02-03-2004, 12:26 AM
Do not use Borax if you want to eat them!
I line the bottem of a tupperware dish with 1 cup sea salt, 1/2 cup brown sugar, some chives, pepper and lemon zest. I place the sacks on top then add 1/2 cup of cold water. Cover and refrigerate for 24 hours. Then I turn them (the egg sacks) over and cure for another 24 hours. When you take them out they are a little firmer than when you start. Then I rinse and dry them off.
I like them with cream cheese on crackers. I also slice them into medalions and fry them in bacon grease for breakfast. They fry well even if they havent been cured.
[signature]
I line the bottem of a tupperware dish with 1 cup sea salt, 1/2 cup brown sugar, some chives, pepper and lemon zest. I place the sacks on top then add 1/2 cup of cold water. Cover and refrigerate for 24 hours. Then I turn them (the egg sacks) over and cure for another 24 hours. When you take them out they are a little firmer than when you start. Then I rinse and dry them off.
I like them with cream cheese on crackers. I also slice them into medalions and fry them in bacon grease for breakfast. They fry well even if they havent been cured.
[signature]