Egg Dishes

This project is part of the Food Design and Food Waste. The dishes are made of broken egg as a use of this material that goes to waste.

Thus finding a new biomaterial 100% compostable and biodegradable.

First, the crumbs are cooked to remove any impurities and then crushed to flour. This egg yolk flour is then mixed with calcium alginate and white vinegar.

Molds of different shapes and sizes have been used for the shape to achieve a complete collection of crockery, which includes everything from flat plates to bowls and glasses.

Different foods have been used for coloring in order to take advantage of their natural pigment. For this, fruits and vegetables have been boiled, such as: Lombard cabbage for the blue color, spinach for the green color, beetroot for the red color and turmeric for the yellow color.