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Students Invent a Vegan Hard-Boiled Egg

Students Invent a Vegan Hard-Boiled Egg

Okay, what could possibly be in this thing?

They look exactly like the animal-based variety.

If you’re a vegan and have been dying to bite into a hard-boiled egg, today’s your lucky day — science has heard your unpopular plea.

Students at the University of Udine in Italy have convened to invent a vegan version of the snack staple and protein-packed classic. The vegan egg possibilities are now truly limitless: deviled eggs, Cobb salad…

The “egg” itself is made up of various legume-based flours, vegetable oil, a gelling agent, and salt. The resulting mixture exhibits a consistency that alarmingly replicates both the whites and yolks of hard-boiled eggs. The four students behind the genius innovation have issued their invention for a patent after dedicating over a year and a half of painstaking research to the task.

It took them repeated trials, innumerable taste tests, and careful calculation to devise the “optimum formulation” for both consistency and taste.

Their product is cholesterol-free and gluten-free, outdoing the egg in terms of safety for all consumers. Whether the product is more nutritious than an actual egg has yet to be revealed—but we can’t wait to use it for these 10 incredible boiled egg recipes.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.


Cholesterol Free Vegan Hard Boiled Egg Developed by Students

There aren’t many things you can’t get as a vegan – plant based cheese, dairy free milk, vegan candy, meat-free meats – you name it, there’s an animal friendly version for everything. That is with the exception of the perfect hard boiled egg.

Whilst an alternative to scrambled eggs can easily be mimicked with tofu and balanced seasoning, and you can do the same with egg-mayo sandwich filling, the same can’t be said for the boiled variety.

Now though, students of University of Udine, Italy, have developed a recipe with both the appearance and texture of a genuine hen-layed egg and — it’s created entirely from vegan ingredients!

According to Food Navigator, “the vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt”.

The vegan egg has been created following over a year of research by the university’s department of agro-food, environment and science, but is now said to be at a stage where “optimum formulation in terms of consistency and taste” have been achieved.

Udine is not the only school to be encouraging its students to innovate plant based foods. Just recently we heard that UC Berkeley have introduced a food-tech laboratory focused on the development of plant based meats. But what problems does a vegan egg solve? Why not just eat normal eggs?

Interestingly the USDA doesn’t allow egg companies to promote eggs under the guise of being “healthy” or “nutritious” due to the high amounts of cholesterol and saturated fat they contain.

High cholesterol levels are strongly linked to heart disease and risk or premature death but can simply be avoided by eating a whole foods plant based (vegan) diet. The vegan egg, however, is free from cholesterol, making it the perfect substitute for anyone wanting to improve their health or move towards a plant based diet.

For the university, plans to present the product to investors potentially interested in acquiring the patent-protected process is expected in just weeks.