Eating Boiled and Ground Eggshells: Why It’s Not a Safe Calcium Source

found in many over-the-counter calcium supplements. This has led to the assumption that they must be a good, natural calcium source.

But natural doesn’t automatically mean safe or effective.

The Real Risks of Eating Eggshells
Risk of Contamination (Salmonella)
Eggshells can carry Salmonella enteritidis—bacteria that can survive on the shell even after boiling. Here’s what many don’t realize:

Boiling may reduce but does not guarantee sterilization of bacteria trapped inside the shell’s pores

Chemistry
The FDA recommends cooking eggs to 160°F (71°C) to kill Salmonella in the egg.

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