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Last of all, eggs. They’re culinary perfection — delicious, nutritious, versatile — but they also have a huge environmental footprint and are produced at industrial scale by animals often living in horrendous conditions. @KnowableMag takes a look at the food scientists who are trying to reverse-engineer eggs. “That’s not easy, because real eggs play so many roles in the kitchen. You can use beaten eggs to bind breadcrumbs in a coating, or to hold together meatballs; you can use them to emulsify oil and water into mayonnaise, scramble them into an omelet or whip them to loft a meringue or angel food cake,” writes Bob Holmes. “An all-purpose egg substitute must do all those things acceptably well, while also yielding the familiar texture and — perhaps — flavor of real eggs.”

https://knowablemagazine.org/content/article/technology/2024/creating-the-perfect-plant-based-egg

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