides Just with a characteristically eggy texture.
Like eggs, Just contains a fair amount of protein -- 5g per serving -- but has no cholesterol. These "eggs" aren't just for vegans; they could be for egg-lovers who need to cut their cholesterol intake. The eggy stuff is also for those who want to lessen their environmental impact, according to the company.
"Given the damaging effects of industrialized agriculture and farming on the environment, we need to find more sustainable solutions to feed our growing population in a safe and healthy way," said the Culinary Team at Just. "Our R+D team of world-class scientists and Michelin-starred chefs have spent the last six years building a unique database of plant proteins that have the potential to replace animal-based proteins in the foods we consume every day."
That very research is how Just discovered that mung beans -- like eggs -- can gel and coagulate, and led the company to isolate mung bean's protein and make it "behave like an egg protein... when scrambled in a pan."