Italian scientists create vegan boiled eggs

It turns out that even the egg can be turned vegan! A group of four scientists have managed to create egg in a test tube which can be a vegan version of the hard boiled egg.

Named the V-egg, it resembles the real deal perfectly and even has a vivid yellow yolk, but has never been anywhere near a chicken.

The V-egg is made from proteins extracted from unspecified legumes – possibly soya beans – plus vegetable oils, a gelling agent and a type of salt which mimics the taste of an egg. There is no cholesterol in it as well, unlike the ones found in a real egg.

The vegan egg was created by student food scientists in Italy and promises to be something of a money maker amid an astonishing rise in vegetarianism and veganism.

The inventors have already patented the idea.

The four who have created the V-egg are coming to the end of a Principles of Food Formulation Course, part of a master’s degree in science and food technology at Udine University.

According to group spokesman Francesca Zuccolo, they spent 18 months of trial and error before achieving the correct consistency, shape and flavour and while the precise recipe is a secret she does let slip that the egg is made from a base of legumes, from which we have extracted proteins, vegetable oils, a gelling agent.