These are eggs on a mission.


We love eggs. Every single thing about them.

The way they fluff, the way they scramble, the way they make breakfast worth waking up for. We especially love how they’re healthier and even taste better when they’re made from plants.

Yes, we said it. The best eggs don’t come from chickens; they come from plants. And delicious eggs might just fix our planet.

We separated the egg from the bird to end the unsustainable mass production of one of the world’s most common foods. Because the industrialized egg system sucks for our bodies, for the earth and, let’s be honest, it’s not a party for the birds either.

But eating really good eggs in all their irresistible ooey, gooey forms doesn’t suck. It’s one of life’s great pleasures. So is making a better world. Good thing we can do both at the same time.



Our work family is full of computational biologists from Stanford, food engineers from Kraft and Campbell’s and chefs from Michelin-star restaurants. They’re from Apple and General Electric. They’ve come from some of the biggest and most innovative companies in the world to do everything they possibly can, every single day, to make really delicious eggs for you. Ready to help us make some really good eggs?

Egg sandwich with a side of potatoes
a man standing and writing in a notebook.
A person at a standing desk looking at two computer monitors
hands opening a mung bean pod



San Francisco

1145 Atlantic Ave Alameda, CA 94501


733 N Munsterman St Appleton, MN 56208


Room 178, 4th Floor 819 West Nanjing Road Shanghai, China 200041


138 Market Street #05-01 CapitaGreen ​​​​​​​Singapore 048946