I received a question last week regarding boiling egg shells with soup bones. My assumption was 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. That’s interesting.

So I thought I’d turn it over to you all to see if anyone could help.


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