And in case there is any doubt: This eggless innovation is being designed to compete against and even outperform the humble egg. Dubbed Just Scramble, it’s on schedule to debut in the food-service sector at the end of this year. It’s a top-secret plant protein prototype with three ingredients that these chefs and a crew of biochemists and data analysts are coaxing through the R&D phase before launching it as a food product. What they’re cooking, though, isn’t even an egg. That’s a coveted part of the scrambled egg equation for many eaters, he maintains, though his fellow chefs have their doubts. Trevor Niekowal, with spatula in hand, is consumed with creating a thin fringe in the nonstick pan. Coworker Ben Roche talks up how it feels on the tongue. Chris Jones notes its gelling properties. Alumni of Chicago’s avant-garde Moto restaurant, the trio watches as a yellow liquid thickens into moist curds. In San Francisco’s South of Market area, where tech start-ups sprout like edible weeds, three former fine-dining chefs with a molecular gastronomy bent are peering intently into a frying pan. At Hampton Creek, a San Francisco-based company that develops plant-based substitutes for eggs, researcher Ben Roche assesses a work in progress.
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