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?

  • RBWells@lemmy.world
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    4 hours ago

    A quiche does rise a little, yes. But you are correct that it’s not like a souffle that has to really puff. Good quiche is so good.

    The cake comment and recipe review comment two different thoughts though.

    Come to think of it, I have seen blood broth soup on menu at some Vietnamese restaurants, so I guess it is used sometimes in foods.