/ck/ - Food & Cooking

>>12717989
What's it like being this much of a special superstar?

The water moisure is leaving the egg by osmosis, there's very little fermentation because almost nothing lives in such high salt environments, the flavour comes from the concentrating of the egg since this is basically chicken bottarga, and I don't even know where you got this:
>the mixing of the salt resets the fermentation process
retarded nugget of unknowledge from but please put it back.