If you want to make an omelet, you have to break a few eggs right?  Nope.  Not anymore. 

There’s a company in California in the process of creating synthetic eggs out of plant proteins.  Researchers say that Hampton Creek Foods’ Beyond Eggs are cheaper, safer, healthier and more sustainable than 90% of the eggs currently consumed in the United States.

They can be used just like regular eggs and supposedly have comparable flavor and texture.

Hampton Creek has already incorporated Beyond Eggs into baked goods, and is now experimenting with using the product to create scrambled eggs and omelets.