Blood as a Substitution for Eggs

robert.c.brown15

A friend shared this with me today. Never heard of it until now and thought it was pretty wild. So naturally I thought I'd share it here. Anyone have any experience with something like this?

http://nordicfoodlab.org/blog/2013/9/blood-and-egg

Matt_67991

I've never tried any of those, but I've had a couple of more normal blood dishes.

Jacques Pépin said that when he was younger, he used to use it instead of egg whites for the consomme raft.