# The Pursuit of the Ideal Plant-Based Egg: Unlocking the Secret
An egg stands as a kitchen wonder—savory, healthy, and adaptable. In the U.S. alone, close to 100 billion eggs are consumed each year, averaging nearly 300 per individual. Yet, even with their widespread appeal, eggs raise environmental and ethical issues. While they present a more sustainable choice compared to other animal products, their ecological impact still exceeds that of most plant-based options. Furthermore, large-scale egg production poses notable animal welfare challenges.
In light of these obstacles, food researchers and enterprises are in a race to create plant-derived egg alternatives that can mimic the functionality and flavor of traditional eggs. However, crafting a believable substitute is quite a challenge, as eggs fulfill various roles in cooking—ranging from binding components to emulsifying mixtures and lending structure in baked treats. The objective is to dissect an egg, which entails pinpointing the precise proteins needed.
## The Versatile Nature of Eggs
Eggs find their way into a myriad of dishes and recipes. They can bind crumbs to meats, emulsify oil and water into mayonnaise, scramble into omelets, or whip into light meringues. A plant-based egg alternative needs to achieve all these functions while simultaneously resembling the texture and taste of a true egg.
Current plant-based egg alternatives are advancing but still do not offer a universal solution. Nonetheless, researchers from both universities and the private sector are making progress toward alternatives that are not only more egg-like but may also be more nutritious and tastier than their animal-derived equivalents.
### The Research Behind Cooking Eggs
To imitate an egg, researchers need to grasp the behavior of egg proteins under heat. When exposed to heat, the proteins in eggs—like ovalbumin—unravel and interconnect, creating a gel. This process solidifies the egg white and yolk during cooking. Reproducing this reaction with plant proteins is complex, as plant proteins typically possess different amino acid structures, particularly those containing sulfur, which influence their unfolding and bonding when heated. Consequently, plant-based proteins frequently need longer and higher cooking durations compared to actual eggs.
## Pinpointing the Ideal Proteins
The quest for the ultimate plant-based egg begins with finding a sustainable, cost-effective, and reliable source of plant proteins. Typical sources include soybeans, mung beans, and lupin beans. For instance, Just Egg harnesses mung bean proteins, while Simply Eggless depends on lupin beans. Researchers are investigating the potential of rubisco, a protein sourced from duckweed and other leafy plants, as a plausible egg alternative.
Among the most exciting innovations in this arena is precision fermentation, a technique whereby scientists insert a gene for a certain protein into bacteria or yeast, empowering them to yield substantial amounts of that protein. This approach paves the way for producing proteins that more closely emulate the properties of egg proteins.
Firms like Shiru are utilizing artificial intelligence to discover proteins with egg-like characteristics. By examining a repository of over 450 million natural protein sequences, Shiru’s AI system filters candidates based on defined criteria, such as the temperature at which the protein gels and its texture upon cooking. This strategy has already produced encouraging outcomes, with several proteins showing promise for commercialization.
## Decoding the Flavor
Once the ideal protein is chosen, the subsequent hurdle is ensuring the plant-based egg delivers a taste and sensation akin to the real deal. Incorporating vegetable oils can help recreate the texture of scrambled eggs, while gums can prevent sedimentation in the protein blend during storage. Developers also play with molecules that alter color during cooking to mimic the visual aspects of genuine eggs.
Yet, flavor continues to be a formidable obstacle. Numerous plant-derived eggs exhibit undesirable tastes, often labeled as “beany” or “grassy.” These off-notes stem from volatile substances within plant proteins, especially those derived from legumes. Eliminating these flavors is intricate since they arise from a mix of molecules and not a single source. Additionally, plant proteins commonly feature surface-bound polyphenols that contribute to unfavorable tastes and are challenging to remove.
Interestingly, opinions on whether plant-based eggs should replicate the flavor of real eggs vary. A significant amount of an egg’s flavor is derived from sulfur compounds, which may not appeal to all consumers. Indeed, when taste testers compared eggless mayonnaise with traditional mayonnaise, many favored the eggless version for its absence of sulfur flavor. This brings forth the question: Should plant-based eggs strive to imitate the taste of genuine eggs, or should they carve out their unique flavor profile?
## The Future of Plant-Based Eggs
As food technologists persist in enhancing plant-derived eggs, the ultimate aim may extend beyond simply matching the capabilities of real eggs to surpassing them. Researchers are already testing the incorporation of nutrients like lutein, vital for eye health, into plant-based egg yolks. In the coming years, scientists might engineer plant-based eggs to boast enhanced nutritional profiles, such as increased levels of calcium or iron,
