Hi, this is my first post here. I'd like to ferment the unrinsed unchilled organic soy-free local pastured eggs I got today, but don't have a backyard, a horse or the ancient Far Eastern recipe for conducting a controlled rot after having buried them in its urine. I thought I'd start by half filling a tiny jar (using the high meat directions I found on the rawpaleodiet YahooGroup) with the contents of yolk sacs, as I think I do best with that part of the egg. I also want to try something that might allow the shells to leech out their nutrients and such into the eggs, and even eventually be edible themselves. With this food in particular, I need to avoid truly bad smells that could make me lose the ability to have enough of an appetite for it in the future, and I feel nauseous at just the prospect of making rotten eggs that end up exploding sulfur fumes or something. Please share any references, experiences and thoughts about this and also about how to better tolerate eggs in general.
