Eggshells can be used ground dry or prepared as an infusion for faster release.

Recipe:

• 6–10 clean eggshells
• Mortar and pestle or grinder
• Or 1 liter of water if preparing as an infusion

Steps (2 methods):

Method 1: Ground Eggshells
1. Wash the eggshells thoroughly to remove any traces of white or yolk.

2. Dry them in the sun or in an oven at a low temperature.

3. Grind them with a mortar and pestle or grinder until you obtain a fine powder.

4. Store in an airtight jar.

Method 2: Eggshell Infusion
1. Boil 1 liter of water.

2. Add 6–8 clean, ground eggshells.

3. Boil for 10 minutes and let it steep for 12–24 hours. 4. Strain and save the calcium-rich water.