Bearable? I don't know. My main concern, since i am so new to making these lovely herbal vinegars, was to find out if I did this correctly. I honestly only tasted a tad, and my tongue recoiled immediately. Not necc in horror, but in caution, due to the uknown-ness of the flavour.
I suppose contamination is a factor, but I washed them really well and dried them in the hot/dry sun. I'm sure that is sufficient, and I bet you expose yourself to more contaminants just cracking open eggs for a meal or something.
My question, to clarify, is more about what to expect, and maybe some ideas about what the heck happens in there?? With the eggshells and vinegars, since it seems to make a biggg change.