Vegan and vegetarians alike rejoice as Zero Egg introduces in the US market the first plant-based egg replacement that looks, tastes, and functions like a real egg, but is completely made from plants.
Available to all foodservice operators and food manufacturers in the US, Zero Egg’s plant-based powder comes in two specialized formulas: EGG Basics and BAKE Basics.
Crafted to rival ordinary eggs in traditional egg entrees and breakfast dishes, EGG Basics is made from a blend of plant proteins that looks, tastes, feels, and cooks like a real egg in any recipe.
Meanwhile, BAKE Basics has been designed to work like a real egg in a variety of baking recipes and can be used to make delicious cakes, cupcakes, muffins, pancakes, pasta, waffles, mayo, dressings, and more.
As mentioned above, both products are available in powder form with high yields that offer safe handling and storage. And with yields equivalent to 86 eggs per pound for the EGG Basics and 130 eggs per pound for the BAKE Basics, Zero Egg offers a “reliable and cost-effective solution” that provides “increased flexibility and affordability.”
Made from a unique blend of plant proteins that includes soy, potato, pea, and chickpea proteins, Zero Egg brings the power of plant-based to health-conscious fans from a nutritional standpoint. Both products have no cholesterol and are low in fat and calories (only 15 calories per egg substitutes). For comparison, the average calories in a real egg is 68. Additionally, both formulas are vegan, gluten free, non-GMO, dairy free, and kosher certified.
Egg Basics Nutritional Information
- Serving size: 5.3g
- Calories: 15
- Calories From Fat: 0
- Fat: 0g
- Sodium: 154mg
- Carbs: 2g
- Fiber: 1g
- Protein: 2g
Bake Basics Nutritional Information
- Serving size: 3.5g
- Calories: 10
- Calories From Fat: 0
- Fat: 0g
- Sodium: 101mg
- Carbs: 1g
- Fiber: 1g
- Protein: 1g
Have you tried Zero Egg’s vegan egg? Let us know what you think in the comments below.
