[Sca-cooks] suet & vinegar

[Alma Johnson]

From: "Dan Phelps" <phelpsd at gate.net>
> >  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.

This has nothing to do with it.  The natural coating protects the eggs and
lets a fresh egg keep longer unrefrigerated, but if it has any effect at all
on the aforementioned process it would be that as another layer for the
vinegar to penetrate, the process would be slowed or possibly inhibited in
some way (although I doubt that would be significant after soaking the egg
in the vinegar for several hours).

Rhiannon Cathaoir-mor