We’ve already talked a lot about the contents of an egg, but some credit is due to the unsung hero that is the eggshell. In nature, this tough layer of calcium carbonate protects the developing embryo within the egg. In the kitchen, the eggshell keeps its contents fresh in the pantry for up to two weeks on its own.
Eggs can last even longer when stored in the fridge, although if you live in the U.S., you are probably already storing your eggs in the fridge. That’s because the Food and Drug Administration requires egg farmers to wash and dry eggs, which removes potential contaminants but also makes American eggs more vulnerable to salmonella infection. Therefore they require eggs to be refrigerated even though farm-fresh eggs don’t naturally require this treatment. On the plus side, eggs can last up to two months in the fridge, ensuring that you will always have some handy to cook with.
In addition, eggshells themselves are technically edible as well if prepared correctly, although neither as delicious nor as nutritious as their contents. The conventional way to eat eggshells is to cook them to kill off any bacteria and then crush them up into a powder. From there, you can add them to any dish for a boost in calcium.
