The fried, scrambled, poached and boiled eggs are an incredibly versatile food that full With vitamins, minerals, proteins, antioxidants and omega-3 fatty acids.
Although yolk and egg whites are often the reason we open an egg, the shell of the egg itself is a true wonder of Mother Nature.
Composed of 95% calcium carbonate crystals, the egg shell is covered with up to 17,000 small pores that allow air and moisture to enter the inner egg. The outermost layer of the shell has an integrated protection, called bloom or cuticle, which prevents dust and bacteria from entering the interior. Between the shell and the egg itself there is a transparent membrane, formed by proteins that also help in the defense against foreign contaminants.
The next time you eat eggs, you may want to cling to the shell. This is why.
Reference: https://www.naturallivingideas.com/eat-eggshells/, by Lindsay Sheehan
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