Once upon a time I saw The Vegg online and I thought it was some sort of April Fools Prank that wasn’t possible. The pictures looked… too much like eggs. It looked too good to be true. And the website… looked fake too. However, the website has since improved, and I can verify that The Vegg really does exist and also happens to tastes quite a bit like eggs. Unlike many vegans, I don’t miss cheese, I miss over-easy (easy-over?) eggs. It’s a textural thing that isn’t easy to duplicate through conventional tofu magic. It’s something you can do with a bit of molecular gastronomy (spherification) and black salt to some degree, but it’s not something that’s as easy as crushing up some tofu and throwing it in a pan. Until now.