Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



One Company’s Epic Plan to Crush the Mighty Egg Industry


“Any sufficiently advanced technology is indistinguishable from magic,” says the third and most widely cited “law” of prediction formulated by science fiction writer Sir Arthur C. Clarke.

We finally live in an age where magic literally surrounds us, in the form of advancements in communications technology and computing power. But, where’s the big innovation when it comes to the global food system? Unfortunately, over the last 30 years,  a lot of scientific brain power has been wasted on processing, manipulating, and engineering foods to taste better, or increase output, while the foundations of the food system continue to depend on technology that is frankly, ancient.

For instance, just look at the egg industry.

People love eggs.  Truth be told, the egg is actually a pretty amazing product that possesses several unique properties, including the ability to gel, bind, emulsify, chill, and crystallize various foods unlike anything else. While it humbly performs numerous culinary functions, the egg is most famously known for its high protein content and low-price. Unfortunately, this versatile food superstar has a dirty secret.

Today, the cheapest and most convenient way to produce eggs is to rely on a system that is ridiculously inefficient — cramming chickens into tiny, filthy, barbaric cages for 2 years, so they can produce enough eggs to meet the global demand. It is cruel, unsafe, unsustainable, archaic, and frankly, unnecessary. Most of us may not care or have the time to think about this, but unfortunately, this is how 99 percent of the 1.8 trillion eggs are laid every year.

If this system is so terrible, why hasn’t anyone tried to change it? 

Well, that’s about to finally happen, thanks to an ingenious new plot being devised by Hampton Creek Foods, a hot new food tech startup based in San Francisco. Hampton Creek is on a mission to use plant-based sources to find cheaper and more sensible ways to give people the egg-based foods they already love. They want us to imagine what the world would look like if a healthy and sustainable egg was also the most affordable, convenient, and accessible. 

Curious and excited about their vision, I caught up with 34-year-old Josh Tetrick, founder and CEO of Hampton Creek, to better understand their bold plan to take chickens out of the egg production equation.  

Here’s why I’ve come away convinced that Josh and his team are going to crush it! 

Plants are Healthier (Duh!)

One chicken egg contains more than your daily recommend amount of cholesterol, which has been shown to cause inflammation and heart problems. Hampton Creek’s plant-based egg contains zero cholesterol. Yes, ZERO. But that’s not it. Their products are non-GMO, vegan, dairy-free, gluten-free, soy-free, and have no artificial colors. Oh, yeah, and you can eat cake batter and cookie dough without worrying about dying of salmonella poisoning.

But what about taste? Hampton Creek scientists may not yet boast a tastier replacement to scrambled eggs or omelets (not one that’s available to the public, at least), but they are definitely on their way. You just have to try some of their current products like Just Mayo, and Eat the Dough, and you’ll know that Hampton Creek is on the right path.

Plants are More Sustainable.

“The food-to-energy output of a chicken egg is 39-1, behind only beef and lamb farming,” explains Josh. This means that it takes a tremendous amount of grain to yield one chicken egg, and that grain in turn requires the use of nitrogen-containing fertilizer. Nitrous oxide is a major contributor to ozone destruction and high concentrations of animals leads to waste that gets washed into waterways and causes dead zones. What’s Hampton Creek’s food-to-energy output? Just 2-to-1! When you consider that the United Nations Food and Agriculture Organization (FAO) estimates that livestock production is responsible for 14.5 percent of global greenhouse gas emissions, while other organizations like the Worldwatch Institute have estimated it could be as much as 51 percent, it becomes pretty clear that plants pack a significant sustainability punch.

The Plant-based Egg is Cheaper.

You may create a healthier, tastier, and more sustainable alternative to the egg or egg-based products, but they are still never going to be anything more than a novelty product, unless they are priced cheaper than conventional options. Hampton Creek’s egg substitute is currently up to 48 percent more cost effective than conventional chicken eggs. Josh explains, “It’s bizarre that the unhealthy choice is dirt cheap and convenient, while the healthy choice is pricey and inconvenient. We want to create a a product that a regular person, like my dad, may want to add to his grocery cart, because it’s products that are cheap and convenient (and also taste good) that will always fill his cart.” Hear, Hear!

But How Can One Company Transform a Gigantic Industrial System Worth Billions of Dollars?

All Hampton Creek has to do is get their plant-based eggs into the supply chain for food companies and convince consumers to buy their plant-based egg products.

