With the market for vegan alternative proteins booking two French women seemed to have cracked the most difficult of them all, the vegan egg.
As part of a project at Paris' Ecole de Biologie Industrielle, students Philippine Soulères and Sheryline Thavisouk concentrated their efforts to create a plant-based alternative that looks and more importantly behaves like an egg. They have created Les Merveilloeufs - a play on 'merveilleux' meaning marvellous and 'oeufs' translating as eggs.
"Veganism is booming," Philippine told French daily Le Monde. "We realised that what was missing most in vegan people's daily food was the egg, a food that can be found in every meal, from breakfast to dinner, in sweet and savoury dishes. We decided to make one," Sheryline added.
They are keeping their recipe under wraps for the moment but the pair confirm that it contains no animal products and is made with vegetable and mineral materials. It took over three years and some 50 test recipes to finally produce a product with the same consistency as a hen’s egg.
What makes Les Merveilloeufs different from competitors is the egg has a white and yellow yolk. Others, such as Oggs, made with aquafaba are designed to be used in baking, while Just’s Egg Replacer, made with mung beans, comes ready mixed, ready to scramble.