Oggs brings plant-based egg alternative to market
The plant-based egg alternative and bakery brand Oggs, looks and cooks just like a chicken egg.
Image: Oggs
Vegans and flexitarians can now tuck into a traditional breakfast with ease, as Scrambled Oggs has hit the shelves. This follows research that a fifth of vegans (18%) miss eating eggs at breakfast time.
The plant-based egg alternative and bakery brand Oggs, looks and cooks just like a chicken egg. The award-winning chickpea based recipe offers unrivalled texture with traditional scrambled egg, according to the business.
Available in the meat-free aisle at Sainsbury’s, a 330ml bottle is £3.25 RRP, equivalent to six eggs. Scrambled OGGS isn’t just a great source of plant-based protein, it’s better for the planet too. Producing 60% less CO2e and comes in a convenient 100% recycled and fully recyclable bottle.
Hannah Carter, founder of Oggs said scrambled Oggs marks the next stage in the company’s mission to remove more unnecessary egg products from the food chain, reducing carbon footprint and extremely poor animal welfare.
“It gives people a way to enjoy a plant-based egg alternative that completes the classic breakfast and brunch,” Carter added.
The versatile product can be used to create a number of recipes, besides classic scrambled eggs, including omelettes, frittatas and quiches, and even sweet dishes like creme brulee. And to celebrate the launch, Oggs has partnered with influencer chef Rebel Recipes who’s created some show-stopping recipes using the new product.
