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egg shells, sea shells, stock?

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  • egg shells, sea shells, stock?

    I'm sure I've read somewhere that you can use both egg shells and sea shells to make 'bone broth' type stock, but I can't remember where. Does anyone here use them?

    Do you just throw them in with your regular bones when you're making broth?

    Will the egg shells dissolve completely? Cause I don't want to sieve off the meat to eat, if it's full of crunchy egg shell 'bits'.
    SW: 68 kg. * CW: 61.5 kg. * GW: 60 kg or less...
    “Your work is to discover your work and then with all your heart to give yourself to it.” ~ Buddha

  • #2
    If you dry and then put through a coffee grinder the egg shells, they will just dissolve. Always assuming that you are adding either lemon juice or vinegar....

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    • #3
      Originally posted by breadsauce View Post
      If you dry and then put through a coffee grinder the egg shells, they will just dissolve. Always assuming that you are adding either lemon juice or vinegar....
      Tell me about the egg shells in the broth please. What does it do for you?

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      • #4
        I've heard that eating crustation(sp?) shells can cause an allergic reaction. I don't know if/how that would apply to making a broth and drinking it.

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        • #5
          i've made broth out of crayfish and crab bodies. or do you mean sea shells like oyster or clam shells?

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          • #6
            Originally posted by Rosemary 231 View Post
            Tell me about the egg shells in the broth please. What does it do for you?
            How to Make Calcium using Egg Shells

            There are other sites with more info too. Basically, it provides a whole slew of minerals which can be hard to obtain otherwise. Also the membrane is supposed to be very good for joints etc.

            I wash and dry the shells, grind them to a powder and add to stock, and sometimes to water kefir.

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            • #7
              Originally posted by breadsauce View Post
              How to Make Calcium using Egg Shells

              There are other sites with more info too. Basically, it provides a whole slew of minerals which can be hard to obtain otherwise. Also the membrane is supposed to be very good for joints etc.

              I wash and dry the shells, grind them to a powder and add to stock, and sometimes to water kefir.
              Awesome, thanks for the link breadsauce.
              SW: 68 kg. * CW: 61.5 kg. * GW: 60 kg or less...
              “Your work is to discover your work and then with all your heart to give yourself to it.” ~ Buddha

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              • #8
                OK, quick follow up. I made some bone broth, and added some egg shells. I left them whole, as opposed to grinding them (don't have coffee grinder) and essentially just wanted to see what would happen. They definitely softened up and I was able to sieve them out at the end. No yukky taste or anything... and no grit in my broth... So next time I will try crushing the shells. This will definitely help the whole egg shell be broken down.

                Rosemary 231, I'm sure that I read somewhere that shells contain calcium... egg shells in particular, so are a good food for countering osteoporosis, etc.

                I still want to find out more about it myself, in particular which are the best shells to use (maybe all of them? I don't see why not).
                SW: 68 kg. * CW: 61.5 kg. * GW: 60 kg or less...
                “Your work is to discover your work and then with all your heart to give yourself to it.” ~ Buddha

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