Getting ready for a new batch of cultured egg. Another few hours of cracking the remaining 3500 eggs tomorrow. I hopefully can move on to phase two. 4680 eggs in total on this load.

Some sleepless nights ahead as things begin to happen.

Awesome!! I know I speak for many hobbyist, we love seeing a glimpse of a day in the life of true professionals Bob. Looking forward to seeing it all come together and I for one plan on cracking a dozen soon myself to see what happens, lol.

Beezmador is right, it's awesome seeing a glimpse. Thanks for sharing!

Just finished the last few thousand eggs Now I need to label all the buckets with the start date. I ended up with 16 / 5 gal buckets to start this batch. I will end up with another few buckets as they near the end of the culturing process. There is some growth expansion as things progress and begin to mature. That is when things go into labor. .

What is the idea temperature for making “big omelets”?

That will make a many of jar Fox Cream.

Generally speaking in the seventies temperature works well for most ageing purposes.
With the eggs, you might have a big mess if the temp is too hot?
Just my 2 cents. Try a few small batches too get the hang of it first, that's what I did.

Bob, would filling more buckets less full decrease the amount of labor involved? Is there a reason to fill to the point that expansion may make more buckets necessary?

Label, Date, Document and Record all that you do. Tape over your labels for longer protection from wear, fade and abuse.




Monitor your projects daily depending on what you have working. Insects and animals are your worst enemy with aging of any product that has an odor. We have two types of flies that are always trying to invade our product and we must be vigilante as to their presence.

A particular fly the size of a fruit fly is extremely attracted to our egg base while it is aging. We must treat all bucket lids and rims with a commercial areosol fly bait. Most die before causing a problem. But we must always have a sharp eye out for such problems.




Always good to have some help with such time consuming tasks. It took 2 days to complete all the egg preparations and clean up. That is with 2 people at it. Could have been done in one day but I always have many other tasks to handle during the day. Packing and shipping orders is a daily routine also.

I talked a neighbor into cracking some eggs and helping out. I explained how much fun it is. Not sure if she will do it again. LOL


All buckets are stirred, labeled and prepped for the magic to begin. Started with 16 buckets but most likely will end up with 19 or 20 as a guess. The stacked three buckets in the center background of the one photo are my over flow buckets. They need to be at the ready when things begin to work fast.

A dipping Qt. size cup is handy as are some Nitrile gloves. My roller stool is handy for scooting around quickly as needed during the critical times.

A stir stick is ready to release some gas in each bucket as it starts to rise. This can happen as you watch it develop at times. Over flow is guaranteed if preparations aren't made and you know what to do. My first big batch years ago was too funny to share. Science at work for sure.

Sportsman 94, I fill all buckets to about 3" from the top to allow for some expansion. You can see the level in a couple photos. Each bucket is different as to its rise level. I try to keep my number of buckets to a bare minimum because of the space needed to work them for 2 weeks. They will be in the way in my facility this whole time to allow for easy access in working them.
Once completed they will all be moved and stacked and placed in their spot until needed.

When they have matured, I will have near full volume of finished product for each bucket after I have dipped off the expansion material.

If I was only doing a couple small batches, it would be much easier to control and to avoid accidents. We usually do 70 to 80 gal on avg. however this batch will be near 100 gal. or better from my calculations. But that's ok. Just more to keep watch over and to keep under control. It will be hectic for a few days until things reach their peak.

Bob, what's the reason that the egg shell isn't used?
Thanks for the tour.

The shells are extremely dense. The cracked shell pieces that split off the egg membrane sink to the bottom of a bucket almost immediately. You would think they would float but they sink like lead. They have no value in our use for consistency of product. They are great eye appeal for sets and carry egg odor when cracked open, even the dried shells still have odor. Mild in odor but still attractive to predators, dogs and cats in the shell form.

The shells and splintered shell pieces would all sink in a culture unless they were stirred while the product was setting up for the final stage. They would then be suspended within the egg paste. I have done batches years back with cracked whole eggs and shells. It was very bulky to work with and to jar up but still was very effective as a bait.

Thanks Bob.

Ok so i am new to trapping and I understand that this is for bait. Do you use this as a base to add other ingredients or do you use this as an actual bait. What kind of critters will come to this? Thank you for sharing i’m learning so much by reading this forum.

This kind of cultured egg can be used straight as a bait, it can be built upon as a base material or used as an ingredient. There have been previous discussions as to its benefits and use. All fur bearers are attracted to eggs in my experience and testing. Just the eggshell itself has great value as an attraction. So you can imagine the boosted odor from a developed raw material. If you would smell it, you would find it appealing.

Hope the Omelette cooking is going well!

Thanks to the tips from everyone on Trapperman, I’m working on my first attempt in making fermented eggs.

This is 11 farm fresh eggs and I’m 5 days in. It’s been pretty cool outside until the past 2 days and the eggs are in a horse barn so even cooler, but starting to see some activity. Yesterday I noticed there are some white formations on the surface and one on the bottom of the jar.

Does this look normal at this stage in the game or is something going sideways?

Thanks guys!

This photo shows the beginning of this run. All buckets filled and stirred. This is the start of the official count down from 6/16/23




Getting close to the end of the journey now. The culturing process is working very quickly. Expanding and thickening nicely in the last 36 hours. 13 of 16 buckets are neck and neck to the last few final days.





This is 2 of the 3 that still are lagging behind. Always seems to be some that require a few more days to ripen. i know what I will be doing on the 4th of July.





It appears some of my photos had some glare from the flash. I tried to retake a couple of photos to give a better view of how our batches look near the end.The lighting conditions are not the best in our facility and my vision is also impaired but I did my best to get a clear photo.

I think making lure/bait is more of an art than most people think! The hardest part I've found is repeating a successful formula.
You're an artist Bob

Thank You Bob, you are a great teacher!
The few batches of eggs I have made.
They get a small Water Line after setting a few days.
Is this Just a normal trait of the Eggs?
The culturing process went well for me. I was just wondering about the clear liquid? Thanks.