Lemon Egg

[Guest guest]

Dear Lisa,

The average adult dosage is 2 tablespoons a day, and this is best

divided up in the morning and the evening.

The kids can get by with 1 teaspoon to 1 tablespoon depending on body

weight.

Remember the 150 Rule here, and put your child's weight over 150 to find

out his or her fractional dosage.

Being as this is an all natural remedy, you'll not go wrong if you go

over or under the above as it's tough to mess this one up.

Hugs,

Doc

 

 

Lance and Lisa wrote:

> Hi Doc, I was wondering how much of the lemon egg I would need to take every

> day. I am sure because it is a food source there is not an RDA specific

> amount, but with 5 in our family, I need to watch the budget. How much would

> you recommend? Thanks, Lisa

>

[Guest guest]

This can end up being a weird looking formula LOL :-D

I've never heard of " blood " being in an egg????? so am at a loss with

this one.

Are you sure the egg hadn't matured enough to be almost hatching. This

is the only thing I can think of here = the egg was fertilized and the

baby chicken had already started growing inside, in which case you

wouldn't want to use this egg anyway.

Just a bad egg is all.

Sometimes the Lemon Egg recipe can get very lumpy, but don't worry about

it = good stuff anyway.

All the best,

Doc

 

 

Lance and Lisa wrote:

> Doc, I am soaking my eggs in lemon juice and they are bleeding and foaming!!

> Do yours do this? I made sure to place them all in very carefully so I did

> not crack them. I don't think I want to drink this with blood in it.

> The vinegar experiment is weird. At this point it looks like the egg has

> lumps.

> Lisa

>

>

>

>

>

[Guest guest]

Some have a "blood spot" in them and you only find this

in eggs that have been fertilized by a rooster.

However, this will not hinder the quality of your Lemon Egg, and you

can always take the egg out before you get all the way through the

shell = under 48 hours, let's say around 40 to 44 hours.

I would never suggest any person go against their own religious

beliefs, sooooooo can not comment any further with the remainder of

your post.

Love,

Doc

 

 

Lori wrote:

 

Hi Doc,

 

 

It does sound like this egg had a partial chick in it, but when I buy

farm fresh eggs I often find some blood in these eggs as this is

normal. The last couple eggs I used had several specks of blood in one

of them. Jews aren't allowed to eat blood, and I read in a book on the

Holocaust how one family was found to be Jewish because the wife

checked each egg carefully for blood. I have never found a very bloody

egg, but it could be possible. I usually just scramble the eggs up and

know that the blood will cook in my eggs and I will not see it.

 

Lori

 

Education is not schooling, and

schooling is not education~John Taylor Gatto

 

 

 

herbal remedies (AT) Groups (DOT) com

DocShillington

Wed, 5 Dec 2007 15:33:26 -0500

{Herbal Remedies} Re: lemon egg

 

 

 

This can end up being a weird looking

formula LOL :-D

I've never heard of "blood" being in an egg????? so am at a loss with

this one.

Are you sure the egg hadn't matured enough to be almost hatching. This

is the only thing I can think of here = the egg was fertilized and the

baby chicken had already started growing inside, in which case you

wouldn't want to use this egg anyway.

Just a bad egg is all.

Sometimes the Lemon Egg recipe can get very lumpy, but don't worry

about

it = good stuff anyway.

All the best,

Doc

 

Lance and Lisa wrote:

> Doc, I am soaking my eggs in lemon juice and they are bleeding and

foaming!!

> Do yours do this? I made sure to place them all in very carefully

so I did

> not crack them. I don't think I want to drink this with blood in

it.

> The vinegar experiment is weird. At this point it looks like the

egg has

> lumps.

> Lisa

>

>

>

>

>

 

 

 

 

 

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[Guest guest]

Dear Kath,

Thanks for the "correction" and the expert input. I should have put

this question to a farmer like you in the first place. LOL

It's amazing what we think of as being the "way things are" until we

look a little deeper.

:-D

Doc

 

 

Legacy wrote:

 

 

 

 

 

 

Hi Doc,

 

Correction.

Blood spots are not the result

of being fertile. While the egg yolk is forming sometimes pieces of the

oviduct

break away and become part of the egg. It isn’t really blood, more like

soft tissue. Once in a while a capillary along the oviduct will rupture

and a

spot of blood will be alongside the yolk and will become part of the

egg

itself. In both instances, eggs are safe to eat. If the spots are a

problem,

they can easily be removed.

 

A fertile

egg doesn’t look much

different from an unfertilized egg until heat (incubation) is applied.

The

nucleus spot is a little larger with a fertilized egg.Then within 24

hours of

heat the spot (blastoderm) has grown to about the size of a penny or

nickel.

 

Sometimes

just the heat of a summer day is

enough to start a fertilized egg developing which is why I collect

twice a day

in hot weather.

 

Also, some

Asian country’s love to

eat their fertilized eggs when they are about two thirds incubated.

Called

balut. Gross, but I guess not much grosser than eating a soft shell

crab!!!

 

Kathy

 

 

 

 

 

 

 

 

herbal remedies

[herbal remedies ] On Behalf Of Doc Shillington

Monday, December

10, 2007

4:42 PM

herbal remedies

Re: {Herbal

Remedies} Re:

lemon egg

 

 

 

 

 

Some have a "blood spot" in them and you

only find this in eggs that have been fertilized by a rooster.

