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Placenta with Broccoli
This dish can go well served with rice, especially if the rice is loose and firm. You'll need about 1/2 the placenta of a 6.2 pound baby, or 1/3 the placenta of a 9.3 pound baby. Chopped and packed, this is just a bit more than 1/3 cup. (Like any raw meat, you don't exactly chop it — try snipping away at it with kitchen scissors)
Ingredients
- fresh human placenta, fresh; chopped1/3 cup
- broccoli, chopped2/3 cup
- egg whites2
- thyme1/8 tsp
- oil, for frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Wash the placenta well, in a colander, then shake it to drain. (it will still leak juices)
Stir the egg whites with a fork until they are without lumps.
Mix all ingredients well, squishing them by hand.
Add a decent amount of oil to a suitable frying pan.
Set a burner to high heat, and put the pan on it.
Start frying, stirring as if stir-frying or scrambling an egg.
The small amount of liquid (seeping from the placenta, plus the egg whites) will come to a boil. You might turn down the heat slightly at this point.
Let the liquid boil away and/or solidify onto the broccoli and placenta.
When it looks finished, serve it.