Mr. Dapper and I are rather big fans of breakfast – especially breakfast for dinner. Our breakfast burritos and omelets have grown from simple egg and cheese to: there are so many veggies, you sure we put the egg in? or my favorite: oops, I forgot to add the cheese! With so many eggs getting used (I’m talking 12-18 a week sometimes) we had a whole lot of leftover eggshells. So, I looked into what I could do with them . . .
One of the first tricks I learned when hunting online was that you could make calcium powder from your eggshells. Calcium powder is great for plants like tomatoes, a little can go to composting worms if you have any, and – when sterilized – could even be used for added calcium in food or smoothies. I have gotten into such a routine with my eggshells, it’s really turned in to more of a habit and it’s SO easy to do!
First, make sure to wash your eggshells as you use them and put them back into the carton. One thing I have started doing lately is to place the shells on top of each other facing down so any egg/water liquid falls to the bottom of the carton.
Next, once you have a nice full carton ready to sterilize, boil a large pot of water – no salt needed here!
Once it’s at a boil, toss eggshells individually into the pot. I have found that if you rub your fingernail along the inside of the eggshell before tossing it in, you will break the inner membrane. If you forget this step, you will just have more eggshells floating to the top of the water because those membranes have filled up.
Another tip I have learned is when you toss the eggshells in the water, do so with the open side of the shell towards the water, rather than up to the sky like a boat. This will help the shells fill with water without you needing to get your fingers too close to the scalding water.
Boil for 10 minutes. When you start seeing foamy white stuff on top, go ahead and scoop that out.
Once ten minutes is up, you can either let the water cool for a really long time or (if you are impatient) scoop out the shells and cool them on a rack (I like to have my rack over my sink). I will try to use my leftover – cooled – water for plants (especially my tomato!)
Next, let your cleaned shells air dry overnight.
When you are ready the next day, preheat oven to 200 degrees Fahrenheit.
I used to line my cookie sheet with foil out of habit, but have since just tossed the eggshells on the tray o’natural. You can then stick the eggshells in the oven for 10 minutes, just to make sure they are completely dry.
Then you are done! Next, you can use your sterilized eggshells for anything from seed starters, to making calcium powder for your plants or yourself!
- Wash your eggshells as you use them
- Boil a large pot of water
- Toss eggshells individually into pot
- Boil for 10 minutes
- Let cool, or scoop out and cool on a rack
- Air dry overnight
- Preheat oven to 200 degrees Fahrenheit
- Stick eggshells in the oven for 10 minutes