Eider eggs
Firsthand accounts describe eider-egg fermentation in Northern Greenland, including a 2019 encounter published in 2024. Sources give no validated controls; egg collection follows Greenland's licensing and seasonal rules.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All dairy41
Milk, by animal21
Rennets7
Cream and butter5
Milk powders3
Dairy additives2Eggs2
Cultured dairy products1
Milk, by animal21Rennets7Cream and butter5Milk powders3Dairy additives2Eggs2Cultured dairy products1Eggs
Chicken egg
Chicken eggs supply proteins and yolk fats that set and emulsify. Atlas breads use them in enriched doughs, surface washes and a sourdough pancake batter mixed after fermentation.