For anyone wondering if there was anything that would work as an acceptable substitute for eggs, wonder no more. The next time you’re making waffles and you’re fresh out of those cluckers, you can swap it with some regular ol’ blood. Who would have thought the option has been under our noses all along. More specifically, under our skin.
According to Organic Authority, eggs and blood are similar in protein composition. One trait in particular, are the albumin that are responsible for both coagulant properties. Officially, the ratio of egg to blood used in cooking are as follows: one egg is the equivalent to 65g of blood and one egg white is 43 grams.
The Nordic Food Lab, as reported by Organic Authority, has tested this method creating dishes like sourdough-blood pancakes, blood ice cream, blood meringues and blood sponge cake. I recently tried blood gravy for the first time in my life and if the texture and taste is anything similar, I’m not upset about it at all.
Just a note, they’re using pig’s blood as a tester for these recipes. No scientists were harmed in the making of blood ice cream.