Egg Shell - Dried and Ground

Egg Shell – Ground

1. Remove the egg shell from the egg. (the shell left after eating the egg)
2. Rinse this shell. (remove any egg white from inside the shell)
3. Allow the rinsed shell time to dry.
4. Grind and sieve this egg shell until a suitable micron size is achieved. (preferably 100microns or less)
5. Egg shell white. (a nice white pigment should be made)

taken from Stonebridge City Farm Nottingham: http://www.stonebridgecityfarm.com/