Science
Blood can replace an egg in cake
HERE’S THE INTERESTING PART
Vegans might legitimately want to skip this horrific culinary breakthrough. Because blood plasma and traditional egg whites consist of nearly identical protein profiles, they coagulate and whip up exactly the same way. You can seamlessly swap 65 grams of cow or pig blood for a single egg to bake an incredibly fluffy, slightly metallic-tasting chocolate cake.
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