However, this will not hinder the quality of your Lemon Egg, and you

can always

take the egg out before you get all the way through the shell = under

48 hours,

let's say around 40 to 44 hours.

I would never suggest any person go against their own religious

beliefs,

sooooooo can not comment any further with the remainder of your post.

Love,

Doc

 

 

Lori wrote:

 

Hi Doc,

 

 

It does sound like this egg had a partial chick in it, but when I buy

farm

fresh eggs I often find some blood in these eggs as this is normal. The

last

couple eggs I used had several specks of blood in one of them. Jews

aren't

allowed to eat blood, and I read in a book on the Holocaust how one

family was

found to be Jewish because the wife checked each egg carefully for

blood. I

have never found a very bloody egg, but it could be possible. I usually

just

scramble the eggs up and know that the blood will cook in my eggs and I

will not

see it.

 

Lori

 

Education

is not schooling, and schooling is not

education~John Taylor Gatto

 

 

 

 

herbal remedies (AT) Groups (DOT) com

DocShillington (AT) Knology (DOT) net

Wed, 5 Dec 2007 15:33:26 -0500

{Herbal Remedies} Re: lemon egg

 

 

 

This

can end up being a weird looking formula LOL :-D

I've never heard of "blood" being in an egg????? so am at a loss with

 

this one.

Are you sure the egg hadn't matured enough to be almost hatching. This

is the only thing I can think of here = the egg was fertilized and the

baby chicken had already started growing inside, in which case you

wouldn't want to use this egg anyway.

Just a bad egg is all.

Sometimes the Lemon Egg recipe can get very lumpy, but don't worry

about

it = good stuff anyway.

All the best,

Doc

 

Lance and Lisa wrote:

> Doc, I am soaking my eggs in lemon juice and they are bleeding and

foaming!!

> Do yours do this? I made sure to place them all in very carefully

so I did

> not crack them. I don't think I want to drink this with blood in

it.

> The vinegar experiment is weird. At this point it looks like the

egg has

> lumps.

> Lisa

>

>

>

>

>

 

 

 

 

 

 

Get the

power of Windows + Web with the new Windows

Live. Power up!

[Guest guest]

Don't waste the eggs, use them after you've made your lemon egg.

You want to use the whole egg to begin with, since we're dealing with a

live organic source here.

As soon as you crack the egg shell you've started the deterioration of

the " organicness " of the shell.

After you've taken what's left of the egg out of the Lemon Egg, put

these eggs in a bowl and put them in the fridge.

They'll keep for about 9 days with the shell gone.

Hugs,

Doc

 

 

cathy wrote:

> could you use the just the egg shells after you use the egg to make

> lemon egg? If you washed the shell good would it be the same? I am

> trying to find a way not to waste eggs here

> Cathy

>

[Guest guest]

Dear Cathy,

Sorry for the lag on getting back to you, but I've been that busy.

If the egg is cracked to begin with, I wouldn't use it. But if it

cracks while in the mixture, I wouldn't worry about it. This happens

all the time.

Love,

Doc

 

 

Cathy wrote:

> I made more lemon egg, I used 6 eggs to 2 bags of lemons (1 qt. juice)

> it is a yellow color, I used brown organic eggs. I looked to see if

> one had brust open and all are whole, one does have a tiny crack. Is

> this okay? Do I need to throw it away.

> thanks Doc for your time.

>

> Cathy

>

[Guest guest]

Dear Christel,

You are not stupid, so please don't even go there. Self invalidation

is not conducive to happiness or keeping positive.

Again, it really does depend on the size of the eggs and the lemons.

My main rule of thumb here is to have the lemon juice

covering the eggs in the jar by at least an inch. You can even cover

them by as much as two inches and get a great product.

Remember, we're not talking Rocket Science here. No one is going to

get sick and die because you don't stick to an exact formula. This

recipe is very inexact and loose.

You can use normal lemons, but don't let that stop you from bugging

your healthfood grocer to get the organic ones. In a pinch, I'd use

the commercial, but some think that this means I'm giving a license to

get lazy and to stop demanding "Organic".

I'll give you one month to find an "Organic Source" LOL :-)

I've used white eggs, brown eggs, and even Arucana blue / green eggs in

this recipe and they all work. You could probably use duck eggs or

geese eggs and still get a favorable result though your calcium levels

would definitely be different.

I clean my eggs with distilled water, but H2O2 would work fine as well.

As I said, we're not talking rocket science here, and the important

thing is to just DO it.

You're welcome for all the help and I am only too glad to do so.

Have a great 2008 yourself.f

Hugs,

Doc

 

 

christel wrote:

Dear Doc

For the sake of sounding stupid

I hope you don't mind a few more question from me on this.

1 How many eggs do you use when you mix this? 4 to 5 lemons to how

many eggs?

2 I am not able to find organic lemons...are normal ones OK?

3 Does the color of the eggs matter? All our organic ones are brown.

4 Is it OK to clean the eggs with H2O2 before doing this or what do

you use to clean?

 

 

 

Maybe I'll get it done this week

Thanks a million for all your help and Happy 2008 to you

Christel

 

 

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