It takes about 90 seconds of flipping and stirring for Josh Hyman to whip up a skillet of fluffy, pale yellow scrambled eggs. He's in an industrial kitchen in San Francisco, and I'm 3,000 miles away on my farm in rural Tennessee, watching Hyman cook via Skype. He tips the craggy yellow mounds out of the pan and onto the plate, the eggs jiggling as they slide.
Except: These aren't eggs. They're proteins from mung beans, manipulated—thanks to some proprietary science—to act, look, and taste like the real thing. Even from the vantage point of my computer screen, they look and cook just like the eggs that my chickens lay. If Hyman hadn't told me this breakfast's origin story, I never would have guessed.
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