Singapore’s OsomeFood created a whole vegan hard-boiled egg by fermenting mycoprotein. The plant-based egg alternative is high in protein and resembles conventional eggs, yet it's made with ingredients like carrot juice, almond milk, potato starch and nutritional yeast, to name a few. According to the company, the egg alternatives are meant to be purchased frozen, and they require thawing overnight before they can be consumed chilled. The "age-defying" OsomeEgg is sold by the box and the product has a shelf life of six months when frozen.
For years, plant-based egg replacements have only been able to substitute parts of the whole egg and now, whole egg alternatives are emerging that are more beneficial for people, animals and the planet alike.