[Sca-cooks] suet & vinegar

[Dan Phelps]

Was written:

> Suet should be pretty much the same, but the industrialization of egg
> production and the long term storage is modern and has probably altered
the
> eggs.  Since the technique works with wax, the problem is likely the
> inability of the fat to adhere properly to the eggshell and may be related
> to those nice, uniform factory laid eggs.
>
Another problem may be that processed eggs are washed which IIRC removes a
coating from the eggs.  Farm fresh eggs, i.e. as close to the chicken as
possible, might produce better results.  Don't we have a fellow on the list
that raises period chickens, I seem to remember that we do.

Daniel