Synthetic SFE and organic rotten eggs have no comparison in odor or chemical make up. Synthetic SFE is some harsh and caustic material and should be used with care and potential exposure health risk awareness. I rarely use it and stopped selling it due to these concerns. Use it with care Beav.

I had the formula and I took It to my neighbor who was a chemistry professor he told me the same thing.

I think that’s my problem....I confused rotting down eggs with culturing eggs....I want the creamy sweet smelling stuff not the sewage smelling stuff but the more info I gain I’m realizing there may be some good value in this messed up batch I have going. I just got 2 pints jars filled with fresh eggs today. Im gunna try a redo.

Some of the stuff I have been tinkering with is going to go out this week with cams over it. Should be able to tell in the next couple weeks what has value and what don’t.

Just a small snapshot in time of a lure makers many seasonal routine chores. First day of new egg culture batch started on 9/20 in the first photo, and now into day 10. 24-48 hours will be about time things are finishing up.

Just a few photos to show the advancement of the culturing process over the 12 days.











Near the end as the culture accelerates it looks a lot like the texture of yellow cake batter just before you pour it into the baking pan.

You have to keep an eye on large batches like this as the culture grows rapidly in just a few hours once you have reached day 7 thru 10. Even starting with a 2/3 full bucket initially it is not enough allowed expansion room at times. Always keep an over flow bucket or container handy to dip or pour off the over flow that is going to develop.

I will get 1-2 buckets additional culture from the 12 buckets due to the developing growth excess in the other collective buckets.

Hey thanks Bob for taking the time to do that. This next batch im making hopefully will be closer to what you have going.

Do u stir it Bob? And if you do how often?

Do you put sodium benzoate in with the eggs to stop them ? I’ve only ever cultured eggs in mason jars then added the rest of the ingredients and stopped the process with sodium benzoate. Just curious how much sodium benzoate goes into such a large batch.

Dipped off 1-1/2 more buckets over night to relieve the eminent over flowing expansion of the egg culture. Glad I did it when I did as several buckets were pushing up the lids on some buckets at 5 am this morning.

Stirring with a stir stick relieves the trapped gas in the batches which in turn buys you some time which drops the overall volume within the buckets for a brief period. This gives you a small window to dip out the excess before a bad accident will happen.

The egg culture kind of resembles molten yellow rock like you seen bubbling at Yellowstone when visiting the geyser's as the gas bubbles break the surface of the culture when stirring.

A footnote of observation: One bucket of culture that was grey in color is way behind the other buckets that were white and transparent in color. Had that happen previously as well in other batches in years past. Can't explain it exactly but I have some ideas as to why this occurs.

May be something different about the chemical composition of the plastic color, its lack of light absorption or its insulating properties where it contacts the concrete floor or insulating properties reducing the ambient room temperature absorption comparing to the other plastics seems to affect the eggs quite differently. NO more colored buckets in the future for culturing obviously.

Possibly a combination of these factors collectively. It is many days behind the rest of the batch at this point of finishing up. The things that you observe that make you wonder why?

thank you bob for sharing I have ruined one batch and about to start a new one. I didn't throw it away as im still going to experiment with it. it has a rotten odor but not as bad as I thought It was gonna be.

I just checked and I got one yolk turning that creamy yellow cake batter color. Im just doing 2 pints this time so I can watch whats going on better and this time there in more of a controlled area.

I started my new batch last night. heres to hoping it turns out right this time.

im watching this batch and the creamy egg yolked popped today so im expecting more things to happen, who would of guessed letting eggs go bad would have became a science....wife didn't start complaining yet so I know im not rotting them yet, when she starts that's when I guess its time to add some sodium benzoate

The egg culture batch is completed. The grey bucket has caught up with the other bucket batches as of today.

The curd is aging quickly now and it should firm up and begin to set considerably over night. Below are the Cultured batches and how they look when they have matured.

them look awesome bob lots of babysitting time involved! My first 4 gallons turned out great I just let them keep aging. Till they turned a grayish green then I poured the fish oil to them and made a amazing bait solution. Couple of quarts to 6 cubed up ground hogs made a nice effective bait.

Thanks for the walk thru, Bob. I sure learned something new.

yes thank you very much...very helpful, thanks

Yep Bob, you were right. The smell I was looking for is the one I got now. These are culturing nicely and have a more pleasant sweet odor, not even comparable to my other eggs and im pretty sure I know what I did wrong the first time...both batches will get trialed in another month...Thank you and everyone else for direction.

You can tell when your culture has matured. It will begin to dry a bit with some splitting and cracking a bit on the top of the culture. Kind of looks like a round loaf of bread dough that is rising and breaks open on top to relieve the stress in the dough. Just a good comparison.

The culture will begin to turn a bit orange/light tan colored on top once it has maxed out. This indicates the peak of maturity and its time to do what you do with them or they will continue to change physically and grow in odor strength over the weeks and months to come. Room temperature or storage conditions will dictate what happens to the culture and how quickly they continue to advance in aging.

Everyone may have their own desired result as to the products final odor and strength. I have determined over the years where I like ours to be to best fit our formulas. Egg culture has many uses and has a wide attraction to all furbearers in this cultured state just as a stand alone. A valuable ingredient or base material for most any batch of lure or bait.

This stuff is shaping up pretty nice smell wise, its not really mayonaisey yet but its working along nicely..just not sure what Im going to do with it to stabilize it, prolly add it to some ground deer and and add sodium benzoate to it... personally, I think it smells like a strong sweet crab meat