Press coverage
"O’Brien hopes it will help make veganism more accessible: “Behaviour shifts are often caused by the availability of good options. For example, there are so many alternative milk options, even those who aren’t vegan have started to enjoy them. The alternatives are so accessible and delicious that it can change consumer habits.”"
Women reimagining the food of the future
The Guardian
"O’Brien took the opportunity to tackle a problem that had long nagged at her: the paucity of quality vegan eggs."
This 23-year-old Uber employee used her stuck-at-home pandemic time to create vegan ‘eggs’
"they could be a tool in the fight against climate change"
These 'Eggs' Are Made Out of Chickpeas
Now This
"Choosing clean over processed ingredients does come at a cost. While taste is still relatively easy to achieve (the kala namak provides the sulphurous, eggy flavor), O’Brien is still working on improving the texture of Peggs"
This food is not what it looks like
"Chickpea is a promising ingredient in the plant-based space due to its versatility, protein content, and neutral flavor"
Peggs, a Plant-Based Egg Made From Chickpeas, Will Soon Launch on Kickstarter
The Spoon
"Peggs is one of the first plant-based egg options on the market that is versatile enough to work in cooking and baking, just like real eggs"
Chickpea-based egg substitute set to debut
Food Business News
"clean ingredients that people can pronounce and trust"
Stanford Grad Debuts New Plant-Based Egg Developed During Quarantine
Green Queen
"Shelf-stable to encourage less waste: Grace decided on a powdered egg format to reduce food waste. In the US ~1 in every 12 eggs gets thrown away due to expiration. "
Veg World
★ ★ ★ ★ ★
"Finally I can make my son [who is allergic to eggs] a quiche!! "
★ ★ ★ ★ ★
"I think I like the taste even better than real eggs!"
★ ★ ★ ★ ★
"OMG How am I just finding out about this product? I've been trying to find a good egg substitute FOREVER, but they are usually filled with the worst ingredients"
★ ★ ★ ★ ★
"Tastes so much like the real thing!"
For press inquiries, please contact:
Grace O'Brien
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