Ask any vegan, and he’ll tell you that liquid egg substitutes made from plants can be found all over the web and at some supermarkets. Some of them, like Egg Beaters, have been around for decades.
But the EVERY Egg, which debuted recently at 11 Madison Park, is different. The product contains actual egg protein made with precision fermentation. It is the end product of nine years of development at a cost of $233 million. The EVERY Egg (EVERY is the company that perfected it) has been “hailed by Chef Daniel Humm as capable of producing omelets that are of ‘indistinguishable’ quality from hen eggs,” according to a press release.
“We’ve worked tirelessly to create a product that meets the absolute highest standards of the world’s top chefs,” Lance Lively, General Manager at EVERY, is quoted as saying. “We looked at every feature and functionality of our egg and worked to perfect it. We’re honored to introduce EVERY Egg to the world in spectacular fashion at Eleven Madison Park, where Chef Humm and his team have cultivated a bespoke menu that showcases the quality and culinary versatility of EVERY Egg in every course. Each dish is a consummate work of art.”
But the EVERY Egg has virtues beyond its purported mimicry of hen’s eggs in kitchen applications. The product delivers eight grams of protein per serving with zero cholesterol, or saturated fat. It is a cardiologist and heart patient’s dream.
Expect the EVERY Egg to begin showing up at restaurants at large in 2024.
