DYK: Blood can be used as a baking substitute to eggs?!
Now talk about a gruesome form of baking...
As we approach that time of the year where ghoulish decor and scary costumes are warranted, we hear about something that is equally creepy.
It's quite befitting of this spooky time of year to learn something that we're not sure we are comfortable with...
It seems that after years of vegans trying to find an alternative to eggs in their baking, an ingredient that can be used has always been readily available to them.
Blood.
Yes, sounds eerie but apparently scientifically true. However, we would just like to say that we are not sure using your own blood as an egg substitute is vegan friendly.
So, to answer the question formerly, can blood be used as a substitute to eggs in baking?
The Test Food Kitchen website says: "Blood has long been seen as a valuable resource for replacing eggs in cooking and baking. In some cases, blood can be used as a complete replacement for eggs. However, there are limitations to using blood as a substitute for eggs."
But like any substitute, this gruesome substitute comes with limitations.
Read more: World Blood Donor Day: You can save a life!
"First, blood is not as stable as eggs during baking and cookery. Second, blood doesn’t bind with other ingredients as well as eggs do. Finally, there is the potential for food poisoning if blood is used in place of eggs without proper safety precautions." (Test Food Kitchen)
We love how we started this off as a means to sound super weird and crazy but also interesting, and how it has turned out to be somewhat dangerous.
All in all, as much as it is interesting and a proper crowd pleaser, especially during Halloween, it isn't safe to use blood as a substitute - so please don't!
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The safer options would be to rather use one of the below alternatives.
- Flaxseed meal: One tablespoon of ground flaxseeds contains about 6 grams of protein and 3 grams of fiber, so it can be used as an egg replacement in baking recipes. It also has a nutty flavor and can be used in place of eggs in smoothies or oatmeal.
- Banana: One banana supplies about 2/3 the nutritional value of an egg and is a great source of potassium and vitamin C. Use bananas in place of eggs for baked goods like muffins or cupcakes, or for breakfast cereal if you want something more substantial.
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