Two French engineers have developed a product similar to the egg. They started a crowdfunding campaign to start production.
- Two engineers have created egg substitutes from plant materials
- These products contain less fat and carbohydrates but as much protein
What do vegan people miss the most? Eggs ! In any case, this is what they declared to Sheryline Thavisouk and Philippine Soulères. These two engineers in industrial biology created “wondereggs“, egg substitutes made from vegetable materials. “They come in a form similar to a chicken egg, that is to say with a liquid white in which there is a spherical yolk which is distinguished from the white, they explained to BFM-TV. For this, we were inspired by molecular cooking techniques.”
A product close to the original
The substitute egg is also close to the original in terms of energy intake. The engineers specify that the vegan version contains less lipids, carbohydrates while being almost as protein. In the kitchen, the two foods can be used in the same way: in an omelette, in a dish or even scrambled. “This similarity with the chicken egg was important for us so that consumers, and among them people with egg allergies, could use it with ease,” they point out. Because the “Merveillœufs” are not intended only for vegans or vegans, but also for all those who cannot consume them due to allergies, i.e. around 1.5% of the French population.
How to replace the shell?
“We still have a few points to improve on the performance of the white, then we can deepen our work on their taste.” The substitute egg will also have to find its packaging. Initially, the two creators thought of pushing the resemblance to the maximum, by reproducing a shell, but the sealing was not optimal. They are now thinking about another solution, without plastic, eco-responsible and allowing optimal conservation.
20,000 euros needed for the launch
A participatory campaign was launched on kisskissbankbank to finance the first production. More than 14,000 euros have already been collected: the sum will enable them to work on the packaging, carry out conservation tests and nutritional analyses. “We would like to reach 20,000 euros to launch ourselves into artisanal production, specifies Philippine Soulères. The establishment of industrial production will necessarily require other means”. They hope to be able to market the “Merveillœufs” in 2021.
Below, Questions to Experts on Vegan diets with nutritionist Patrick Serog:
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