Eggshell Vinegar

[lazyyogi]

Hello....

I am curious about making an eggshell vinegar, to extract the minerals.

I tried one recently, and tasted it after about 6 weeks. The flavour was so, so strange: entirely new to me (which is why I cannot compare it to anything.) Does anyone have any experience making an eggshell vinegar, and
is a strange taste (not at ALL like vinegar) to be expected?

Thanks!
jennifer

[prani]

OK, I have to ask: is the taste bearable? I don't drink milk and I am concerned about my calcium intake, but I've been really apprehensive about this one for some reason.

I also know from cooking that one needs to be a little careful about eggshells: eggs are usually fine, even at room temperature, because the shell protects the inside...but I have heard that egg contamination can come from the shell when the egg is broken. I know that eggshells are not by nature dangerous, but I am not sure how to prevent contamination that would make one sick. Does anyone know if this is an issue? If so, how does one protect against it?

[lazyyogi]

Bearable? I don't know. My main concern, since i am so new to making these lovely herbal vinegars, was to find out if I did this correctly. I honestly only tasted a tad, and my tongue recoiled immediately. Not necc in horror, but in caution, due to the uknown-ness of the flavour.

I suppose contamination is a factor, but I washed them really well and dried them in the hot/dry sun. I'm sure that is sufficient, and I bet you expose yourself to more contaminants just cracking open eggs for a meal or something.

My question, to clarify, is more about what to expect, and maybe some ideas about what the heck happens in there?? With the eggshells and vinegars, since it seems to make a biggg change.

jennifer

[Green Raven]

The acetic acid in the vinegar reacts with the calcium in the eggshell, creating carbon dioxide (the bubbles) and calcium acetate. Calcium acetate is said to have a unpleasant, chalky taste. Since the acid in the vinegar gets consumed in the reaction, I would assume it would no longer taste acidic like vinegar.

Eggshells can be contaminated with salmonella. I don't know if the vinegar would destroy it. One site recommends baking the eggshells, but I don't know if this is necessary.

[lazyyogi]

green raven,

thank you for this information!

does it seem risky to you to eat this vinegar, re: salmonella?
thanks! jennifer

[Green Raven]

I searched a little and the information isn't entirely clear. Vinegar is being used as a disinfectant, including for salmonella, so you'd think the vinegar would kill it. I think it probably does, especially in full strength -- but I'm saw some talk of acid-resistant organisms starting to appear. But I'm not an expert at all, and not sure from what I read. Vinegar plus heat seems to be effective.

[lazyyogi]

green raven,

thank you!! i tend to not worry about such things, but i know there are things to consider and take seriously.
it sounds like the best thing i can come with is,
to use the vinegar in a soup or something that i will be heating. hopefully the heating doesnt negate the nutrient/mineral content!
with much thanks,
jennifer

[Bat in the Gloaming]

I don't know about using eggshells in vinegar to get calcium and other minerals nor do I know about the question of possible salmonella poisoning.

I am writing to bring up getting calcium, minerals and trace elements by making herb vinegars, infusions and bone broths. My understanding is that you can extract lots of high quality minerals including calcium from wild greens infused in vinegar, infusions as S. Weed instructs and bones simmered in herb water for 1 to 3 days including vinegar to extract the minerals. If you can't find reliable info on the safety of using eggshells or if it tastes icky how about these other sources?

Bat in the Gloaming

[lazyyogi]

bat in gloaming.
thanks for your thoughts!
i do get lots of minerals and such from daily herb infusions, other herbal vinegars, and many plant and bone sources. the eggshell vinegar question came about from an experiment,
based on a recommendation in S.weed's book about menopause, to make eggshell vinegars! I'm certainly not counting on this as an important source of calcium/minerals, it just became somewhat intriguing based on the weird chemical changes that occurred....


thanks!! jennifer

[treewicca]

i was of the understanding that vinegar has an alkalising effect in our bodies, even though it seems like an acid.

[NateFlory]

I have experimented with an eggshell vinegar before, and will mirror the comments about greens being an excellent source of calcium (among lots of other goodies). For pure calcium 'tonics' I can see how this works, since the calcium is in a readily absorbed state from the vinegar, but I also found it tasted "chaulky" rather than "vinegary" which didn't sit as well for my own bitter-loving palette.
Still, it's always fun to experiment.

[Luvmyweeds]

Make hardboiled eggs prior to using their shells. That should kill all bacteria. I remembered there was a thread a few years ago about egg shell vinegars. In it baking the shells was discussed.

Lisa
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