This is part of a science experiment I did for school. I was curious as to what the end product would taste like, so I cooked it up and ate it. In short, it was a culinary abomination. Had to slather the whole thing in generous amounts of salsa just to make it palatable. Smelled like roadkill as it cooked, and gave me a colossally bad gutache that lasted for the next twenty-four hours. The havoc it wreaked on my digestive tract admittedly didn’t ruin the Grey Cup for me as much as A.J. Ouellette’s touchdown in the fourth quarter. But still, it was bad enough to convince me that raspberry purée is a terrible thing to marinate an egg in.
…but for whatever reason, marinating a different egg in blueberry purée (as opposed to raspberry) gave the end product the taste and consistency of yogurt. It was like eating a dairy product that never involved a cow. There were no subsequent violent rumblings in my intestines to boot.