Tag: Eggshell

Eggshells are approximately 95% calcium carbonate, but that doesn't tell the whole story. In reality, the answer to "Does the egg shell contain protein?" is a definitive yes, though most of it is concentrated in a specific part.

While the shell is the most obvious inedible part of an egg, you can, in fact, eat the shell if it is processed properly. For most home cooks, however, the hard outer shell is the only truly inedible part, though special care must be taken with all components to ensure food safety. The main concern with any part of the egg you can not eat is the risk of bacterial contamination.

Eggshells, primarily composed of calcium carbonate, are often discarded without a second thought. However, a growing body of evidence and traditional wisdom suggest that the shell of an egg does indeed have significant nutritional value, particularly as an excellent and highly absorbable source of calcium.

In the United States, all commercially produced eggs are required to undergo a washing and sanitizing process, and a common practice is the use of a mild chlorine solution. This process is regulated to ensure the safety of the eggs before they reach your kitchen, though it does raise questions for consumers about the cleaning agents used and their nutritional impact. Understanding this process and the global differences in egg handling provides valuable insight into the safety and quality of the eggs you consume.