Last night when I was over at my grandmothers I got curious about lacto fermenting raw eggs. I have heard of fermented hard boiled eggs but never raw ones. After looking it up I found a recipe for fermented mayonnaise, it is just a regular mayonnaise recipe with whey/milk kefir and apple cider vinegar. And instead of letting it sit in the fridge over night you let it sit on the counter for 8 hours (or over night), then stick it in the fridge. The recipe I didn’t really follow (recipes are just suggestions) can be found at https://myculturedpalate.com/mayonnaise-lacto-fermented-recipe/. It says use olive oil I have made a lot of mayonnaise only once or twice have I used olive oil, olive oil is good for somethings making mayonnaise is not one of them.