Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 Hello all, As I was making stock yesterday, it finally occurred to me to share something that was suggested to me in my nutrition class: To add even more nutrition to my stocks, I add eggshells (adds calcium), discarded stems from kale and other greens and one piece of kombu (sea veggie). Just a suggestion. Riki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 That's a neat idea, I wonder if the white left stuck to the shell would get out the impurities from the stock. > > Hello all, > > As I was making stock yesterday, it finally occurred to me to share > something that was suggested to me in my nutrition class: > > To add even more nutrition to my stocks, I add eggshells (adds calcium), > discarded stems from kale and other greens and one piece of kombu (sea > veggie). > > Just a suggestion. > > Riki > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 --- In , " haecklers " <haecklers@y...> wrote: > > That's a neat idea, I wonder if the white left stuck to the shell > would get out the impurities from the stock. > What impurities? On another note, I have often wondered if the egg shells would provide any nutritional value. do they disintegrate? If the bones become soft I imagine this would too. Still the thought of biting into an eggshell would want me to confirm what it comes out like. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 > > > > That's a neat idea, I wonder if the white left stuck to the shell > > would get out the impurities from the stock. > > > What impurities? egg whites are used to clarify stock. So whatever stuff is lurking in it causing it to appear less than crystal-clear. > > On another note, I have often wondered if the egg shells would provide > any nutritional value. do they disintegrate? If the bones become soft > I imagine this would too. Still the thought of biting into an eggshell > would want me to confirm what it comes out like. I'm curious, too. Seems to me it might have an odd taste. The vinegar would break down the egg shell, though. huh. I put them in my garden. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 , I put the shells in last at the top and they stay completely intact. When the stock is done, I take them out carefully with a slotted spoon. I have yet to bite into one. Eggshellls are loaded with calcium. Riki >--- In , " haecklers " <haecklers@y...> >wrote: >> >> That's a neat idea, I wonder if the white left stuck to the shell >> would get out the impurities from the stock. >> >What impurities? > >On another note, I have often wondered if the egg shells would provide >any nutritional value. do they disintegrate? If the bones become soft >I imagine this would too. Still the thought of biting into an eggshell >would want me to confirm what it comes out like. > >Thanks, > > > > > > >________________________________________________________________________ >________________________________________________________________________ > > ><HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT FACE= " monospace " SIZE= " 3 " > ><B>IMPORTANT ADDRESSES</B> ><UL> > <LI><B><A HREF= " / " >NATIVE NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive with Onibasu</LI> ></UL></FONT> ><PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: -owner " >LIST OWNER:</A></B> Idol ><B>MODERATORS:</B> Heidi Schuppenhauer > Wanita Sears ></FONT></PRE> ></BODY> ></HTML> >------------------------------------------------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 I know a lot of people who feed their dogs a raw diet who leave the shells out to dry then grind them in a mortor and pestle prior to adding them back to the dog's food. I never thought to apply the concept to my own food. Thanks for the tip! -Lana > >On another note, I have often wondered if the egg shells would provide > >any nutritional value. do they disintegrate? If the bones become soft > >I imagine this would too. Still the thought of biting into an eggshell > >would want me to confirm what it comes out like. > > > >Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2006 Report Share Posted January 8, 2006 Eggshells have a lot of calcium, I doubt it they'd add much flavor. I put eggshells in my garden too. I've heard earthworms love them, but can't imagine how something so soft can eat something so hard. They do always disappear, though. - Renate > > On another note, I have often wondered if the egg shells would provide > > any nutritional value. do they disintegrate? If the bones become soft > > I imagine this would too. Still the thought of biting into an eggshell > > would want me to confirm what it comes out like. > > I'm curious, too. Seems to me it might have an odd taste. The > vinegar would break down the egg shell, though. huh. I put them in my > garden. > B. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2006 Report Share Posted January 8, 2006 Riki- >As I was making stock yesterday, it finally occurred to me to share >something that was suggested to me in my nutrition class: > >To add even more nutrition to my stocks, I add eggshells (adds calcium), >discarded stems from kale and other greens and one piece of kombu (sea >veggie). Interesting. How do the eggshells affect the taste? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2006 Report Share Posted January 8, 2006 --- In , Idol <Idol@c...> wrote: > > Riki- > > >As I was making stock yesterday, it finally occurred to me to share > >something that was suggested to me in my nutrition class: > > > >To add even more nutrition to my stocks, I add eggshells (adds calcium), > >discarded stems from kale and other greens and one piece of kombu (sea > >veggie). > > Interesting. How do the eggshells affect the taste? > > > - They don't, really. > Quote Link to comment Share on other sites More sharing options...
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