Boil Eggshells in a Saucepan — It’s Smart and Saves a Lot of Money

Ingredients

• Used eggshells (peeled or cracked)
• Water (enough to cover the shells)

Instructions

1. Collect the shells: Rinse your eggshells thoroughly to remove any egg white or yolk residue. Let them dry if you want to store them up first.
2. Boil: Place the clean shells in a saucepan and cover them with water.
3. Simmer: Bring the water to a boil, then reduce the heat and let the shells simmer for about 10–15 minutes. This removes bacteria and makes the shells brittle and easy to crush later.
4. Drain & Dry: Drain the hot water and spread the shells out on a baking sheet or plate to dry completely.
5. Reuse: Once dry, you can crush the eggshells into small pieces. Sprinkle them in your garden to enrich the soil with calcium, add them to your compost bin, or use them as a natural abrasive cleaner for stubborn pots and pans.

Tip:
Store boiled, dried eggshells in an airtight jar to have a ready supply for garden or household use.

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