When feeding purchased crashed oyster shell free choice, the egg shell thickness is "normal", may be tiny bit thicker than that of supermarket bought eggs. Our chickens are no big fans of oyster shells.
However they go crazy about own baked & crashed egg shells or local crashed clam shells when allowed. Not sure if this is because they are tastier, easier to digest or because they hand crashed and all unique sizes. But the following days the shells become super thick, especially at pointy eggs.
While super thick shells are more enjoyably to crack while cooking:
a) are those eggs healthier to eat because there might be also extra calcium in the egg itself compared to thinner shelled eggs?
b) is it healthy for chickens to "overdose" like that on calcium?
However they go crazy about own baked & crashed egg shells or local crashed clam shells when allowed. Not sure if this is because they are tastier, easier to digest or because they hand crashed and all unique sizes. But the following days the shells become super thick, especially at pointy eggs.
While super thick shells are more enjoyably to crack while cooking:
a) are those eggs healthier to eat because there might be also extra calcium in the egg itself compared to thinner shelled eggs?
b) is it healthy for chickens to "overdose" like that on calcium?