Health food retailer Holland & Barrett is making waves in the vegan space with the launch of algae-based eggs that can be used as an ingredient in baking as well as traditional breakfast food.

“The Fakers Dozen” vegan eggs are causing a stir on the high street mainly because of the price tag - they are around four times more expensive than other eggs, retailing at £7.99 (US$9.96).

Holland & Barrett say it wanted to be one of the first to stock the alternatives eggs, called Vegan Egg, which are 100% plant-based egg replacer made from algal, an ingredient derived from algae. 
Just one 114g box makes the equivalent of a dozen eggs, making it an alternative for cakes, scrambled eggs and omelets. “Eggs are a valuable source of essential Omegas and amino acids, but, because they are derived from chickens they are not suitable for those following a vegan diet,” says category manager for special diets, Carl Copson. 

“Vegan Egg has been specially developed to ensure that vegans can enjoy the versatility that eggs can add to meal planning and, because they contain algae, they can help to ensure that you can meet your fiber and essential amino acid needs without compromising a vegan diet.” 

The egg substitute contains 4.4 grams of fiber per serving and is suitable for those following vegan, dairy-free and gluten-free diets. As algal flour contains naturally high lipids and micronutrients, the eggs replacer is also nutrient-dense and contains all essential amino acids. 
Vegan Eggs have been on sale in the US but have only just been introduced to the British market and are available in Holland & Barrett’s stores around the UK.