Chef Yosefa Ben Cohen developed the egg to provide restaurants and home cooks with a flavor- and function-matched egg substitute.
Yo Egg says it has achieved price parity with premium eggs, saying it will match conventional egg prices in just a few years. But U.S. consumers are already paying a premium for conventional eggs, as the bird flu outbreak shows no signs of slowing down.
Groner told the media:
“It’s good for us to remove animals from the food system. Because then we won’t see price increases, we’ll use fewer natural resources, we’ll minimize the use of antibiotics and the danger of animal-borne disease .”
The new poached eggs are being tested in Los Angeles restaurants in recipes including ramen bowls and eggs Benedict, as well as poached eggs on toast, chilaquiles and fried rice.
“The product tastes like a real egg. It looks like an egg, its texture, its taste, its color, everything is like an egg,” Groner said.
More and more companies are innovating egg substitutes. Last month, another plant-based whole egg startup launched its poached egg alternative at Whole Foods markets across the US. Texas-based Crafty Counter makes its WunderEggs with natural ingredients like cashews, almonds and coconut.