Egg shells are edible, and because they are made of calcium carbonate, consuming them might actually contribute to bone strength. As much as 12% of an average egg’s weight is made up of its shell. There is a potential for bacterial contamination on an eggshell, so people who have compromised immune systems are advised to avoid consuming raw eggshells. Eggs can be boiled to make their shells easier to remove and to crush before eating. Hens can produce eggs with shells in a variety of colors, such as white, dark brown or blue. Eggshell color has not been found to affect taste or safety, but in general, only eggs with white or light brown shells are sold commercially.
More about eggs:
- A hen lays about 260 eggs per year.
- Although chickens are the most well-known poultry for laying edible eggs, turkeys also lay eggs. Turkeys tend to be protective of their eggs, however, which makes their eggs more difficult to collect.
- China produces the most eggs — about 390 million per year, or half of the world’s egg supply.