Neither of these goals are quite as simple as they sound, but Hampton Creek is making it all seem too easy. They have already managed to sign deals with a number of Fortune 500 companies, including some of the largest food manufacturers and retailers in the world. In addition, they’re attracting millions of dollars in investment and winning big fans like Andrew Zimmerman

But the real question is, can they replace chicken eggs in everyone’s breakfast or brunch plate? After all, only about a third of eggs end up in food products like muffins, cookies, and mayonnaise. The rest directly ends up on our plates, either scrambled, fried, or boiled, and convincing consumers to scramble a plant-based egg may require a cultural shift in food consumption habits.

The way Josh and his team at Hampton Creek sees it, when consumers are presented with a product that beats chicken eggs on factors ranging from food safety, nutritional value, sustainability, taste, and most importantly, price, they won’t be able to resist (or care about whether it comes from chickens or plants).

This is the future, and it’s only a matter of time. Just as we abandoned horse-drawn carriages for cars, we can abandon the chicken egg for a plant-based one. Need visual proof? Check out the video below.

Now, this is magic.


Want to read more posts like this? Sign up for our newsletter below!​

Browse through some recent posts below:

#InstaInspo: Pho, Strawberry Donuts, and Other Tasty Vegan Food We Found On Instagram This Week!

Sans, New Vegan-Friendly Restaurant Opens in Brooklyn

Blogger Spotlight: Heidi Turunen of Rawlicious Delicious!

Anthony Bourdain’s 10 Favorite Foods Made Vegan

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

74 comments on “One Company’s Epic Plan to Crush the Mighty Egg Industry”

Click to add comment
Donna Rose
4 Years Ago

Still going to eat free range organic local eggs from chickens that freely roam...not all eggs come from caged abused chickens

03 Sep 2014

ask what they do with their male chicks, to keep up egg production every so often you need to breed the chicken, boys don\'t make eggs so boys are killed. unfortunately cruelty is every where. I will say your eggs sound less cruelty then regular eggs but certainly not cruelty free.

05 Feb 2015

As well as the male chicks (which sara mentions) free range hens eventually stop laying (after a year and a half or so) and are transported to slaughter and killed. Due to inbreeding in chickens to achieve a desired trait (in layers, they are bred to lay as many eggs in a year as possible), chickens lose a lot of calcium in production of the egg and therefore have weaker, more porous bones leaving them more prone to fractures and dislocations which is increasingly seen in free range layers as well as at transport where chickens are poorly handled causing a significant percentage of fractures and dislocations. Free range hens also have other welfare issues including increased predation, higher incidence of parasites and disease due to interaction and close proximity to wildlife such as various waterbirds and the moist outdoor environment, lack of perching for enrichment and bone strengthening and a lack of outdoor shelter which will cause chickens to stay inside anyway among other issues.

Cyftxdhrxhfjxgghc Bijommoiuvyfj
4 Years Ago

That plan won't fly; ppl will ALWAYS eat eggs

Gina Van Meurs
4 Years Ago

It might sound crazy but I think I'm allergic to eggs now. I went from eating about 4-6 throughout the day, everyday, then one morning made my scramble and puked everything up. Then noticed later on when I had more eggs, puked more!! So I took em off my plate and replaced them with fruit and kale smoothies. Haven't had an issue once. Then a month later had some more eggs in a breakfast sandwich and puked again!!!! Wth happened? I loved eggs and relied on them for muscle gain, but I feel they might have done more harm than good :/

03 Sep 2014

if you want to gain muscle bodybuilding.com has a section on vegan body building with meal plans to bulk cruelty free

Balaji Sarma
4 Years Ago


Karen Hewus
4 Years Ago

it is isnt it?

Philip Halsten
4 Years Ago

Michael Langelier check this out

Laurel Sylvanus
4 Years Ago

I miss scrambled eggs. There I said it. Not animal flesh, not fish, not adult chicken flesh, none of it. But I miss scrambled eggs. And I can't eat too much tofu due to estrogen and uric acid. I am eagerly awaiting a product that is as good as the now available all plant-based 'butter' and 'cheese' that I buy. Maybe children raised vegetarian will never have this quandary but having been raised on eggs I find it hard to do without and only don't because of the cruelty involved.

Chris McCamic
4 Years Ago

I grew up partly on a farm, and around farms where chickens were raised in non-industrial environments. They lived fine lives, scratching in the dirt and coming & going from their coops as they pleased. There were plenty of eggs for the humans. Noticeably richer, tastier eggs than the ones from the grocery store. I have no problem with this at all, and there's no reason we couldn't bring that just about everywhere.

Tiffany Seale
4 Years Ago

I only eliminated factory eggs. Backyard chickens or local small farms are where I get mine

Robin Murray
4 Years Ago

When and where can we get this product!! I want it now.


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×