Food technology startup JUST expands its vegan mung bean-based scrambled egg replacer to Equinox, the second restaurant to offer the innovative product in the United States.
At Tuesday's event, some of restaurant chef Todd Gray's creations were being shared. Taking full advantage of the ingredient's egg-like properties, attendees could try a custard or bearnaise sauce made with JUST Egg, as well as more traditional egg dishes like "huevos" rancheros and an "egg" and cheese sandwich on English muffins. Chee said the ingredient can do almost everything an actual egg can, except make cakes fluffy.
Vegan products masquerading as meats or other animal-based ingredients are hardly new. For years, companies have been turning tempeh into bacon or soy protein into cheese. But replicas rarely resembled anything close to the real thing. Then came the Impossible Burger—a plant-based beef substitute that came surprisingly close to ground meat. It even (kind of) “bleeds.” Restaurants bragged when they were one of the first to offer it.
Equinox Restaurant in Washington, DC recently became the first East Coast location to carry Just Egg. The fine-dining establishment from Todd Gray is already 50% plant-based, as well as hosting a weekly vegan brunch.
While plant-based burgers that “bleed” and game-changing vegan sausages continue to make the news, a new product is guaranteed to grab headlines in the coming months: Just Egg. Made from mung beans, this vegan egg alternative looks and scrambles up just like traditional eggs but without the cholesterol, horrific animal suffering, and other problems associated with consumption of animal products.
Steps from the White House, chef Todd Gray at Equinox Restaurant has a Pineapple & Yellow Tomato Gazpacho that includes locally sourced jumbo lump crab, cherry tomatoes, and European cucumber available for dinner ($16). You can also find it without the crab on the lunch menu ($14).