Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: sabertooth on July 20, 2012, 07:15:51 am
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(http://i276.photobucket.com/albums/kk1/sarahab88/24b5f537.jpg)
I put this egg in a jar of compost and let it age in a cupboard for about four months. I am going to crack it open and eat it this weekend.
Just wondering if anyone has experience with century eggs?
Does it have the same effect as high-meat?
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I have eaten commercial century eggs and I didn't notice any special feeling. I didn't get any special feeling with high meat either.
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Century eggs are not traditionally made in compost.
I think it has to be a very alkaline medium. Lime I believe is traditional.
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I really wasn't trying to make traditional century eggs.
I want to eat a rotten egg that will have the same beneficial bacterial as high-meat.
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Ah - ok. Have no idea about that. Please let us know how it is?
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Enjoy! Let us now if you survive the tasting!
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let us know how it tastes. the only aging i have done with an egg was let one that came out with a soggy soft shell sit in the sun for a day, then through a rain storm, and another sunny day and it turned into a kind of jelly like consistency, it was chewy and i ate it. i have also just set yolks out to dry and condense only for a few days. they get chewy but dont taste much different.
eggs have natural preservatives, they dont rot like meat with enzymes, they develop at 98 degrees and after 28 days, that is why they last so long when they are kept cool, its part of their vitality. i would look and see if you can find a recipe from the book of human fermentation by bill mollison, i forget the specifics but i remember egg recipes.
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The Permaculture Book of Ferment and Human Nutrition is the correct title, someone here mentioned it has just been re published :)