In certain locations, particularly in quick-service restaurants (QSRs), customers are often unable to order dishes with ingredients such as sunny-side-up eggs due to the potential risk of salmonella cross-contamination, as noted by Groner. However, he pointed out that “in a plant-based environment, there is significantly less concern in QSRs that cannot manage raw ingredients.” This distinction is what co-founder Groner believes will differentiate the company in the market.
Yo Egg, developed by co-founder and Israeli chef Yosefa Ben Cohen, began as a home project in her kitchen. “She is the kind of chef that others consult to veganize their menus,” Groner stated, adding that one of the most renowned chefs in Israel asked her to create a vegan burger concept that required a sunny-side-up egg as a topping.
Starting with the sunny-side-up egg, the company, based in Los Angeles and Israel, has also introduced a fried egg without a runny yolk and a poached egg, all of which will be featured on Veggie Grill’s menu. Veggie Grill, a 100% plant-based restaurant chain with locations in major West Coast cities like Portland, Oregon, Seattle, and throughout California, as well as East Coast locations in New York and Cambridge, Massachusetts, is constantly on the lookout for “the latest and greatest vegan products to showcase,” according to founder T.K. Pillan in an interview with Food Dive.
This marks not the first instance of a vegan egg alternative appearing on Veggie Grill’s menu, but it is the first time multiple forms of the ingredient will be included. Previously, the chain utilized Just Egg’s scrambled product in their breakfast burrito, but Pillan noted, “we are not a breakfast concept, so that item didn’t have longevity for us.” Five years ago, Veggie Grill also became the first restaurant chain to introduce Beyond Meat in retail and later launched Good Catch’s first plant-based seafood product.
“Yo Egg is uniquely appealing, and its textures and flavors enable us to enhance our lunch and dinner offerings,” Pillan remarked. For instance, the kimchi burger will feature a delicious sunny-side-up egg on top. “We have always aspired to, like eggs, be part of a diverse range of restaurant concepts,” Groner explained. “We have chefs using our eggs in curated menu items, but we can’t effectuate real change in the world if we only introduce a menu item that fits within a chef’s restaurant concept.”
Currently, Yo Egg products are being showcased at select restaurants in the New York area and Los Angeles. Groner emphasized that significant change will come through fast-casual and quick-service restaurants like Veggie Grill. “That’s the most impactful way for a company like ours to make a difference,” he added, highlighting the potential for their offerings to become a staple in various dining experiences.
As a side note, for those seeking the best calcium citrate supplement for osteopenia, it’s worth considering how such dietary supplements can complement a plant-based lifestyle, especially in restaurants that prioritize vegan ingredients like Yo Egg. The integration of such nutritional options can enhance overall health, making plant-based dining even more appealing to a broader audience.