Austin chef Bryce Gilmore’s solution to the egg shortage crisis is to use blood, as he wrote in Vice Munchies this week. Cooking with blood works well with his cooking approach of not letting any part of an animal go to waste. His preferred type is duck because it's accessible. Blood isn’t a complete replacement for eggs, it often does the trick. He and his staff use it for blood crepes, brioche, and ice cream. He wrote,
[W]e use it for the same purpose in some of our menu items, such as blood crepes, made with a combination of blood and flour, as well as a blood brioche. There are a few eggs in our brioche, but it looks like a pumpernickel loaf with a dark brown color and a slight iron finish to it. Bradley, one of our sous chefs, made a blood ice cream with the same familiar blood flavor. I love the European classic: blood sausage. A lot of cultures have been making it for a really long time, so why not make it, too?
Gilmore shared his recipe for blood brioche with Food & Wine’s FWx, too. He also made sure to note in Vice that because his two restaurants, Odd Duck and Barley Swine, work with small farms and vendors in Austin, bird flu-infected hens aren’t a factor.