About Peggs

The story

Meet our Founder: Grace O'Brien, former Stanford engineer. 

Peggs was born during the pandemic in my own kitchen: I love eggy foods and baked goods, but always feel guilty for consuming them. I'm passionate about sustainability and try to eat mostly plant-based for environmental reasons. I always wanted to go fully vegan, but never could because of eggs. There are hundreds of plant alternatives for other animal products (like milk and yogurt), but so few good, natural egg replacers.

Thus, I decided to experiment in my kitchen and try to develop my own alternative. Eventually, I landed on a recipe that I felt comfortable substituting for eggs. It had the same savory flavor and could be used in a variety of cuisines -- from quiches to cookies. I wanted to see if others would resonate with a vegan egg product , so I put it on social media, and I was overwhelmed by the enthusiasm I received. I realized there was a real need for a plant-based egg alternative: vegan used to be a minority, but now more and more people are conscious of the benefits. I hope Peggs can help us build a more ethical, sustainable future for food. 

How are we different?

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. It is also one f the first to use chickpea as its primary ingredient.
We want to create mission-driven food that is delicious, clean, and good for the environment. Compared to real eggs, Peggs need about 90% less land, water, and energy to produce. They also result in about half as many CO2 emissions.  

Peggs in the news

Thingtesting News link

Peggs on Thingtesting:

"A more sustainable egg made by chickpeas, not chicks"

Vegworld Magazine:

"The plant-based egg developed by a Stanford grad in quarantine" 

 

VoyageLA:

"Meet Grace O’Brien"