Fermented Eggs

I have heard of fermented eggs in lures or just as a lure itself. Can anyone give any information on maybe how to make it or what to use it in?

You may have heard about SFE which is a caustic high risk ingredient that has been around for many years. It was billed as the silver bullet many years back.
Cultured eggs or fresh eggs are a much better product and more attractive to all furbearers. SFE is a harsh chemical I wouldn't recommend for just anyone to use. Actually eggs prepared or used as eye appeal in the shell have caught many predators I would venture to say.

I agree with Bob that his Egg Base product is easier to work with for the average person. SFE is compounded by many artificial fatty acid compounds that are very powerful and easily misunderstood. To give you an example, SFE in a clear glass bottle under pure ultra violet light for 40 minutes SFE turns into what we call Skunk Essence. Very powerful and only useful in large formulations. Kirk

It’s a crap shoot it could come out watery one time or paste like the next time heat and humidity have a impact on it often. If watery add dry cat food if a paste I add fish oil to it. Make sure you blend in the yokes or they turn into green golf balls if left whole.

All I will say is your missing a step in the process

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I seem to make a lot of it and get it done~ LOL

If done right it isn't a crao shoot friend

Pekin duck eggs done in glass gallon jars , here.
I start when it's cold

Is it an industry secret on how to culture/ferment eggs?

Perfect every run when you get it down pat. Temperature and environmental conditions and time of year do play a role for consistent batches. You have to baby sit large batches like we do once it starts to work quickly. Could get ugly at times if you don't know what to expect.

This is some finished mature cultured eggs.






This stuff is priceless if done right. A high quality lure, bait and ingredient material.


Some stages of the culture process. Some buckets mature faster or slower then others. Interesting to watch things evolve.

In the beginning there were a few thousand eggs.












Keep track of what you do for the next time around.

Priceless? I'm rich!

Hey Bob what type of eggs do you typically use?

They come from a commercial egg distributor/processor. Not exactly sure what breed of chicken, but they are white shelled eggs. Most likely are hybrid white Leghorns.

Is the price a big difference or is it availability?

Availability is usually good when we need a load, at least to this point in time. Pricing is based upon bulk volume purchasing of what we need at that time. Bulk pricing is much lower than retail market pricing. 300 plus dozen is an average purchase volume.

I've got the process down now but when processing 300 dozen eggs I'd be very nervous to say the least!

You must be diligent when working a large batch of eggs or things could get messy. Checking on the batch a couple times a night is a good practice when things get moving along..

Thanks Bob,
What are the remedies when things go sideways? Are you just stirring to break up the gas bubbles? If it starts to sour can you bring it back or is it lost? Thanks

There are circumstances dealing with the volume growth acceleration of a culturing / aging process with some materials. At least that has always been the case in our process and experience.

Synthesis gas fermentation is a microbial process which causes the volume growth and rise of some aging materials. Stirring will buy you some time at first since it breaks up the vertical push briefly. This process may be required frequently to stay on top of things so to speak.

You need to have some expansion containers/buckets etc. at the ready to handle the expanded material overflow. A ladle or scoop of some type is required to transfer some material out of the mother container to allow for continued growth processing until maturity.

Usually once something has soured / spoiled it changes odor and/or color. There is no reversal of spoilage in my experience.

You may try to mask some of the sour / undesirable odor with other ingredients to some degree, but it may not be what you intended, or it may turn out better? Testing will determine that.

Organic aging products not prepared properly are very subject to bacteria and mold over time. It takes some time and experimentation to figure out how to "long term stabilize" large batches or small. Holding the material where you want it to be for years, if necessary. Just one of the challenges of product development.