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- Introduction to Plant Yolk
Vegetable eggs are high-tech products, which can simulate the function and taste of baked eggs. Plant eggs are also suitable for quiches, cakes, biscuits, muffins, bread, etc.
Plant egg shape
The appearance of the vegetable egg is an artificial egg without a shell, and its appearance is a kind of powder.
Plant eggs are made by the American Hampton·Creek Food Company (Hampton·Creek) by extracting protein components from soybeans, peas, sorghum, sunflower seeds, etc., and then mixing them appropriately.
Plant eggs do not pursue a realistic appearance. In terms of shape, the appearance of vegetable eggs is a kind of powder, which is usually sold in the form of bottled jelly. Vegetable eggs are a food material that replaces eggs. It is called “vegetable eggs” because it can be used instead of eggs. For foods such as cakes, bread, and mayonnaise, the goal is to simulate the nutrition, function, and even flavor of eggs.
Vegetable egg taste
Since plant eggs simulate the flavor of eggs, what is the actual taste and texture? After tasting foods made with vegetable eggs and eggs, some chefs also commented that they “taste very close”.
The nutrition of eggs is nothing more than protein, fat, minerals, and vitamins. It is not difficult to simulate it with raw materials from plants. However, the “processing function” of eggs is not so easy to simulate. For example, when making a cake, the protein in the egg can form a stable foam and solidify during baking to maintain the bulk of the cake. If plant ingredients are used to achieve this “function”, the plant protein needs to be “modified”, Or use other non-protein ingredients to make up.
The idea of plant eggs is to allow everyone to get healthy and cheap food. According to statistics, 1.8 trillion eggs are currently produced globally each year, of which chicken feed accounts for 70% of the cost of eggs. At the same time, chicken feed is mostly soybeans and corn, which require a lot of lands, water, and minerals during the growth process. Plant eggs can reduce such costs.
“Compared with ordinary eggs,’ vegetable eggs’ are cheaper and more environmentally friendly. 51% of the world’s artificial greenhouse gas emissions are produced by animal husbandry.
The energy conversion ratio of ingredients or artificial eggs’ synthesized with vegetable protein is 2:1, Much higher than 39:1 of animal husbandry.
Although plant eggs subvert traditional foods, they are not genetically modified foods.
Food safety has always been the focus of people’s attention. In the face of the threat of diseases such as bird flu in recent years, people have begun to doubt the safety of eggs.
Plant eggs reduce the energy consumption of raising animals and the risk of disease transmission. Although plant eggs subvert the traditional food structure, they are not genetically modified foods. They have been certified by the “non-GMO project”, the only organization that legally verifies whether food is non-GMO.
Vegetable eggs are made from purely natural food without adding any chemical ingredients, so there is no problem.
Will plant eggs cause hens to lose their jobs?
Since “vegetable eggs” claim to be no inferior to traditional eggs in terms of nutrition, function, and flavor, can they replace eggs in the future?
The advantage of plant eggs is that some nutrients can be freely combined according to human needs, such as adding ingredients that are beneficial to the human body according to some formulas or reducing ingredients that are not beneficial to the human body. However, there are still differences in the nutritional content of “vegetable eggs” and the eggs themselves. “‘Vegetable eggs’ are made from plant raw materials, and the protein contained in it is a plant protein. The human body absorption rate of this protein is lower than that of animal protein. If the so-called improvement and property changes are carried out, it will only increase the absorption rate. It cannot be completely equivalent to animal protein. It can only help supplement part of the protein needed by humans, and it is impossible to completely replace eggs.”
Another important advantage of “vegetable eggs” is that it does not contain cholesterol, because its main ingredient is legume protein, which is a good choice for the “three high” people. However, not all cholesterol is not needed by humans. “Cholesterol has a wide range of physiological functions in the body. It is a raw material for the synthesis of bile acids and vitamin D, but it cannot be ingested too much. Therefore, relying on plant protein alone may not fully meet the nutritional needs of different people.”
The so-called “vegetable eggs” is actually a kind of commercial hype, and its essence is an improved product of biomimetic plant protein powder, which simulates the nutritional content of eggs and has the effect of supplementing protein.
Some people prefer to eat whole eggs directly, such as boiled eggs, tea eggs, etc. These plant-based eggs are currently difficult to achieve. In addition, some people said, “The price of eggs is within the acceptable range, why not choose natural eggs”.
It is understood that in the United States, the promotion of “vegetable eggs” has also been hindered to a certain extent. The American Egg Commission issued a statement stating that eggs can never be replaced. Many people are not interested in egg substitutes, and just want to eat natural and real eggs. The statement also pointed out that the breeding industry has begun to reduce water use and emissions of greenhouse gases to improve the health of chickens.
The above is the relevant information about plant eggs, I hope it can help you better understand plant eggs.