Yes, they might be good for compost, but egg shells also have another important use. Each year in the US alone, Business Insider reports, the food industry is responsible for 150,000 tons of shell waste.
We automatically toss our shells when making anything involving eggs. But instead of throwing them away, we should give some serious thought to eating them. Not just because of the environmental benefits, but also because of their nutritional value.
Egg shells are a great and rich source of calcium because they are 95 per cent calcium carbonate which, incidentally is used as an antacid to relieve heartburn, acid indigestion, and upset stomach.
One single egg shell contains around two grams of calcium which works out as being between two to four times our recommended daily allowance. This, however, is not a call to start mainlining raw eggshells.
That would be silly. Instead, boil the shells to blitz any harmful bacteria. After the shells are nicely boiled, you then bake them in the oven for 15 to 20 minutes with the temperature turned up to 200F.
They should then grind nicely into a fine powder, which you can do in a blender. The powder remains a good source of calcium and has been shown to reduce pain and bone loss in women with senile osteoporosis. You don’t need to eat the powder on its own.