Attempting to make a recipe that doesn't rely on whey protein/milk protein. You can't stockpile this one as much as most soylents due to the eggs, but that is the tradeoff.

NOT OPTIONAL:To avoid salmonella crack the eggs and a cup of water into a saucepan and bring slowly up to a steaming temperature over medium heat, stirring occasionally. Some curds are fine but don't overcook or it will taste 'sulphorus'. Off the heat add everything else and blend. Blended eggs can be kept in the fridge for up to two days.

+This works great as 'cream' mixed into strong coffee if you want to make your own Coffiest. +Switching to straight oil instead of cream works fine in this recipe because the eggs are powerful emulsifiers.
+I don't actually add salt - for my solid food I eat a lot of bacon and preserved meats that cover that. YMMV.

The nutrition target is driving me crazy. It claims to be a USDA product, but it asks for 26g carbs and 28g fiber. The USDA knows that fiber is a carb, but whoever typed this in doesn't. Please let me know if you have a better target that you like and that isn't based on a two meal 1,200 calorie target. Thanks,

This version uses no multivitamin: https://www.completefoods.co/diy/recipes/whole-chow-2500c