A Harvard professor recently began experimenting with the idea of using jellyfish as a substitute for eggs in different recipes. In certain parts of the ocean, jellyfish pose a major threat to fish populations. To help control jellyfish populations, this professor came up with the idea of using them in baked goods.
David Edwards came up with the idea of making jellyfish cupcakes after brainstorming with his students. Jellyfish are safe to eat and they are already a common source of nutrition in many East Asian communities. Based on this knowledge, Edwards and his students came up with the idea of using jellyfish as a substitute for eggs. Since jellyfish are mainly comprised of water and collagen, the ingredient is undetectable in the cupcakes.
The cupcakes are now on public display as part of an exhibit at the 'Le Laboratoire Cambridge.'
Sustainable Jellyfish Cupcakes
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Floating Green House Architecture
Elegant Jellyfish Tanks
Marine Invertebrate Installations
LED-Lit Jellyfish Aquariums
Absorbant Biodegradable Diapers