“..Rocky Shepheard has perfected a paradox: a vegan egg yolk, no feathered friend required.
Nope, it’s not one of those coconut-and-carrot-puree concoctions that molecular gastronomists are so fond of.
This sulfury golden goo is every bit as eggy as anything laid by a hen.
Since February, the Vegg has been selling at health food stores and at TheVegg.com.
More than 7,650 powdered packets have sold worldwide, ready to whip up into no-ovo French toast, frittatas, and hollandaise sauce.
The improbable globule was conceived after the 58-year-old went vegan to protest factory farming.
He missed the salty richness of fried eggs.
“I thought, how hard can it really be to create a vegan egg?” Shepheard says.
He blended nutritional yeast and Kala Namak (black salt) to create something that tasted remarkably like yolk.
The red-orange glow was achieved with beta carotene.
For additional substance he used sodium alginate – a seaweed extract and thickener.
Mix the powder with water and behold: -
- the incredible, edible Vegg..”
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What the Cluck? Introducing the Vegan Egg Yolk | Wired Science | Wired.com.
