How to Make Egg Shell Calcium


Eggshell Calcium: Eggshell calcium presents healthy, balanced calcium due to trace amounts of other minerals contained in it. Eggshell calcium is probably the best natural source of calcium, and it is easier for your body to digest and absorb.Eggshells contain calcium carbonate, and approximately 40% of it is absorbable. One whole  eggshell makes about one teaspoon of powder, which yields about 750 – 800 mg. of elemental calcium plus other micro-elements, i.e. magnesium, boron, copper, iron, manganese, molybdenum, sulphur, silicon, zinc, etc.

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12 large eggshells-organic, free-range, pastured raised.

1. Rinse the eggshells under water water to remove any membrane that may be left in the shells.
2. Place the eggshells in a large pot and cover with water, bring to a quick boil , remove from heat and strain.
3. Place them on a cookie sheet and into a 250 F degree oven for 10 minutes until dry, but not brown.
4. Place dried eggshells in a coffee grinder or a Vitamix and pulse several times to a fine powder.
5. Store powdered eggshells in a covered glass jar or container, and keep it in a dry place, like the kitchen cupboard.
6. You can make calcium citrate by adding a few drops of lemon juice to 1 tsp. of eggshell powder in a bowl and let it stand in room temperature for 6 hours or more, but never longer than 12 hours since it will go bad. This helps break the shells down even further.

Serving: 1 tsp= 700-800 mg. (some authors say 1000-1200) absorbable calcium

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By Jeanne Rubin

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Share Your Thoughts

  1. dianeotr

    I have read  commercial/organic eggshells are cleaned through bleach solutions and water. Does the bleach contaminate the eggshell, which I would then be eating when I make egg shell calcium?

    March 13, 2013 • 4:11 pm •
  2. Jennifer

    Is eggshell calcium better than raw milk from pastured cows if a person can drink milk with no problems?
    Thank you!

    March 22, 2013 • 9:34 am •
  3. Jeanne Rubin

    Nope both are perfectly adequate as long as you are drinking milk daily. 1/4 tsp of calcium from eggshell equates to 700-800gm of calcium where 1 liter of milk = somewhere near 1000gms.Daily recommended dose is 800-1000mg

    March 22, 2013 • 10:30 am •
  4. Jeanne Rubin

    This could be very true. What I suggest is looking for a local source or if dairy is an option for you, it is also a great source.

    March 22, 2013 • 10:26 am •
  5. Anne

    I mis-remembered the details and dried egg shells in the oven at 200′ Celcius (that’s 392 F) Will they still be OK????

    Thank you very much

    February 21, 2016 • 4:42 pm •