I think it’s a little bit the sulphur but more about that rubbery texture. I don’t love Brussels sprouts either but if roasted or fried they can be good imo
Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.
Everyone always says this. I’ve tried several ways. I’m revolted by anything recognized as an egg unless it’s a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness
How about a cake though? Them shits are delicious and require eggs. At least the good ones.
You can replace eggs with blood FYI
With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
What kinda blood? Cow? Goat? Human? Chicken? Cornish Game Hen (aka. Pigeon)?
I’d guess the protein and fat ratios would be pretty close. not sure it would matter.
but I have not tried making blood cakes. fuck that actually sounds pretty cool.
Yeah eggs cook into things well. But just on their own I’ve always been a hater.
Low tolerance for sulfur? How do you feel about Brussels Sprouts?
I think it’s a little bit the sulphur but more about that rubbery texture. I don’t love Brussels sprouts either but if roasted or fried they can be good imo
Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.
Everyone always says this. I’ve tried several ways. I’m revolted by anything recognized as an egg unless it’s a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness