What do you do with your eggshells?
I used to throw them away, but after learning about the whopping amount of calcium they contain, I felt it was a waste, so I began saving them instead.
Though rich in nutrients, Egg yolks only contain around 50 mg of calcium, while the eggshell boasts a whopping 2000 mg.
For adults, the recommended daily allowance for calcium is 1000 mg for males and 1200 mg for females, half an eggshell is enough to meet your RDA.
Eggshells are primarily composed of calcium carbonate (CaCO₃). They consist of about 95-97% calcium carbonate by weight, with the remaining composition being organic materials and proteins. This high calcium carbonate content gives eggshells their characteristic hardness and strength. Additionally, the calcium carbonate in eggshells is similar to the mineral calcite, found in limestone and marble.
Try squeezing both ends of the seemingly fragile egg in between your palms, tell me if you can break it. :)
Adequate calcium levels are crucial for overall health and well-being. It is the primary component of our bones and aids in preventing osteoporosis. Calcium is also essential for muscle contractions, nerve transmission, blood clotting, cellular function, hormonal secretion, heart health (maintaining a regular heartbeat), and certain enzymatic bodily processes such as digestion and energy production.
But how can you swallow the shell? Oops, yes. Below is how I prepare them for consumption.
Firstly, I save used eggshells and rinse them thoroughly to remove any egg white or yolk residue to prevent bacteria or unpleasant odors.
Next, I boil them for about 10 minutes. This helps to sterilize the shells, removing any remaining bacteria.
After boiling, I drain the eggshells and spread them on a baking tray.
I then put them in an oven at a low temperature (around 250°F or 120°C) for 20 minutes. This further sterilizes them and dries them out at the same time.
I ensure they are completely dry before grinding them.
Once the eggshells were dry, I crushed them.
Then grind them into a fine powder using a mortar and pestle. I grind them in batches, although some people prefer using a coffee grinder or blender, I find the mortar gives me a finer powder.
I process them outside as they can be dusty.
Grind until you achieve a fine, powdery consistency.
Finally, I store the eggshell powder in an airtight container, keeping it in a cool, dry place to maintain its quality. 1 teaspoon is enough per day.
You can add eggshell powder to smoothies, yogurt, or other foods. Ensure it's well-mixed to avoid any gritty texture.
I like to enrich my homemade bread, with 1/2 teaspoon being enough. It can also also improve the dough strength and enhance browning plus it increases the shelf life.
I find it very convenient to put them into capsules.
This homemade calcium capsule is superior to the shopbought ones that contain fillers and unnecessary ingredients that are very detrimental to health.
I take it with Vitamin D3 and K2.
K2 helps regulate calcium in our body, ensuring it is directed to the right places such as bones and teeth, rather than accumulating in soft tissues like arteries. Fermented foods like natto, certain cheeses, and animal products like liver and egg yolks are excellent sources.
Vitamin D especially D3, helps absorb calcium from the intestines while K2 ensures it's properly utilized.
Calcium is important as you age to maintain bone density and avoid bone-related issues like osteoporosis
Safety consideration: Stay within the RDA, as excessive intake of calcium from supplements can lead to hypercalcemia, which can cause health issues such as kidney stones and impaired absorption of other minerals.
Thank you chicken for the amazing eggs! (this chicken lays its egg in this basket).
Stay healthy!
Have a wonderful day, everyone.
Mariah 💗🐤