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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[–] 0 points 2 years ago (1 child)

Yes, you can:

If you beat the blood, it turns pink and becomes a stable foam - perfect for baking sponge cakes or meringues.

https://schweizerfleisch.ch/kochwissen/kochen-mit-blut

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