Design Student Annie Larkins Creates Vegan Alternative To Eggs
Designer Annie Larkins has created a plant-based alternative to chicken’s egg that very closely resembles the real thing.
The Central Saint Martins graduate started her project — An Egg Without a Chicken — to discover how eggs could be recreated “while not being limited by the biological capability of a hen.”
Her vegan creation resembles an egg in that it is white with a poppable yolk and even has a shell that cracks. The plant-based egg shares a comparable nutritional profile to a chicken’s egg, and also has a similar taste.
“My project is a playful concept that is more open to debate than the oversimplified argument that ‘animal is bad and plant is good,’ which is sometimes associated with veganism,” she said.
The egg-free egg is made from a combination of pea protein, salt and algae-derived acid. The crackable shell is then made by using a plant-based wax to cover the egg.
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Climate Change & Vegan Options
“In the face of climate change, we need to move away from intensive animal agriculture and explore alternative sources of protein,” said Larkins.
“There is currently a growing interest in veganism, and demand for plant-based alternatives is at an all-time high…Whilst egg alternatives already exist – either plant-based or grown synthetically in a laboratory – they neglect the essence of what an egg is.”
Although her product is not commercially available, Larkins hopes that its creation will encourage discussions about how best to feed our increasing population.
Would you try Annie Larkin’s egg on your toast in the morning? Let us know in the comments below!