Raw Eggs

Question
You mention high meat and aged eggs.  How would one age eggs in order to increase bacteria?  I have been trying raw organ meats;  its hard!!!  but i am new at this and i will keep on trying!!!

Answer
I believe that the Chinese who made fungi-clad "century eggs" would just leave them out, shells unopened,   to collect mold etc. - there would already be bacteria within the eggs, and I think there are minute pores in the shell which very gradually  allow air in.

(I would  suggest avoiding the "high-meat" option  until you've got properly used to eating raw meats/organ-meats - that is, unless you have very serious digestive problems).

Good luck with those raw organ-meats. I would suggest trying out the easier ones first. I, for example, took a couple of months to get fully used  to the raw liver, whereas I quickly   got used to the taste of  raw kidney, ox-tongue and marrow. Your tastes may be quite different, though.

RPG

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