Katie the “Wellness Mama” writes:

If you’ve paid a little extra for healthy food, or even produced it yourself, you know the value of using up every last bit. Many of my recipes rely on eggs as a healthy protein source, but have you ever thought about holding on to those eggshells?

And I’m not just talking about throwing them into the compost pile!

The Incredible, Edible…Eggshell?

The egg is a pretty incredible little package. Versatile, protein-packed, and–especially if from a pastured flock with quality feed–high in riboflavin, phosphorus, and vitamins D, A, and B12, as well a complete amino acid source. (1)

But what about the shell? It’s composed almost entirely of calcium carbonate–the same material in our nails, teeth, and bones. If you’re trying to get enough calcium without dairy or currently take an over-the-counter calcium supplement (which I don’t necessarily recommend), “eating” your eggshells may be for you!

How to Make (Edible) Eggshell Calcium Powder

Follow these simple steps to transform your eggshells into a high-quality, food-derived supplement:

  • Save your eggshells (you can do this right in the egg carton if you like). Surprisingly, they really don’t smell. You can leave the membrane in the shells but be sure to rinse out any egg white.
  • Once you have a quantity of eggshells, sterilize them for a few minutes in boiling water. Strain, spread them on a baking pan or two, and leave them to dry overnight.
  • Bake eggshells at a low temperature in the oven for 10 minutes or so to dry them out. For efficiency’s sake you can put them in the oven when you are going to cook or bake anyway. I just take them out before the temperature gets too high.
  • Grind the eggshells to a very fine powder. A coffee or spice grinder works best.
  • Store in a tightly closed mason jar in a cool, dry cupboard.
  • Simply add about ½ tsp. eggshell powder per day to your favorite foods for 400-500 mg of additional bioavailable calcium.

You may notice a slightly gritty quality when added to some foods, but I find it very tolerable in smoothies or yogurt, and undetectable in baked goods and heavier foods. Chia Seed Energy Bars or Breakfast Burgers work well.

Read more HERE.

About the Author

Katie is the “Wellness Mama” and her goal is to help other families live more naturally through practical tips,real food recipes, natural beauty and cleaning tutorials,natural remedies and more.