As consumers are increasingly aware, the “incredible edible egg” isn’t so incredible after all. Factory farms are known for their horrific cruelty to chickens, and 95% of egg-laying hens spend their lives in cages so small they can’t even spread their wings.
Not only is the painful reality for chickens raised for eggs and meat on factory farms, exposed time and again by Compassion Over Killing, horrific, but eggs are unhealthy for consumers (high in fat, saturated fat, and cholesterol, which increases the risk of heart disease and diabetes) and bad for the planet (each pound of eggs equals 10.5 pounds of greenhouse gases).
No need to walk on egg shells when we say this: eggs are better left uncracked.
But lots of people don’t want to let go of their morning scramble or weekend benedict. So what’s an egg lover to do?
A former hairdresser, Conroy has become an expert in molecular gastronomy. His recipes — from cheeses to meats and more — are incredibly realistic, and his eggs are no exception. “I saw commercial products on the market and thought, maybe I could make this taste better,” Conroy told Paste magazine.
The secret to Conroy’s creations lies in two magical, plant cellulose-based ingredients. He sells them as part of the Vegan Eggz Essentials package on ModernistPantry.com, and they help to create an egg-like texture and consistency that’ll fool even omnivores!
Kala Namak (black sea salt) gives the eggs their familiar flavor, and other spices are added to mimic the taste of different egg dishes. The recipes include scrambled eggz, cheesy omelettes, huevoz rancheroz, quiche, French toast, eggz salad, matzo ball soup, eggnog … and the list goes on.
All in all, this cookbook is the ultimate answer for vegans and pre-vegans who miss their favorite breakfast foods. Who says eggs have to come from chickens, after all?