13 reasons you shouldn’t be throwing your eggshells away

Keep the shells in boiling water for 10 minutes to kill any bacteria.

3. Bake to dry (optional but better)
After boiling, spread the shells on a tray and bake them at 100–120°C (210–250°F) for 10–15 minutes.
This makes them brittle, dry, and sterile.

4. Grind into a fine powder
Use a coffee grinder or blender. Never eat sharp shell pieces — they can injure your throat or digestive tract.

5. Store properly
Place the powder in an airtight jar away from humidity.

🥄 How to Use Eggshell Powder

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