Product Spotlight: Zero Egg
A plant-based egg that will delight food lovers and chefs alike.
The same look, taste, and texture as ordinary eggs, made from a unique blend of healthy plant proteins.
What Is Zero Egg?
Zero Egg is a plant-based egg that comes in powder form, and there are two versions available: one for standalone eggs and one intended for baked goods. Right now, the product is only available for food service.
Zero Egg intends to be an egg replacement in a variety of contexts from scrambled eggs and quiches to French toast and sauces.
Our Thoughts:
VEGPRENEUR was sent three different products to try: a breakfast sandwich, chocolate chip cookies, and Caesar dressing — all of which were made with Zero Egg.
The breakfast sandwich I tried was assembled with an English muffin, Violife Cheese, and a Beyond Meat sausage patty.
The texture and taste of the eggs in the breakfast sandwich were spot-on! There was no strange aftertaste, which is a major downside of many other plant-based eggs on the market. The egg’s texture was fluffy and soft.
Altogether, the breakfast sandwich was hearty and thoroughly enjoyable.
The chocolate chip cookies and Caesar dressings were also great tasting, though I couldn’t particularly decipher Zero Egg’s role within the context of those foods.
How It Compares:
Other plant-based eggs on the market include JUST’s egg products, which come in both patty and liquid form. Both require refrigeration and are made of mung beans as a main ingredient. I personally do not care for the aftertaste of mung beans, which is why JUST Egg hasn’t been my go-to egg product.
Other powdered plant-based eggs on the market include Vegg, Follow Your Heart’s Vegan Egg, and Bob’s Red Mill Egg Replacer. Each of these eggs have different use cases, with some working better as a standalone product vs an egg replacer within recipes.
Overall, I’m impressed by Zero Egg’s versatility, flavor, and texture. I’m excited for it to become available to consumers!
Check out how to cook with Zero Egg:
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