The food processing industry highlights the daily generation of large amounts of eggshell solid residue. In this way, this residue becomes a non renewable raw material to be reused as an additive in red ceramics, in order to reduce the volume of disposal to the environment and improve the physical properties of the product. The objective of this work was to evaluate the forming moisture, linear shrinkage of drying and shrinkage of drying burning of ceramic test pieces (CS’s) with formulations with 2% and 3% of white eggshell residue (ER) incorporated in clay. The clay and ER were collected in the city of Pelotas-RS. The ER sample was analyzed by X-Ray Fluorescence (XRF) and X-Ray Diffraction (XRD). After pressing, natural and artificial drying was carried out and the CS’s were burned. These were evaluated through normative parameters C-020/95, C-021/95 and C-026/95. The values obtained for the forming moisture were between 5.82 and 8.78%, for the linear shrinkage of drying between 0.10 and 0.43% and, for the linear contraction burning between -0.29 and 0.08%. The results showed that the addition of ER to the ceramic mass helped in the reduction of the forming moisture and the linear shrinkage of the ceramic test pieces.