Alternative vegetarian proteins are increasing rapidly.
Plant-based chicken tenders, sausage patties, and beef jerky are appearing rapidly in supermarket stores.
I initially declined an invitation to test plant-based eggs. I was doubtful that synthetic eggs could be fluffy and chewy like genuine eggs, like many non-vegans.
In addition, eggs are healthy. I know their many nutritional benefits as a dietitian.
Despite my qualms, hearing foodies rave about their animal-product-free omelets and scrambles made me interested.
I learnt how eggless eggs compare to regular eggs in cooking and baking, as well as their health benefits.
Though they may seem new, egg-free eggs have been around for a while. Each variety has its unique ingredients.