“Free-range”, “free-roaming”, “cage-free”: related to mass-producing eggs, what does it really mean? These terms are often used loosely for marketing purposes. If this hasn’t already frustrated you, perhaps you’ve given up eggs because you are streamlining your fat and cholesterol intake and you miss this usual breakfast staple. Or you may want to continue the tradition of making homemade baked goods though a family member has an egg allergy. This cruelty-free alternative is an egg yolk1 substitute that addresses all these issues. In a convenient powdered form (who loves all the gooey egg mess?) you can create a scramble -with tofu for added bulk- or use it as a staple in a wide range of baking recipes, minus the cholesterol, fat and allergy-inducing egg proteins. The contents must be high-speed mixed with water for 15 seconds per package instructions2 and amounts can be mixed incrementally – starting with the oft-used two yolks for baking or per serving. The mix can even be used straight as a liquid “yolk” for dipping toast. Made from a mixture of nutritional yeast and other plant-based ingredients, the product is both vegan and packed with nutrients such as folic acid and B12. Each 1.56 oz bag makes the equivalent of 30-40 yolks and has a generous shelf life. This is great news for both your health and the six billion egg-laying hens worldwide. Now let’s hope it just becomes more available in retail locations…
1Note that most other popular egg “substitutes” are made from the whites of eggs.
2IMPORTANT: Blend with water or other liquid and do NOT mix by hand per package instructions since The Vegg will not set without an additional thickening agent.
Horizon Organi Large Brown Eggs photo: © 2013 My Conscience, My Choice LLC
The Vegg® Vegan Egg Yolk photo: © 2013 My Conscience, My Choice LLC
- Cruelty-free; no animal ingredients
- Uses all plant-based ingredients
- No preservatives
- (NY metro: Manufacturer based in Pennsylvania, U.S.)
- Fat-, soy- and gluten- free
- 10% of net sales donated to Compassion Over Killing until 2014