Lemon Egg Alternative With Shells/Critique/IAN

April 2, 2001

I have once again been successful making lemon egg. If

I can be sure I will not break the eggs anymore (2 out

of 4 times now), I believe this is the preferred way

to go.

Ian, you mentioned that you would try the method of

cracking the eggs and washing the shells first and

asked others to try it also. OK, since I was the one

who really was wondering about that idea, I did it at

the same time that I made the eggs in the lemon juice.

This might be the safer way to do it, but it certainly

isn't the easier way.

I thought all I would need to do was rinse the shells

thoroughly. But no, there is " something " on the inside

of the shell that I had to peel off. Takes forever as

sometimes you need to scrape at it to get it going.

Sometimes I would think it was done and then I would

see little flakes just hanging there or falling off,

and I had to keep going at it.

Ian, I would imagine that though this IS attached to

the shell, it is probably part of the egg and needs to

be removed? I would hate to think I should have left

it there because it was an important part of the whole

process!!!!!

Didn't know how many eggs vs. lemon juice to use, so I

just guessed. Then I figured well, shouldn't it be

about the same anyway....proportions, etc???? The

shells still float around and take up room (I didn't

smash them or anything). But I did have a little more

shell than I normally would have for the amount of

lemon juice.

So my personal critique for this method that I thought

would be good (easier/safer) is " ick " ....don't do it.

Not unless you absolutely smash the eggs every single

time, as it appeared that I was going to be doing for

awhile.

Valerie

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