Lemon Egg SUCCESS (Ian: A few simple questions

March 24, 2001

Lo and behold. I have finally been successful with my

lemon egg. What I did this time was to only slightly

aerate it....I used the handle of a wooden spoon and

stirred above the eggs and then reached down ever so

carefully so as not to annoy the eggs. When it was

time to take the eggs out, I decided to carefully pour

the juice out instead, a little at a time. I figured

if an egg decided to break, at least I would have some

of it still good in the container it was being poured

into.

Because I was SO careful about aerating, there is a

tiny bit of brown still left on a few parts of the

eggs. But at least I got something for my efforts this

time. I had four eggs in about 18 oz., so I figure it

balanced out since the recipe called for 32 oz. of

lemon juice with six eggs. Furthermore, I only waited

36 hours instead of the 48. 36 hours is when I felt

brave, and if I waited for 48 hours, I wouldn't have

been here. So that too could account for not 100% of

the brown being gone.

I really do not mind the taste, though it looks pretty

nasty. I will probably mix it in my weird drink in the

morning, though I was pleasantly surprised that the

taste didn't bother me.

There are a few points I have that I hope Ian will

clarify for this recipe.

1. How long does this stay good?

2. Someone asked, and then Michelle-Lee asked after

me: how important is it to aerate????

3. I used organic lemons and organic eggs, but

Michelle-Lee did ask if they needed to be organic.

Even if they aren't organic, I would still at least

" suspect " it would still be better than any calcium

she would get in the store as that probably isn't

organic anyway, and at least it's not processed. IMHO.

4. I had asked, following what Gabriela said, if it

would be okay to crack the eggs first and then put

them in the lemon juice, straining them later. I like

this idea a lot because it sounds less scary. Would

this be okay?

5. Gabriela then followed with clarification that she

grinds the shells before putting them in the lemon

juice. She said the lemon juice prevents the bits from

being hard or rough. Would this perhaps be any better

than #4?

We're obviously trying as hard as we can to make this

as easy as we can. I think the end result looks pretty

promising, but the easier, the better.

Also, regarding calcium, I also like the idea of using

teas. There is an absolutely wonderful site on

Oatstraw that covers it as well as other herbs that

are good for calcium and suggested ways on how to use

them. I really recommend this beautiful site to

anybody who is interested in various ways to find and

use calcium; it's really well done. And, of course, I

always think it's just a very good idea not to put all

your eggs in one basket....or in this case, all your

eggs in one big lemon bottle.

http://www.mycountrygarden.net/HGarden/oatstraw/oatstraw.html

Valerie

Get email at your own domain with Mail.

http://personal.mail./

March 24, 2001

See answers below.

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington

Lo and behold. I have finally been successful with mylemon egg. What I did this time was to only slightlyaerate it....I used the handle of a wooden spoon andstirred above the eggs and then reached down ever socarefully so as not to annoy the eggs. When it wastime to take the eggs out, I decided to carefully pourthe juice out instead, a little at a time. I figuredif an egg decided to break, at least I would have someof it still good in the container it was being pouredinto.

oooo! Well done.Because I was SO careful about aerating, there is atiny bit of brown still left on a few parts of theeggs. But at least I got something for my efforts thistime. I had four eggs in about 18 oz., so I figure itbalanced out since the recipe called for 32 oz. oflemon juice with six eggs. Furthermore, I only waited36 hours instead of the 48. 36 hours is when I feltbrave, and if I waited for 48 hours, I wouldn't havebeen here. So that too could account for not 100% ofthe brown being gone.

Most definitely, but don't be surprised if the mixture tastes a little tart. Even with 36 hours though, you have a formula that will give you excellent calcium, magnesium and silicon content. I know you'll perfect this as time goes by.I really do not mind the taste, though it looks prettynasty. I will probably mix it in my weird drink in themorning, though I was pleasantly surprised that thetaste didn't bother me.

Personally, I love the taste. Gonna have ta give ya a bravery award ;o)There are a few points I have that I hope Ian willclarify for this recipe.1. How long does this stay good?

I've kept it in the fridge for up to two weeks and it was still excellent. Mine has never lasted past that point so I don't know what the limit is.2. Someone asked, and then Michelle-Lee asked afterme: how important is it to aerate????

It is not imperative, but it does help. A gentle swirling by picking up the jar and gently moving it around in a circle will suffice.3. I used organic lemons and organic eggs, butMichelle-Lee did ask if they needed to be organic.Even if they aren't organic, I would still at least"suspect" it would still be better than any calciumshe would get in the store as that probably isn'torganic anyway, and at least it's not processed. IMHO.

Nope! Nope! Nope! Absolutely, imperatively must be ORGANIC!!! Commercial eggs have hormones and are loaded full of antibiotics. Furthermore, they use other "minerals" and ingredients to get larger eggs which destroys the integrity of the calcium. In my books, it's a definite NO NO!4. I had asked, following what Gabriela said, if itwould be okay to crack the eggs first and then putthem in the lemon juice, straining them later. I likethis idea a lot because it sounds less scary. Wouldthis be okay?

I think this is worth a try as long as you thoroughly clean the inside of the egg shell after you've used the inside yoke and white. You don't want any albumin or other parts of the yoke and the white in your mixture. I still wouldn't let it sit for more than 48 hours either and I'd strain it out at the end of that time. Overall, I think this sounds like a good solution and I'll try it myself the next time I make it.5. Gabriela then followed with clarification that shegrinds the shells before putting them in the lemonjuice. She said the lemon juice prevents the bits frombeing hard or rough. Would this perhaps be any betterthan #4?

Remember, we are trying to get the calcium into solution here. This takes the 48 hour chemical process of the acid in the lemon leeching the minerals. As long as there is no heat generated by the grinding process, it shouldn't make too much difference one way or the other, but again this is one I haven't personally tried so I don't "know" for sure. The only danger of grinding that I can possibly see is that you may end up getting extra shell not in solution as when it is ground up a strainer will not stop the smaller particles not in solution from passing through. There was an earlier post where Michelle-Lee very admirably tried to 2X the formula without much success obviously due to saturation of the solution. This indicates to me that the saturation point is reached within the 48 hours and why have extra particles of egg shell floating around in the formula if you don't need it, which is what you'd have if you ground up the shells.We're obviously trying as hard as we can to make thisas easy as we can. I think the end result looks prettypromising, but the easier, the better.

I agree with this philosophy as long as we don't sacrifice quality of product and effectiveness. I'm definitely going to try cracking open the eggs and cleaning out the shells in my next batch to see how that works. However, I'm going to have to calculate how much lemon juice I now need as the shells take up no where near the volume as the whole egg. We'll see. I'd love it and really appreciate it, if all you other brave souls out there who are trying this would post your results as well for comparison )

Much love,

Doc