Egg-speriments in plant-based proteins

Faux eggs — huh?

That was my reaction when my producer asked me to cover a story on a company aiming to replace eggs with plant-based alternatives. Since joining the “TechKnow” team I’ve had the privilege of working on a number of food-related stories. I’ve tasted swanky chemistry-inspired cocktails, ridden strawberry-picking robots and even put a mock chicken product to the test in an old-school barbecue joint.

But faux eggs? Why would we want to replace the incredible edible egg?

As a biologist, I’ve long been aware of the ecological and health benefits of plant-based alternatives to meat. Our global love affair with meat is wreaking havoc on our bodies as well as our planet.

But faux eggs … Is that really necessary?

When I visited Hampton Creek Foods, my eyes were opened to the benefits of creating economically viable egg alternatives that would pass muster with skeptical foodies. Much like the argument for plant-based meat alternatives, there are three main reasons behind Hampton Creek’s efforts.

First, plant-based alternatives can be healthier for us. They don’t carry the cholesterol and all the saturated fats associated with the animal-based originals.

Second, protein supplied by plants can be more sustainable in terms of land use, water consumption and reduced levels of pollution.

Finally — and this is for all you bleeding hearts out there — there are far fewer ethical concerns with large-scale plant production then there are with large-scale animal production. Cages stuffed with egg-laying chickens that can barely move are hardly shining examples of enlightened animal welfare practices.

As the Swiss Army knife of the kitchen, the egg serves over 20 distinct functions in the foods we eat. Need an emulsifier for your mayonnaise? Try an egg. Something to bind your all-American meatloaf? What about a glaze for your cookies? Hello, eggs.

The reality is that replacing the egg isn’t just about changing brunch. It’s about changing a wide range of applications for it in our kitchens and on our plates. And if the folks at Hampton Creek are right, the planet might just be better off as a result.

And once you taste their cookie dough product, you won't have any doubts either.

To learn more about Hampton Creek and egg alternatives, watch "TechKnow," Saturday 7ET/4PT.