WTF 101 SCIENCE FACT BLOOD CAN BE USED AS EGG SUBSTITUTE WHEN BAKING DUE TO THEIR SIMILAR PROTEIN COMPOSITION Not that we'd recommend it but a team at Nordic Food Lab studied the science behind blood's coagulating properties and determined blood is a viable egg substitute in baking due to the very similar protein compositions shared between the two If you're outta eggs and SUPER desperate to bake your soufflé the substitution ratio is 65g of blood for one egg or 43g of blood for one egg white But probably just run to the store instead? o o o Meme
@ 168 views ON 2019-09-14 01:36:11 BY
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