The egg is a powerhouse of nutrition for dogs, both the whites and the yolk, but also the shell itself. Eggs contain all the essential amino acids, and are a very highly digestible source of protein with a high nutritional value. They are loaded with vitamins and minerals, too. Eggs are a perfect source of protein.
How to Add Eggs to Your Dog’s Diet
There are so many ways to feed eggs to dogs. You can cook them—hardboiled, fried, poached—or serve them raw. You can even serve dogs scambled eggs too. Omelets or frittatas can be made for you and your dog to share; just don’t add ingredients that can harm a dog (such as onions, chives and garlic) and go light on the salt and pepper. Eggs are perfect a binder when added to warm oatmeal or rice. You can use eggs for a meal topper, enhancing a kibble meal with fresh and bioavailable proteins and other nutrients. (Make sure you take into account the calories in an egg before supplementing your dog’s food.) And, you can grind up the shells for a great and very affordable source of calcium carbonate (see below for directions).
Ideally, choose your eggs for dogs from free-range or pastured chickens, or organic Omega-3 enriched eggs, which come from hens who were fed flax. These eggs contain the essential omega-3 fatty acid, alpha-linolenic (ALA), plus two other omega-3 fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic (DHA).
Easy Hard-boiled Eggs
Steaming is the best, and most foolproof way, to cook eggs for dogs. Place cold eggs on a rack in a pot with 1 cup of boiling water. Cover and cook for 11 to 10 minutes, depending on egg size. Drain, then place the eggs in cold water for just a few minutes.
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Muffin Size Spinach Frittatas for You and Your Dog
Preheat oven to 400°.
- 1 cup chopped spinach, fresh or frozen (make sure you wring most of the water from it)*
- 7 large eggs, beaten
- 1/3 cup 2% milk
- 1/2 cup cheddar cheese
- Half of a red bell pepper, diced fine
*You can use any leafy green vegetable, including kale, collard or mustard greens, swiss chard, beet tops, or grated zucchini.
1. In medium bowl, whisk together all the ingredients.
2. Lightly coat muffin tins with oil or butter (or use paper muffin cups that have been sprayed lightly with oil). Spoon the mixture into each of the cups to ¾ full. Using a non-stick muffin pan gives the best results.
3. Bake 15 to 18 minutes until lightly golden and the eggs are set. Cool and remove carefully from the muffin cups.
Yield: 12 individual servings
Calorie Count: 65.3 Kcal each.