Do not pour out the water in which the eggs were cooked! You'll need it again…
I bet that you always drain the water in which the eggs were cooked, and pour cold water instead, so that the shell is easier to clean. In principle, everything is correct and logical… But recently, British scientists have made a discovery that may encourage you to change this habit developed over the years.
It turns out that water when cooking eggs acquires a lot of useful properties. And it will definitely be useful to you... for household needs. And not for eating, as many might have thought.
It is known that the eggshell protects the embryo from various damages. She is also an indispensable supplier of vitamins and minerals for the future chick. The shell contains many useful substances: iron, phosphorus, potassium, sulfur, nitrogen, etc. Approximately 90% of their total amount is calcium carbonate. It was he who interested scientists.
The fact is that calcium carbonate is an excellent "recharge" for plants. It helps to maintain the pH of the soil at the level of 6.0-6.5 units, and also saturates plants with useful substances. Of course, it cannot become a full-fledged source of vitamins and minerals, but still its benefits for home or country greens are very noticeable.
That is why it is highly not recommended to drain the water in which the eggs were cooked. It is better to leave it to cool, and then fertilize the flowers with it. During cooking, the water is saturated with all the micronutrients that are present in the shell. Why just pour such a "treasure" into the sink? This is an excellent analogue of purchased means for watering plants, and besides, it is completely natural, without any unknown chemicals and additives.
Before you start watering plants with "egg" water, you should figure out whether it is really necessary. Like humans, an overabundance of vitamins can be harmful to plants. Therefore, first we must learn how to determine the lack of calcium carbonate in flowers.
Most often, plants that need additional nourishment turn yellow and curl their leaves, the root system develops poorly. If nothing is done, it may soon die. Perhaps the "egg" water will just be able to save him from such a fate.
Also pay attention to the shoots — in "sick" plants they are weak and thin, have a pale, poorly pronounced color.
If all the "symptoms" converge, then the greens lack some vitamins. Treat the "patient" with the water in which the eggs were cooked, at least once every 3-4 weeks. Of course, this is provided that you do not use another purchased top dressing.