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“Chicken-Free Egg Whites” by jefftk
Baking has traditionally made extensive use of egg whites, especially
the way they can be beaten into a foam and then set with heat. While
I eat eggs, I have a lot of people in my life who avoid them for
ethical reasons, and this often limits what I can bake for them. I
was very excited to learn, though, that you can now buy extremely
realistic vegan egg whites!
EVERY engineered yeast to convert
sugar into ovalbumin, the main
protein in egg whites and the one responsible for most of its culinary
function. This kind
of fermentation was pioneered for insulin and microbial rennet in
the 1980s, but many companies are now applying it to producing all
kinds of vitamins, proteins, dyes, and enzymes.
EVERY has been
working with commercial customers for several years, but you can now
buy
it as a shelf
stable powder. At $24 for the equivalent of 45 egg whites ($0.53
each) it's more expensive than buying conventional ($0.21 each) or
organic ($0.33) egg whites, but not massively so.
I learned about them from a coworker who made an angel food cake, and
I've since made flourless chocolate cake [...]
---
First published:
April 4th, 2026
Source:
https://www.lesswrong.com/posts/3bnsWnWG3uaNdAjLZ/chicken-free-egg-whites
---
Narrated by TYPE III AUDIO.
---
Images from the article:
Apple Podcasts and Spotify do not show images in the episode description. Try Pocket Casts, or another podcast app.
View all episodes
By LessWrongBaking has traditionally made extensive use of egg whites, especially
the way they can be beaten into a foam and then set with heat. While
I eat eggs, I have a lot of people in my life who avoid them for
ethical reasons, and this often limits what I can bake for them. I
was very excited to learn, though, that you can now buy extremely
realistic vegan egg whites!
EVERY engineered yeast to convert
sugar into ovalbumin, the main
protein in egg whites and the one responsible for most of its culinary
function. This kind
of fermentation was pioneered for insulin and microbial rennet in
the 1980s, but many companies are now applying it to producing all
kinds of vitamins, proteins, dyes, and enzymes.
EVERY has been
working with commercial customers for several years, but you can now
buy
it as a shelf
stable powder. At $24 for the equivalent of 45 egg whites ($0.53
each) it's more expensive than buying conventional ($0.21 each) or
organic ($0.33) egg whites, but not massively so.
I learned about them from a coworker who made an angel food cake, and
I've since made flourless chocolate cake [...]
---
First published:
April 4th, 2026
Source:
https://www.lesswrong.com/posts/3bnsWnWG3uaNdAjLZ/chicken-free-egg-whites
---
Narrated by TYPE III AUDIO.
---
Images from the article:
Apple Podcasts and Spotify do not show images in the episode description. Try Pocket Casts, or another podcast app.
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