Fermented eggs

Just looking for a little help. I made up some last year but the jar turned a greenish color and I'm not positive that's the color it should be. I have read the archives and most all say it should be like mayonnaise consistency mine is still runny. I asked a while back when I made this batch for some input but got the common smart alek response of look in the archives for info. Well I have and no one actually tells of how to make it. If someone is willing to let me know please do. Thank you

I'm not an expert at them but know I don't think they are suppose to turn green. They should be as you mentioned the thickness of mayonnaise.

https://ohlardy.com/fermented-eggs/

they whey they are talking about needs to come from raw unpasteurized milk. you need live bacteria. stuff at the grocery store wont work

just make scrambled eggs, no cooking, add whey

It will still attract...My son is starting to make our batches, this is how we prep our batches. Nice "mayonnaise" consistency with a smooth odor, you need to keep an eye on them. There are a few tricks to get them to fluff up and sweeten its odor, but it wouldn't be a secret if it was dropped in a thread. For a start up batch just crack, vent and let sit to desired texture and remember to keep an eye on them.

Thank you guys I have a batch brewingas we speak and it's looking much better than the first batch. I think it might have something to do with the eggs I used. Tdhp that looks like some good stuff you have there.

I've never added whey to the eggs but I think I might give it a try.

I've always just scrambled the eggs in a clean canning jar and let them sit with a slightly loose lid, stirring whenever they start to separate.

A few years ago I had a batch that started to turn gray and streaky. The smell was off too. I assumed it was mold and chucked it. I did buy some methylparaben to use if it happens again but haven't needed it.

I tried adding whey to my eggs but I must have did something wrong because they never would thicken up and then got full of bacteria.

for fluffy cultered eggs remember how merangue is made

I made some my self years ago.It came out like was stated like mayonnaise.

Tony I can work with that. I once had this idea I wanted to be a chef but I ended up a mechanic. Thank you for the help. the new batch is looking good just hope it thickens upinthe next 2 months.

temps play a big role mine went from runny eggs to butterscotch pudding in a week. I was whipping them once a week,once they started thickening I did it every other day end result was a creamy cultured egg base

I wouldn't get balled up and wrapped around the axle on an egg base. No other ingredients are needed to achieve a rich creamy end result. There are Ingredients that will help "expedite" the process but aren't necessarily needed. If this little guy can make them I'm sure you will have no problem. Before starting to add a bunch of ingredients I would try and get the base to a consistency that you're attempting to achieve and then test that method against other ideas. But know how to get there first. jmo

Tdhp thank you for the tips. I'm not adding anything to them but eggs. So hopefully I can get it to work this time.

Would this be a good bait for skunks, going to target skunks early til the cats prime up? Thanks

It's a very good bait for skunks especially when combined with asafoetida or banana.

Cultured egg, Asafoetida and a little Valerian or just the base alone is good enough for skunk. I'm not a hard charger like some, I keep things simple with "key" ingredients used when testing for the "desired target". If you have critters in the area they will check out what you're putting down. A lot of Hard charged folks will say you need X Y and Z in a bait or lure or you have to "age" it a certain way by using X method which is always up for debate. Regardless of what folks say, there is no one bait or lure that will only attract X animal, they are curious by nature.