Craig Brougher writes:

> My question is in regard to the egg white...
>
>   I still think Spencer could be right.  Aeolian may have used egg
> au-naturale.  They give the appearance of having absolutely nothing at
> all on them.  So maybe some of you cooks out there could tell us how to
> do this--Hmmm?
>
> Craig B.

   The egg will not sink into the leather unless it is beaten with a
little water.  Use just enough to break down the cohesiveness of the
egg white, it will become sticky and will wet the leather.  When dry
the leather will look just like it did before coating and will not be
noticeably stiffer.  I may try some more testing on egg whites.  Also
the San Francisco Public Library recently re-opened their stacks.
Hopefully they have some of the obscure uncatalogued technical books
they used to have before the quake.  They might have something
interesting on eggs.