kbotc,

Agar agar is a bit of a laxative, so I may suggest you find another thickening agent. I think the store you are looking for is a baking supply store for most weird flavorings and powders. Restaurant supply may also have aisles as well, though the good ones are harder to come by. If only the modernist pantry had a storefront.

modernistpantry.com/categories/ingredients.html

Liquid eggs are pretty easy too: Just pasteurize the darn things with a sous vide machine. Hold them at 130 for a few hours.

www.seriouseats.com/sous-vide-101-all-about-eggs

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