Best Practice – Egg Shell Processing

1. Rinse egg shells thoroughly and set aside to dry

2. Using a large container with lid of your choosing, store away egg shells in freezer until container is full

3. Preheat oven to 180°C

4. Line 2x baking trays with baking paper and spread out frozen egg shells evenly

5. Bake egg shells for 1 hour or until they start to brown off slightly

6. Remove from oven and let cool down to room temperature

7. Using a food processor or Nutri Bullet, process a batch at a time into a fine powder

8. Place in a sealed container and store in a cool dry place.