When it comes to the culinary arts, Italy has graced the world with many gifts. Though delicious, the edible exports coming out of the boot shaped country haven't always catered to the most diverse palates, particularly those averse to eating animal byproducts. Until now, that is.
Students at the University of Udine in Northern Italy have developed a ready-to-eat vegan hard-boiled egg. Through a calculated combination of legumes, vegetable oils, gelling agents, and salt, the students replicated the experience of eating a hard-boiled egg—without the whole animal byproduct thing. Many vegans cite eggs, along with cheese, as one of the food they miss most, so I expect the news to be greeted with excitement.
The alternative egg is the brainchild of four students (Francesca Zuccolo, Greta Titton, Arianna Roi, and Aurora Gobessi) completing their master’s degrees in food science and technology at the Italian university. After a year and a half of modifications and taste tests, the students settled on their final product last week, and are in the process of registering for a patent.
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The product won’t only benefit vegans, though. It’s cholesterol and gluten-free, so a variety of different diets can delight in the chicken-less egg! The University will approach companies to gauge interest in the upcoming weeks.
This Italian "egg" will join the ranks of a few other vegan egg replacements. And though no definitive testimonial exists as to how it tastes, it seems this "egg" looks a little more like the real deal.
Would you give it a try? And how would you prepare it? Let us know your eggy ideas below.
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).