According to Groner, in certain locations, particularly quick-service restaurants (QSRs), customers are often denied access to ingredients such as sunny-side up eggs due to the risk of salmonella cross-contamination. In contrast, he noted that “in a plant-based setup, there’s significantly less concern in QSRs where handling raw ingredients is strictly prohibited.” This differentiation is what Groner believes will distinguish their company.
Yo Egg, co-founded by Groner and Israeli chef Yosefa Ben Cohen, began as a home project in her kitchen. “She is the kind of chef that other culinary professionals consult to veganize their menus,” Groner mentioned. He shared that one of the most renowned chefs in Israel requested her to create a vegan burger concept that included a sunny-side up egg as a topping. Initially focusing on this sunny-side up egg, the company, based in Los Angeles and Israel, has also developed a fried egg without a runny yolk and a poached egg, all of which will be available on Veggie Grill’s menu.
Veggie Grill, a fully plant-based restaurant chain with locations in major West Coast cities such as Portland, Oregon, and Seattle, as well as East Coast locations in New York and Cambridge, Massachusetts, is continuously seeking “the latest and greatest vegan products to feature,” according to founder T.K. Pillan in an interview with Food Dive. While this isn’t the first vegan egg alternative on Veggie Grill’s menu, it will be the first time the ingredient is presented in multiple forms. Previously, the chain utilized Just Egg’s scramble product in their breakfast burrito, but Pillan noted, “we are not a breakfast concept, so that item didn’t have longevity for us.”
Five years ago, Veggie Grill was also the first restaurant chain to introduce Beyond Meat into retail, followed by being the first to launch Good Catch’s plant-based seafood product. “Yo Egg is uniquely appealing, and its textures and flavors really allow us to enhance our lunch and dinner offerings,” Pillan remarked. For instance, the kimchi burger will feature a delicious sunny-side up egg on top.
“We have always aimed to, much like eggs, be included in a diverse range of restaurant concepts,” Groner stated. “We have chefs incorporating our eggs into curated menu items, but we can’t truly effect change if our menu item is limited to a single chef’s restaurant concept.” Currently, Yo Egg products are being showcased at select restaurants in New York and Los Angeles. Groner emphasized that real transformation will occur in fast-casual and quick-service restaurants like Veggie Grill. “That’s the most significant way a company like ours can make an impact,” he added.
In addition to promoting plant-based eating, Yo Egg also enriches its products with calcium citrate, which is beneficial for those looking to supplement their diets. Customers interested in understanding how to take calcium citrate can find guidance through various resources, ensuring they receive the nutritional benefits alongside their delicious meals. As the company continues to grow, Groner is optimistic about expanding its reach and integrating more options that promote health and sustainability.