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A food startup by the name of Hampton Creek has recently invented eggless scrambled eggs. Yes, eggless scrambled eggs.
The San Francisco–based company, best known for its vegan condiments and cookie dough, revealed Just Scramble on Thursday. It’s a yellow liquid that when poured into a skillet, sizzles and congeales into bite-sized clumps. It tastes pretty much like one would expect an egg does — fluffy yet dense, light, and chewy — although the clumps are perhaps a bit clumpier than a regular scramble.
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Hampton Creek has been developing Just Scramble for more than 4 years. The staff experimented with at least 200 types of beans before settling on mung bean, a small, green legume mostly cultivated in South and Southeast Asia. The final mix is a combination of mung bean protein, water, salt, oil, acid, onion, and garlic.
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The company is betting that customers will like the sustainability factor. It’s free of antibiotics and cholesterol, doesn’t risk contamination from things like salmonella and avian flu, requires less water, and emits fewer carbon emissions than normal eggs yet looks, tastes, and scrambles like a regular old egg.
Welcome to the future of food!
Article via BuzzFeed
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