Egg Amino Acids (EAA) — KNF Recipe

Egg Amino Acids (EAA) is a two-stage fermentation process where we break down the eggs under lemon juice and follow that with a second fermentation using jaggery or brown sugar to supply amino nitrogen perfect for flowering stage growth. The egg-based sibling to Fish Amino Acids (FAA) in the KNF toolbox.

Ingredients

• 10 Whole eggs
• ~24 Fresh lemons
• Equal weight to stage-1 fermented mass Jaggery or brown sugar

Steps

1. Stage 1 — Lemon ferment: Submerge the whole eggs in fresh-squeezed lemon juice in a vessel with a breathable lid or airlock. If using a sealed jar, burp it regularly to release pressure.
2. Ferment 15 days. Maintain a breathable cover or airlock throughout; burp sealed jars regularly to release pressure.
3. After 15 days, blend the entire mass until smooth.
4. Stage 2 — Jaggery ferment: Weigh the blended mass. Add jaggery or brown sugar at equal weight to that mass.
5. Blend again until fully consistent.
6. Ferment another 15 days. Use a breathable lid or airlock; burp sealed jars regularly to release pressure.
7. Finish: Strain solids through fine mesh before storage or use.