Ghee and Fresh Eggs Questions

[Guest guest]

> I tried posting my Ghee question on the recipes group but did not get a reply.

I was confused by how to make ghee because I saw a couple recipes on the web and

one said to simmer for 30-45 min and to skim off the foam, the other said to

simmer for 7-8 min and to wait for the " second foam " to disappear or for the

bubbles to settle down and then turn off when the ghee was golden yellow. I had

no idea which to follow but had burned a batch that I tried simmering " until the

second foam disappeared " so I pretty much followed the second recipe but still

skimmed off the foam as much as I could.

>

> But what if I left a couple bits of the solids, does that mean I should not

leave it to sit at room temp? After my ghee cooled I found that it still was not

completely solid. If I tilt the jar it's still mostly liquid. So I put it in the

fridge.

>

> Did I do something wrong? Shouldn't it come to a complete solid at room temp?

Also, it tastes a little sweet to me. Should it taste that way?

>

> Fresh eggs: I'm going to start getting fresh eggs from a lady in my community.

I've been using store bought organic eggs. What should I know about using fresh

eggs, like do they not keep as long in the fridge? Should I wash the shells?

Will they be a more potent anti-fungal, i.e. should I use less to start? Is it

still safe to eat them raw or partial raw?

>

> Thanks- sorry for all the questions!

> ita