Boiling Egg Shells in Broth

March 4, 2008

Hi all,

I just joined the group after a friend mentioned it yesterday. I run

a nutrition website called Modern Forager at www.modernforager.com. I

received a question last week regarding boiling egg shells with soup

bones. My assumption is that it would be a good way to add some

calcium to the soup, but I can't find anything by Googling it. Has

anyone had any experience with adding eggshells to soup, crushed or

otherwise? I did find that simmering eggshells in chicken broth for

10 minutes will clarify the broth though, which is something I didn't

know about.

Does anyone here have any insight regarding any benefits of adding

eggshells to the broth other than to clarify?

Thanks!

Kustes

http://www.modernforager.com

March 12, 2008

Two things, I've been searching for an article I read on the Internet a long

time ago about soaking an egg in apple cider vinegar. The ACV dissolves the

shell, and you are left with calcium rich ACV. The best source of calcium

available. I did it once and it was pretty cool. The egg was left with that

thin layer that is usually inside the shell. I drank a Tblspoon a day.

Yes, many women I know put their egg shells in their bone broth to draw out

the calcium. What do you mean " clarify the broth " ?

Kathy

Boiling Egg Shells in Broth

Hi all,

I just joined the group after a friend mentioned it yesterday. I run

a nutrition website called Modern Forager at www.modernforager.com. I

received a question last week regarding boiling egg shells with soup

bones. My assumption is that it would be a good way to add some

calcium to the soup, but I can't find anything by Googling it. Has

anyone had any experience with adding eggshells to soup, crushed or

otherwise? I did find that simmering eggshells in chicken broth for

10 minutes will clarify the broth though, which is something I didn't

know about.

Does anyone here have any insight regarding any benefits of adding

eggshells to the broth other than to clarify?

Thanks!

Kustes

http://www.modernforager.com

March 12, 2008

I remember there being discussion of this on the GFCFNN group. Seems

there are

people there familiar with doing it. Acid, like lemon juice or ACV, was used to

leach out

the calcium, soaked for...days? Weeks? I forget.

Gray, Chandler, AZ

>

> Hi all,

> I just joined the group after a friend mentioned it yesterday. I run

> a nutrition website called Modern Forager at www.modernforager.com. I

> received a question last week regarding boiling egg shells with soup

> bones. My assumption is that it would be a good way to add some

> calcium to the soup, but I can't find anything by Googling it. Has

> anyone had any experience with adding eggshells to soup, crushed or

> otherwise? I did find that simmering eggshells in chicken broth for

> 10 minutes will clarify the broth though, which is something I didn't

> know about.

>

> Does anyone here have any insight regarding any benefits of adding

> eggshells to the broth other than to clarify?

>

> Thanks!

> Kustes

> http://www.modernforager.com

>

March 12, 2008

Clarifying means to make the broth clear, taking out any bits of teeny tiny?

stuff floating around in it. In culinary school, we made consomme (highly

flavored clear broth) by making a " raft " of finely ground meat, vegetables and

eggs, including the shells. You stir this mixture into simmering stock, let it

just barely simmer, and the raft floats to the top and acts as a filter for the

consomme. As the broth bubbles it passes through the raft. Pretty cool. Plus it

adds tremendous flavor.

Danae

Boiling Egg Shells in Broth

Hi all,

I just joined the group after a friend mentioned it yesterday. I run

a nutrition website called Modern Forager at www.modernforager.com. I

received a question last week regarding boiling egg shells with soup

bones. My assumption is that it would be a good way to add some

calcium to the soup, but I can't find anything by Googling it. Has

anyone had any experience with adding eggshells to soup, crushed or

otherwise? I did find that simmering eggshells in chicken broth for

10 minutes will clarify the broth though, which is something I didn't

know about.

Does anyone here have any insight regarding any benefits of adding

eggshells to the broth other than to clarify?

Thanks!

Kustes

http://www.modernforager.com

March 12, 2008

I tried dissolving raw/washed/sun-dried egg shells in kombucha as an

experiment. It did (eventually) dissolve the shells, and the sour

flavor did get neutralized - so flavor was blah. I wondered though

if that meant the good bacteria were wiped out, so I didn't consume

much. It might also work better if the shells were first crushed in

a blender. BTW, a friend tried it but didn't realize she shouldn't

add the shells to the mother. She inadvertently committed matricide!

Below is from http://www.happyherbalist.com/KOMBUCHA_recipes.htm

As Barefoot recommends Kombucha Tea and Calcium leads to

health by balancing the body's pH. see Acid / Alkaline (TCM

Yin/Yang) explanation

Additionally KOMBUCHAL (see patent) research in Germany predicated

the same !

Here's a simple easy recipe for those that eat eggs and drink K-T

Save the EGG SHELLS form your eggs. We of course recommend using

only organic eggs. BTW we also recommend poaching the eggs but cook

the eggs any way you choose. Thoroughly rinse the egg shells and

allow to dry out. Crush the shells and add to aged Kombucha Tea. The

more sour the more better. Add enough K-T to completely cover the

egg shells plus 2-3 inches over the top, leaving 2-3 inches of air

space. Cap the container and allow to sit for a few days shaking

occasionally. The egg shell will dissolve and your K-T will now be

fortified with calcium. The health of this drink is theorized in the

1931 German Patent.

An advantage of this is that the sourness of the aged K-T will be

neutralized by the calcium.

A further development, if you choose, would be to evaporate the K-T

Calcium mixture. The simplest efficient method would be use a stove

top double boiler.

March 13, 2008

Thanks for the info all! So my next question would be is there really

value in doing this? Strong bones are highly dependent on magnesium

and vitamin D as well, so is upping the calcium intake really all that

beneficial or would this just tend to further unbalance the

calcium:magnesium ratio?

Thanks

>

> Two things, I've been searching for an article I read on the

Internet a long

> time ago about soaking an egg in apple cider vinegar. The ACV

dissolves the

> shell, and you are left with calcium rich ACV. The best source of

calcium

> available. I did it once and it was pretty cool. The egg was left

with that

> thin layer that is usually inside the shell. I drank a Tblspoon a day.

>

> Yes, many women I know put their egg shells in their bone broth to

draw out

> the calcium. What do you mean " clarify the broth " ?

>

> Kathy

>

> Boiling Egg Shells in Broth