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Should You Wash Eggs Before Using Them? Here’s What Experts Say

You reach into the carton, pull out an egg, and spot a small bit of dirt or straw on the shell. Instinctively, you think, “Shouldn’t I wash this first?”

Pause for a moment.

In many situations, washing eggs before using them isn’t the best idea. When eggs come directly from a farm or backyard coop, cleaning them too soon can actually raise the risk of contamination instead of lowering it.

Here’s why that happens.

Why Eggs Usually Don’t Need Washing

Eggs are naturally protected by a thin, invisible layer known as the bloom, or cuticle. This protein-rich coating:

Seals more than 7,000 tiny pores in the shell
Helps block bacteria such as Salmonella from entering
Prevents moisture loss inside the egg

Think of the bloom as nature’s built-in food seal. Washing eggs—especially with cool water—removes this protection and can open the door for bacteria to pass through the shell. For this reason, unwashed eggs are often safer than washed ones.

The Risk of Washing Fresh Eggs

Eggshells are porous by design. Once the bloom is removed, water can draw bacteria from the surface into the egg itself. Because of this, experts advise keeping eggs dry until you’re ready to use them.

Store-Bought vs. Farm-Fresh Eggs

Store-Bought Eggs:
Commercial eggs are typically washed and sanitized before they reach the store. Since the bloom has already been removed, refrigeration is required to slow bacterial growth.

Farm-Fresh Eggs:
These eggs still have their natural protective coating and can often be stored at room temperature for several weeks. Washing them too early removes that protection, meaning they should be used right away or kept refrigerated.

How to Clean Dirty Eggs Safely

If an egg is heavily soiled:

Dry cleaning: Gently remove dirt with a dry cloth or fine sandpaper to preserve the bloom.
Using water: If washing is necessary, use water warmer than the egg, dry it immediately, and use the egg right away.

Cooking with Eggs

Eggs are incredibly versatile, whether you’re baking or making breakfast. Common measurements include:

1/4 cup egg whites ≈ 2 large eggs
1/2 teaspoon salt for an omelet
3/4 cup milk for quiche

Final Thoughts

Eggs are one of the rare foods where minimal cleaning is actually the safer choice. Protecting the bloom helps keep eggs fresh, flavorful, and protected from harmful bacteria.

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