While eggshells are indeed rich in calcium carbonate (about 95% of their composition)—and have been used traditionally in some cultures as a calcium supplement—consuming them at home, even when boiled and ground, carries significant health risks that outweigh potential benefits.
Here’s what you need to know before considering this practice.
⚠️ Key Risks of Eating Eggshells
1. Salmonella Contamination
- Eggshells can harbor Salmonella bacteria, even if the inside of the egg is clean.
- Boiling may not fully sterilize the shell’s porous surface, especially if done briefly.
- Symptoms of salmonellosis: fever, diarrhea, abdominal cramps—especially dangerous for older adults, pregnant women, and those with weakened immunity.
2. Physical Injury from Sharp Fragments
- Even finely ground eggshells can retain microscopic sharp edges.
- These may irritate or scratch the esophagus, stomach lining, or intestines, potentially causing internal micro-tears or inflammation.
3. Heavy Metal Contamination
- Eggshells can absorb environmental toxins like lead, cadmium, or arsenic from soil, feed, or water—depending on how the hens were raised.
- Home preparation offers no way to test for or remove these contaminants.
