EVERY Egg is the world's first liquid egg made without the hen and this is all thanks to egg protein made with precision fermentation. EVERY Egg is the first product able to match the culinary versatility of eggs and it can be used as a 1:1 replacement for eggs in a wide range of culinary applications—and it does so while delivering eight grams of protein per serving with zero cholesterol, saturated fat or artificial flavors.
The groundbreaking egg alternative will soon make its debut at an exclusive dinner at Eleven Madison Park in New York City. EVERY Egg will be featured in the multi-course dinner at Humm's 3-star Michelin restaurant and as Chef Daniel Humm states, the product is capable of making omelets that are "all but indistinguishable from hen eggs."
What's Driving This Trend
- Liquid Eggs Without Hen
- Hen-free liquid eggs made with precision fermentation offer a plant-based alternative to traditional eggs with equal culinary versatility.
- Egg Protein From Precision Fermentation
- Egg protein derived from precision fermentation provides a sustainable and nutritious source of protein with zero cholesterol, saturated fat, or artificial flavors.
- Culinary Applications of EVERY Egg
- EVERY Egg can be used as a 1:1 replacement for eggs in a wide range of culinary applications, making it a versatile ingredient for various dishes.
Who This Affects Most
- Plant-based Foods
- The plant-based foods industry can capitalize on the disruptive innovation of hen-free liquid eggs, providing consumers with sustainable and versatile alternatives to traditional eggs.
- Precision Fermentation
- The precision fermentation industry can leverage the use of egg protein derived through precision fermentation, offering a sustainable and nutritious protein source for various applications.
- Fine Dining Restaurants
- Fine dining restaurants can incorporate EVERY Egg into their menus, allowing chefs to create omelets and other dishes that rival those made with traditional hen eggs.
