Lemon Egg Alternative

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See answers below. This is exciting research.

 

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

 

I have once again been successful making lemon egg. IfI can be sure I will not break the eggs anymore (2 outof 4 times now), I believe this is the preferred wayto go.

 

Yeeeeeehaw! Well done kiddo.I thought all I would need to do was rinse the shellsthoroughly. But no, there is "something" on the insideof the shell that I had to peel off. Takes forever assometimes you need to scrape at it to get it going.Sometimes I would think it was done and then I wouldsee 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 tothe shell, it is probably part of the egg and needs tobe removed? I would hate to think I should have leftit there because it was an important part of the wholeprocess!!!!!Didn't know how many eggs vs. lemon juice to use, so Ijust guessed. Then I figured well, shouldn't it beabout the same anyway....proportions, etc???? Theshells still float around and take up room (I didn'tsmash them or anything). But I did have a little moreshell than I normally would have for the amount oflemon juice.So my personal critique for this method that I thoughtwould be good (easier/safer) is "ick"....don't do it.Not unless you absolutely smash the eggs every singletime, as it appeared that I was going to be doing forawhile.Excellent, excellent, excellent. Thanks so much for grabbing the bull by the tail and facing the situation ;o) You're absolutely right in that the membrane on the inside of the shell needed to come off. I was hoping to do this experiment next week and I think you just saved me a whole lot of valuable time. I really appreciate your doing the research on this. Very, very valuable.

 

Much love,

 

Doc