We are interested in (re)valorising the despised and forgotten, so we had to look deeper into what blood is, how it should be handled, and what to use it for. Its coagulating properties led us to focus on blood as an egg-substitute in sweet products, since egg intolerance is one of the major food allergies affecting children in Europe. In fact, eggs and blood show similar protein compositions, particularly with the albmin that gives both their coagulant properties. Based on these similarities, a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g) can be used in the kitchen. Using this method, we have developed recipes for sourdough-blood pancakes, blood ice cream, blood meringues, and ‘chocolate’ blood sponge cake.