Re: Where are the rest of the directions?

[Guest guest]

You know what drives me crazy on groups like this.. is the 1/2 directions most

of you give. I guess you are assuming everyone know the parts that are missing.

For Instance. Say I take the shells from a dozen egss and cover with lemon

juice or vinegar [what kind of vinegar]. Should I clean the egg shells first?

Then how long do they soak for? Covered or refrigerated? Now once done how

much do you take? How long should it last and how do you store it?

You see my problem here? I am too much of a newbie to this stuff to be able to

figure out what most of you must already know.

Re: & quot;fake & quot; brown eggs?

vinegar and lemon juice will dissolve egg shells and

brown eggshells are white on the other side. there is

actually a recipe to make eggshell calcium by crushing

them and covering in lemon or lime juice (vinegar just

doesn't taste very good) for a day or so. the don't

dissolve all the way, but will form a white liquid

that separates. it is reputed to be the most

absorbable form of calcium there is. oh and hey

here's a quirky little fact (if you already didn't

know)...

brown eggs come from brown chickens and white eggs

come from white chickens. blue ones, well they just

come from fancy chickens

sabine.

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