this post was submitted on 02 Feb 2025
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[–] Midnitte@beehaw.org 3 points 2 days ago (4 children)

Wonder if Just Egg is competitive on pricing yet...

[–] Floey@lemm.ee 2 points 1 day ago

Just Egg is only expensive because the company is interested in catering to a niche for those high margins. It is made from incredibly cheap ingredients like bean flour so it's annoying that it is so expensive.

[–] Duke_Nukem_1990@feddit.org 6 points 2 days ago

Literally just crumble tofu, fry it and add a thickish chickpea flower and water mix at the end. Season with KalaNamak. Done. Price for all of the ingrediets is very low.

[–] FPSXpert@discuss.online 3 points 1 day ago (3 children)

Ground beef has been creeping up too, I'm honestly curious at what point does Beyond / "Impossible" brands start breaking even.

[–] Swedneck@discuss.tchncs.de 1 points 1 day ago

i suspect that once prices catch up they'll just keep them in line with that of animal products, because fuuuuuuuuuck youuuuuuuu consumers, give us money!

[–] Midnitte@beehaw.org 1 points 1 day ago

They're also relatively healthier, so if you include that "cost"...

Shoprite by me is $4.50/lb for meat, $7.99/lbs for beyond

[–] Not_mikey@lemmy.dbzer0.com 1 points 1 day ago* (last edited 1 day ago)

It's got a bit to go. Checked yesterday , granted at whole foods, and their fake ground beef was $0.56 and ounce while there regular ground beef was $0.38 per ounce . Both were the same 365 in store brand.

The cheapest fake ground beef cost about the same as the premium bison ground beef.

[–] JoMiran@lemmy.ml 4 points 2 days ago (1 children)

Where I am it's currently $5.99 for the equivalent of 10 eggs. I expect that price to jump soon because capitalism.

[–] Midnitte@beehaw.org 2 points 2 days ago (1 children)

Well if you use the liquid just egg, just remember low heat and add some fermented garlic 🍳

[–] Neptr@lemmy.blahaj.zone 2 points 1 day ago (1 children)

What is the fermented garlic added for? Could you substitute it for black salt? Just curious.

[–] Midnitte@beehaw.org 3 points 1 day ago

It's for the "sulfur" taste to make it taste more like eggs. As another comment mentioned, there are other ways to add the sulfur taste, but fermented garlic is the easiest for me to acquire. I believe black salt does the same (though obviously adds additional salt)