this post was submitted on 20 Mar 2025
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677
Have an Eggsellent Day! (discuss.tchncs.de)
submitted 3 days ago by [email protected] to c/[email protected]
37 comments fedilink hide all child comments
 

Sauce: https://twitter.com/EuromaidanPR/status/1902320043259560271

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[–] [email protected] 6 points 2 days ago (2 children)

How about a cake though? Them shits are delicious and require eggs. At least the good ones.

[–] [email protected] 6 points 2 days ago (1 children)

Yeah eggs cook into things well. But just on their own I've always been a hater.

[–] [email protected] 6 points 2 days ago (1 children)

Low tolerance for sulfur? How do you feel about Brussels Sprouts?

[–] [email protected] 2 points 2 days ago (1 children)

I think it's a little bit the sulphur but more about that rubbery texture. I don't love Brussels sprouts either but if roasted or fried they can be good imo

[–] [email protected] 1 points 2 days ago (1 children)

Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.

[–] [email protected] 2 points 2 days ago

Everyone always says this. I've tried several ways. I'm revolted by anything recognized as an egg unless it's a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness

[–] [email protected] 1 points 2 days ago (1 children)

You can replace eggs with blood FYI

With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)

[–] [email protected] 2 points 2 days ago (1 children)

What kinda blood? Cow? Goat? Human? Chicken? Cornish Game Hen (aka. Pigeon)?

[–] [email protected] 2 points 2 days ago

I'd guess the protein and fat ratios would be pretty close. not sure it would matter.

but I have not tried making blood cakes. fuck that actually sounds pretty cool.