Re: which do soap customers hate more-- palm oil or beef tal
The line of soaps are called Salish Egg Soaps (I live on the west coast of Canada and the Georgian Strait is part of the Salish Sea which runs from Vancouver/Victoria north to Campbell River.
When making an egg soap you need to beat the eggs really, really well then add warmed oils to it a couple or three times in order to temper the eggs otherwise you get scrambled eggs inside the soap. Some people beat the egg whites and then add it to the lye water then temper the yolks to go into the rest of the soap. I like to keep things simple and have found that I can use the whole egg in the soap itself.
It makes for an amazing soap.... :mrgreen:
Bicycle808 said:Thank you, everyone, for understanding my intentions. I do appreciate it; this forum is such a nice resource....
Lindy said:It was a very fair question.
On a side note one of my latest break-out soaps (as in gaining popularity) is my egg, tallow & lanolin soap :shock: And I live in granola country.... Go figure...
Does it have a name? "Steak-n-eggs"? Sounds interesting; how do you incorporate the egg in the recipe?
The line of soaps are called Salish Egg Soaps (I live on the west coast of Canada and the Georgian Strait is part of the Salish Sea which runs from Vancouver/Victoria north to Campbell River.
When making an egg soap you need to beat the eggs really, really well then add warmed oils to it a couple or three times in order to temper the eggs otherwise you get scrambled eggs inside the soap. Some people beat the egg whites and then add it to the lye water then temper the yolks to go into the rest of the soap. I like to keep things simple and have found that I can use the whole egg in the soap itself.
It makes for an amazing soap.... :mrgreen: