Guest guest Posted March 5, 2004 Report Share Posted March 5, 2004 Ok, here is your answer on the shells. This is what Doc wrote: The reason you don't want to use just the shell is that the inside of the shell has a membrane on it that contains albumin. It would not be horrendous to do it this way, but the whole idea is to have a mineral supplement without anything else mixed into it. Sometimes the egg shells crack and you get this anyway so it is not hurtful in any way, but you want to "try" to keep it as pure as possible. You will not hurt yourself with this formula regardless of how you screw it up. LOL ) In only using 2 eggs, you'd want to cover the eggs (over the top) with about a 1/4 of an inch of the lemon juice. Please realize that we are NOT talking rocket science here. You don't need to get into the significance of "how big the eggs are" or "should I use 2 or 3 oz of the lemon juice?", or anything else. If you use 5 or 6 eggs, try and cover the eggs with at least an inch of the juice. Even if you used an inch and 7/8ths, you're still going to come out with a great product. Get the idea??? Suzanne <suziesgoats wrote: Cheryl... there is info on this in the message archives... I'll have to go back to tell you exactly why...which I'll do later.. once I catch up on mail... and it depends on the size of eggs, how many and the size of lemons... in a glass jar, say 3 eggs, probably 4 -5 lemons... gives you an idea. Suzigraffitiec wrote: I have a question about the lemon egg.....if the lemon juice leaches the calcium from the egg shell, why not just dry out egg shells and grind them instead? (I only ask because that's what I used to do for my dogs ;-) Search - Find what you’re looking for faster. Quote Link to comment Share on other sites More sharing options...
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