>milk>half stick of butter>at least six raw egg yolks>vanilla extractBlend together. Any reason why this is a bad idea?
>>75481739Raw crème anglaise?
>>75481758any issue with it being raw? I already drank one a couple days ago but with ice and peanut butter (the peanut butter kinda ruined it). Now I have milk (and cream).
>>75481765Honestly I can't keep track of the 411 on raw egg yolks being any different nutritionally. My point was just that you've just invented unsweetened custard.
>>75481739Mighyt b icky
>>75481790>>75481803HOLY SHIT THIS TASTES AMAZING!!! IT'S LIKE AN ICECREAM MILKSHAKEJust need to remember to put the milk in first. I put the eggs yolks in first and there's some yolk on the walls of the cup
Now the only question is what to do with the leftover whites? They need to be cooked if you want to convert the antinutrients into protein. But I don't really like making straight egg whites plain. Maybe I could just... pour it out in the sink? Seems like a waste.
>>75481739>>at least six raw egg yolksSupposedly you can get salmonella from the raw eggs if you're in America (yuros are fine). I've eaten raw eggs before with no ill effects. If you're worried just get some pasteurized egg mix. Otherwise down away
>>75481857The only thing I know how to make with eggs whites is meringue
>>75481886You can make royal icing with them, you can also freeze them until you're ready to make your gingerbread house
>>75481886Didn't work putting it in the blender. I poured it out.
>>75481896I'll look up royal icing rn
>>75481886>buy raw fish>blend with egg whites>season>wrap tightly in clingwrap>poach in boiling water for a bit or steam it>eat now with sauce of your choice or keep for later
what are the macros anon? I am too lazy to plug in the numbers and I figure you already did it.
