1. What goes into the Merveillœufs? What are the key ingredients?
The definitive ingredients list is still coming together and will be revealed in the coming months. But the research we have done is primarily based on legumes. The issue we now face is finding the exact balance of ingredients to create the right formula.
2. When will the Merveillœufs be in stores?
Les Merveillœufs will be on sale as soon as our tests receive the green light, so that we can guarantee they are nutritionally viable. Our aim in to make them commercially available by midway through 2020.
3. Will we be able to cook them the same way we would hens’ eggs?
Merveillœufs can be eaten in exactly the same way as hens’ eggs, for example in an omelette or as raw materials in cooking. In terms of whipping up egg whites in baking, this is proving difficult at the moment but we fully intend to rise to the challenge.
4. What is the eggshell made out of?
The shell is still in the development process. We are in the midst of talking to experts at the moment to make sure we develop the most eco-friendly eggshell possible.
5. Will you be able to mass-produce the Merveillœufs to be sold in supermarkets?
Yes, that is our long-term objective, to ensure the product is easily available to as many as consumers as possible.
6. Do Merveillœufs have the same amount of fat and protein as hens’ eggs?
Both the fat content and amount of protein is slightly lower in Merveillœufs (about 10% less than in a hens’ egg). Our consumers are very mindful of their protein intake in general, so we take that into consideration.
7. Are their nutritionals the same?
Apart from the differences we have already covered, Merveillœufs are less calorific than hens’ eggs and contain dietary fibres.
8. What do they taste like?
It is tricky to describe what an egg tastes like in general, as the flavour is so subtle. But the Merveillœufs taste slightly more sulphurous.
9. Which part of the hens’ egg was most difficult to reproduce?
When creating the Merveillœufs, the most complicated aspect was making sure they could match up when it comes to cooking. Hens’ eggs are used in such a variety of different ways, which means they are hard to replicate.
10. Why is it so difficult to create a non-dairy substitute for eggs?
Eggs are in everything, so trying to find a replacement product can be a challenge. The egg is also very versatile as a foodstuff, so it is hard to find a substitute that can be so flexible.
