The Every Company has unveiled its Every Egg, touted as the world’s first liquid egg made without the use of hens, at an exclusive event in New York City.
The development of Every Egg spanned nine years and involved yeast fermentation as the key method, culminating in the creation of the product by the company.
According to Every, their product is designed to mirror the culinary flexibility of conventional eggs and can seamlessly substitute in a 1:1 ratio across numerous applications. Each serving provides eight grams of protein, with zero cholesterol, saturated fat, or artificial flavors.
The product, created through precision fermentation, features egg protein that closely mimics its traditional, animal-derived counterpart. This development occurred entirely without the use of animals. The company expresses its aspiration to usher in a future where consumers can savor eggs without the inherent process variability, disease risk, and significant environmental impact associated with animal agriculture.
Every’s co-founder and CEO, Arturo Elizondo, said, “By decoupling the egg from the chicken, Every Egg is going to change the way we think about one of the most ubiquitous foods on the planet. For nine years, my dream has been to build a food system humanity can be proud of.”
The groundbreaking innovation was unveiled through a collaborative product launch with chef Daniel Humm, presented to culinary visionaries, chefs, and creators at Humm’s renowned 3-star Michelin restaurant, Eleven Madison Park.
Humm commented, “Eggs are a universal staple in every kitchen, and this is the first time we’ve crafted an event menu around a novel food product. When we prepared an omelet using Every Egg, the taste and versatility was all but indistinguishable from hen eggs. We are excited about the potential of Every Egg to transform the food landscape.”
