Fans Of Starbucks Sous Vide Egg Bites Need To Try This New Vegan Alternative

There are many, many health and lifestyle reasons you might want to or need to give up eggs. You're watching your cholesterol levels. You've got egg allergies. You're vegan. But at the same time, the consequences that arise from making an impactful dietary decision like that can appear when you least expect it. Which is why those of us who have opted to step off the egg train will be grateful that there's a tasty substitute which can now be served like a popular Starbucks menu item — as a sous vide bite. 

The new sous vide egg dish was developed by Eat Just, Inc., which launched its bottled egg alternative in the fall of last year, and Cuisine Solutions, which embraced the cooking technique long before it became trendy (via Food Business News).

The sous vide vegan egg bites come in four flavors: America (roast potato, dill, chives, red bell pepper, and black pepper); India (curry, broccoli, cauliflower, coconut milk, and lemongrass); Japan (portobello mushrooms, yams, togarashi, soy, and tamari); and Mexico (roast poblanos, chipotle chile powder, black beans, corn, and lime).

After four years in development, the original bean-based Just Egg made its debut in April 2019, and a new, updated formula was introduced in October of last year. The new and improved Just Egg had sought to bring the taste and texture of the ingredient closer to the real thing. It's also looking to adjust its prices so that it is more competitive with the real thing (via Veg News).

Just Egg's bottled substitute was very well received by reviewers at BuzzFeed and Runner's World, which even spoke to a nutritionist about Just Egg's nutritional profile. Registered dietitian Natalie Rizzo told the publication that both Just Egg and an egg were similar: "For example, a regular egg and Just Egg both have 70 calories and 5 grams of fat per serving (one large egg versus 3 tablespoons). Regular eggs have 6 grams of protein, while Just Egg has 5 grams of protein, so that's also similar." The only downside, Rizzo said, was in the absence of vitamins D and B12, as well as certain antioxidants from the plant-based egg.

The new sous vide "eggs" will begin retailing in March.