"Today's plant-based eggs still fall short of that one-size-fits-all goal, but researchers in industry and academia are trying to improve them... New ingredients and processes are leading toward egg substitutes that are not just more egg-like, but potentially more nutritious and better tasting than the original."
"In practice, making a convincing plant-based egg is largely a matter of mimicking the way the ovalbumin and other proteins in real eggs behave during cooking. When egg proteins are heated beyond a critical point, they unfold and grab onto one another, forming what food scientists call a gel..."
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