With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
How hungry are ya?
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It’s not that weird. Take black pudding for example
In what sort of recipes? I doubt you can whip blood into stiff peaks for merengue.
For all the people proving me wrong, stop, it sucks knowing this.
Yes, you can:
If you beat the blood, it turns pink and becomes a stable foam - perfect for baking sponge cakes or meringues.
