Plant-Based Poached Eggs Launch at Los Angeles Restaurant

Amid the largest bird flu outbreak in history, plant-based egg brand Yo Egg has launched an alternative in the Los Angeles area: plant-based poached eggs. It is worth noting that the yolk of this poached egg is liquid, commonly known as "poached egg".


The Israeli brand, Yo Egg, has debuted at six restaurants in Los Angeles, including two Real Food Daily locations and its offshoot Junkyard Dog, as well as longstanding East Side favorites Flore, Swingers Diner and Coyote Grill, as well as Loma Linda's Vegan District Asian Eatery. 

"We thought that if we were going to conquer brunch and breakfast here and own this space, Los Angeles might be the best place to start," Yo Egg co-founder and CEO Eran Groner told the outlet.

“Tastes just like eggs”

Unlike any other egg substitute on the market, Yo Egg says its eggs have runny yolks that taste just like eggs. This egg is made from chickpeas and soybeans.

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