I have been stalking Follow Your Heart and Hampton Creek to see who would make it to the finish line first and it looks like we have a winner. Follow Your Heart, based out of the greater Los Angeles area, has managed to produce an egg made from plants. It’s refreshing to finally see some exciting competition in the vegan food industry world!
Follow Your Heart’s “VeganEgg” has arrived in Seattle. Barely. It’s only available at Vegan Haven, a small amazing vegan grocery nestled in the University District where all proceeds benefit Pigs Peace Sanctuary. I stopped in today and purchased 3 “dozen” eggs. Each dozen eggs put me back $ 7.49. Is this costly in the chicken egg world? Yes. But, I have paid that same amount for “free range, organic, brown, vegetarian fed” chicken eggs at Whole Foods too. And now I have a healthy egg that is animal and environmentally friendly!
As soon as I got home, I went a little nutty! I instantly made scrambled eggs. The smell and texture are SPOT ON. The taste was the same as an egg, but yet a tad faint. I added Kala Namak, which is a type of black salt (you can buy on Amazon). Much better! I felt that the egg was SO much better than nothing, but it needed a little company. So I made a mushroom and spinach omelette and added the black salt again. Awesome yumminess. I felt like I was eating egg for the first time in my life. All over again.
While my belly was really full from already eating so much egg, my mind was racing with other ideas of VeganEgg preparation! Even though I had just eaten scrambled eggs and an omelette, I then made a breakfast sandwich. This time, I scrambled the egg with spinach and Kala Namak. My breakfast sandwich consisted of a Rudy’s English muffin with the spinach egg omelette, chao cheese, and Benevolent Bacon and a teeny schmear of maple syrup. I really think I died and went to heaven. I might have to eat this for breakfast, lunch, and dinner for the next month. Did you know that this egg can also be an egg replacer in any baking also? Have your grandmother’s old spiced cake recipe, but it calls for eggs? Now you can still make it!
Here are some photos and please excuse the bad lighting. I was so excited to eat, I didn’t bother with flash or putting good lighting on it. The photos don’t do it justice!
Now, it’s Hampton Creek’s turn to get their vegan egg to market so that I can compare. In the meantime, I will be rejoicing that my vegan son with egg allergies can experience eggs like what his friends and family rave about so often. For more information about ingredients and purchasing locations, please click here.
Erika Lee Krebs