From moist cakes to creamy sauces, eggs are everywhere in the kitchen. But behind their popularity, they now raise real questions: allergies, price instability, health constraints, environmental impact... Whether you're a chef, craftsman, caterer, or simply a food enthusiast, there are now good reasons to rethink their place in our kitchens. And above all, to discover alternatives that are just as effective and delicious.
The egg: an essential ingredient... but restrictive
For a long time, the egg was considered irreplaceable. It binds, it raises, it makes the dough soft, it browns, it emulsifies. However, it also has its drawbacks:
- It is fragile and demanding: bacterial risks, cold storage, short lifespan.
- Its price is unstable: sudden increases are not rare and recent months have shown us that eating eggs can become expensive.
- It is not suitable for everyone: vegans, people with intolerances, etc.
- Its ecological impact is high, particularly due to intensive livestock farming.
All in all, it's a useful ingredient, but not always practical or sustainable. Replacing it becomes a mission, but we have the solution for you!
Why switch to a plant-based alternative?
Whether in a professional kitchen or at home, replacing eggs can offer much more than you might think. No need to monitor raw eggs or worry about contamination risks: plant-based alternatives are stable, safe, and reliable. They guarantee optimal health and safety for both cooks and consumers.
It also offers true freedom in the kitchen. The alternatives allow you to create recipes that are accessible to everyone, without compromising on taste or texture. Each time you use them, the results are consistent, regardless of the conditions or the recipe.
From an ecological point of view, they reduce dependence on animal farming, and therefore emissions linked to production, while strengthening the resilience of supply chains.
Finally, these products are suitable for all diets: vegan, allergen-free, halal, kosher... Enough to cook with peace of mind, for all preferences and sensitivities.
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The Yumgo alternative: simple, efficient and delicious
Yumgo has designed a complete range of egg alternatives, designed to make everyday life easier for chefs. You can find our flagship replacement products: our Whole Yumgo, to use in your sweet and savory cakes, our Yellow Yumgo, designed for your creams or sauces, and our White Yumgo, ideal for meringues or macaroons.
At Yumgo, we understand the difficulty of replacing eggs in absolutely all recipes, which is why we have designed application products for certain recipes: our Yumgo Cream to make all your creams a success and our Yumgo Mousse to never fail your chocolate mousses again!
Our products are ready to use, easy to measure, free from major allergens, and 100% plant-based. They are tested and approved by chefs, artisans, and demanding amateurs.
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