I'm more adventurous in my 40s than I was in my younger years. I've come to the realization that I should do the things that scare me if I have no good reason not to do them — like eating insects. I know there's no good reason not to eat a culinary insect, especially if I have no problem eating a cow. My aversion to it is cultural. So after years of writing about bug burgers and bug buffets, I finally ate a cricket.

I felt pretty good about that one cricket, sort of like I was on the cutting edge of unconventional eating. Then I read about using animal blood as an egg substitute, and I realized one cricket does not put me on the cutting edge of anything. I'm right back to where I was five years ago with bugs, only this time it's with blood. I can intellectually understand there's not much difference in putting animal blood into food if I enjoy the red juices that run out of a good steak cooked rare, but there's a huge disconnect between my intellect and my gag reflex.

Organic Authority reports that a team at the Nordic Food Lab has been experimenting with using blood as an egg substitute. To find a substitute for anyone allergic to eggs, they tested to see if "blood’s coagulating properties could help perform the same role that eggs do in baking." The results were positive. The team found that blood could replace eggs in baking and created recipes for foods like "sourdough-blood pancakes, blood ice cream, blood meringues, and ‘chocolate’ blood sponge cake."

The blood from animals slaughtered for food sometimes goes to waste, or it's sometimes used in products like animal feed, pharmaceutics, cosmetics or cigarette filters. Organic Authority suggests using blood as an egg substitute or in other culinary ways would be a way of "eating more locally, seasonally and with less waste" and "force the culinary world to get more creative, and put real food to better use."

I don't disagree with that. Still, I realize that it will personally take me a while to get to the point where I can say, "I'll have two scoops of blood ice cream in my cone, please."

If someone offered you a treat made this way, would you be able to eat it immediately, or would you have to give yourself time to adjust to the thought?

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.