Beyond Eggs uses various greens to mimic the physical properties of regular eggs without compromising taste.

What came first: the plant or the egg? Wait, that's not right. From times of yore, it has been the conundrum of the chicken and the egg, but now Josh Tetrick, founder of startup Hampton Creek Foods, wants to remove chickens from the equation altogether.

Tetrick has gathered a host of specialists such as food scientists, chefs and molecular biologists in his kitchen-cum-lab in San Francisco to figure out how to create a product that would do the work of an egg but be made out of plants. To develop this product, called Beyond Eggs, the team had to dissect an egg down to its microbiology and nutritional components. They studied 287 types of plants to create 344 prototypes of an egg-yolk product that replicates the way an egg coagulates, can be emulsified and aerated – all the reasons why it is such an important ingredient in so many facets of cooking.

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