I throw all kitchen waste in the same bin (egg shells, meat, dairy, bones, you name it), and then use what they call EM (effective microorganisms?) to ferment them (outside of Japan the Japanese term "bokashi" is widely used, but here in Japan its just EM), and then I bury them in my backyard. Because of the anaerobic fermentation process, the compost has pH < 7, and maybe the egg shells balance it out? My vegetables seem to like it, so I haven't given it much thought, and, I already have enough bins for all kinds of garbage and don't want to begin sorting kitchen waste into different bins... For bonsai, I mostly use inorganic substrates (akadama + kiryu).
There's a lot of discussion on whether or not the EM fermentation is useful or not. What I see as a benefit is that stuff like meat/fish/dairy will not smell like dead corpse after a few weeks in the bin.