Eggshell Calcium Balancer Powder

🧺 Ingredients

• 6–12 clean chicken eggshells (rinsed, membrane left in or out)
• A baking tray lined with paper
• A clean coffee/spice grinder or a mortar and pestle
• An airtight jar for storage

👩‍🍳 Method

1. Rinse the empty eggshells well and let them air-dry, then spread them on a lined tray.
2. Bake at 120°C (250°F) for about 10–15 minutes to dry them fully and kill any surface bacteria — they should be crisp, not browned.
3. Let the shells cool completely, then grind them to a fine, flour-like powder with no gritty shards left; sieve out any coarse bits and re-grind them.
4. Store the powder in a labelled airtight jar in a cool cupboard, where it keeps for a couple of months.
5. Use only the amount your vet advises for your recipe — as a rough guide many home-diet recipes call for roughly half a level teaspoon of powder per pound (about 450g) of boneless meat, but the correct dose depends on the whole diet.

📝 Notes

This powder is a supplement, not a food, and it does NOT by itself make a home-cooked diet complete — a balanced cat diet also needs taurine, the right fats, and other vitamins and minerals. Its one job is to correct the severe calcium shortfall and skewed calcium-to-phosphorus ratio of plain meat, which over time can cause serious bone problems, especially in kittens. Grind the shell to a truly fine powder so there are no sharp fragments, and always work out the amount with your vet or a veterinary nutritionist rather than guessing — too much calcium is as harmful as too little. Do not use it alongside a complete commercial food, which is already balanced.