How to prepare eggshells for consumption: a simple and scientific guide
Eggshells, often discarded, are a high source of calcium, a crucial mineral for bone and muscle health. Blending them into your diet safely and effectively demands a simple but important preparation process. Below, we explain how to do it, backed by scientific information.
Step 1: Cleaning the shells
After using eggs, it’s crucial to thoroughly wash the shells under running water. This removes any remaining white or yolk. It’s also crucial to get rid of the inner membrane that covers the shell. This membrane can contain bacteria, such as Salmonella , which could cause food poisoning if mishandled.
Step 2: Boil the shells
Once cleaned, boil the shells in water for 10 minutes. This step is an important to remove bacteria and potential pathogens. Boiling them at this temperature ensures that the shells are completely sterilized, making them safe for human consumption.
Step 3: Dry the shells
After boiling, dry the husks. You can leave them in the air for several hours, or if you prefer something faster, dry them in the oven at a low temperature (approximately 90-100°C). It’s crucial that they are completely dry before grinding, as any moisture can affect the consistency of the powder and reduce its shelf life.
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