I read a blog which the author used a whole egg per pound of oil and she kept mentioning 'egg soap' and labelled her soap as 'egg soap'. I guess the vibe from the blog is haunting me.What do you mean by "Egg Soap"? How much egg? Many people put egg in to certain soaps, such as shampoo bars, be it real egg or powdered, but the amount is usually so low that it can't really be considered an "Egg Soap" in the same way that the amount of sugar that I put in my soaps is so low that I can't really say it is a "Sugar Soap"
thank you for the share! I'll check it out right away.I haven't made any, but here is a thread from the forum for you to read -
would love to know the answer for this as well.Question for you all about the whole Raw Egg in the soap thing.
I know in a normal situation you would want anything that contains egg products to be heated to a point where the chance of salmonella developing is eliminated does the soap batter get to this temperature and could it develop at a later date if it is not cooked properly in the soap?
S. typhii cannot survive in pH 9.5 onwards while lye is 14.I wonder if the high ph of the lye would kill any nasty bacteria?
sorry to hear that. maybe there are specific ways to prevent such state. hmmmmI bought soap once that had a whole egg, the whites were cooked in little bits, it was gross. I have used yolks before, makes a nice soap and there is no way any kind of bacteria is going to survive the lye.