Lemon Egg Recipe Feeback please

[Guest guest]

Just wondering what the result should be of the lemon egg recipe that was posted

a while ago.

Instead of using whole eggs, I used only egg shells only.

Covered them with freshly squeezed lemon juice and watched to science experiment

take place...

Then:

During the 48 hour " cooking " period, it was pretty scary looking in the jar much

like looking at a stalagmite cave.

The lemon seemed to extract all the color out of the brown shells, turning them

a pale cream color.

There is lots of thick white pasty stuff at the bottom of the jar.

I think some of the brown color of the exterior of the brown eggshells attached

itself to some of the juiced lemon pieces making it look quite gross.

After the 48 hour " cooking " period, I removed the very soft eggshells, and

strained the balance which has turned out to be a slightly thick very light

lemon color liquid.

Is this the desired outcome?

Thank you in advance for your feedback.

vsp

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