bignamer
New Member
- Joined
- Sep 14, 2019
- Messages
- 2
I tested this out 2 summers ago, when my hens had laid an absurd amount of eggs. I left 12 eggs in a jar at 73f room temperature, airing out the jar every day for 365 days. On day 365 i cracked open all of the eggs and shipped it off to my friend who works in a food lab that tests for nutritional content in foods. Results came back in 2 weeks and the Vitamin K2 levels nearly quintupled in the eggs. All traces of the anti nutrients: avidin and ovomucoid.
Present day: I only eat self fermented eggs laid by my hens now with a minimum of 1 year fermentation. The more time fermented, the higher the vitamin content levels.
What are your guys thoughts?
Present day: I only eat self fermented eggs laid by my hens now with a minimum of 1 year fermentation. The more time fermented, the higher the vitamin content levels.
What are your guys thoughts?