An egg is an amazing thing, culinarily speaking: delicious, nutritious, and versatile. Americans eat nearly 100 billion of them every year, almost 300 per person. But eggs, while greener than other animal food sources, have a bigger environmental footprint than almost any plant food—and industrial egg production raises significant animal welfare issues.

So food scientists, and a few companies, are trying hard to come up with ever-better plant-based egg substitutes. “We’re trying to reverse-engineer an egg,” says David Julian McClements, a food scientist at the University of Massachusetts Amherst.

That’s not easy, because real eggs play so many roles in the kitchen. You can use beaten eggs to bind breadcrumbs in a coating, or to hold together meatballs; you can use them to emulsify oil and water into mayonnaise, scramble them into an omelet or whip them to loft a meringue or angel food cake. An all-purpose egg substitute must do all those things acceptably well, while also yielding the familiar texture and—perhaps—flavor of real eggs.

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Enlarge / Young raccoon looking out from a tree. (credit: Getty | Camerique)

If you were looking for a reason to keep a flamethrower around the house, you may have just found one.

This week, the Los Angeles County health department reported that two people were infected with a raccoon parasite that causes severe, frequently fatal, infections of the eyes, organs, and central nervous system. Those who survive are often left with severe neurological outcomes, including blindness, paralysis, loss of coordination, seizures, cognitive impairments, and brain atrophy.

The parasitic roundworm behind the infection, called Baylisascaris procyonis, spreads via eggs in raccoons feces. Adult worms live in the intestines of the masked trash scavengers, and each female worm can produce nearly 200,000 eggs per day. Once in the environment, those eggs can remain infectious for years. They can survive drying out as well as most chemical treatments and disinfectants, including bleach.

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