Posted
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Edited by LethbridgeMI It's late and I'm bad at typing.
On 07/03/2016 at 11:09 AM, ScottR said:
I'm really interested in how you avoid the rotten egg smell over time.
SR
The idea that a raw egg will rot is true but misleading; kept in the shell for a few weeks, it'll end up smelling funny--but out of the shell and at room temperature/humidity, the moisture content of the white will evaporate long before it has a chance to rot, so it's essentially fragrance-free. I believe the use of egg-white as a groundcoat/grain filler originated with violins, and I've used it for that purpose in the past with great results.
Egg White as a clear grain filler
in Inlays and Finishing Chat
Posted · Edited by LethbridgeMI
It's late and I'm bad at typing.
The idea that a raw egg will rot is true but misleading; kept in the shell for a few weeks, it'll end up smelling funny--but out of the shell and at room temperature/humidity, the moisture content of the white will evaporate long before it has a chance to rot, so it's essentially fragrance-free. I believe the use of egg-white as a groundcoat/grain filler originated with violins, and I've used it for that purpose in the past with great results.