Viral videos frequently show people carefully washing eggs with soap and water before placing them in the refrigerator or cracking them into a pan. At first glance, it seems like a smart habit. After all, rinsing away dirt and germs sounds like the safest option. However, according to food safety experts, washing commercially sold eggs at home is usually unnecessary and, in some cases, may even increase the risk of contamination. Understanding how eggs are processed before they reach grocery stores can help you store and prepare them more safely.
Although eggshells appear smooth and solid, they are actually covered with thousands of microscopic pores. These tiny openings allow gases to pass through the shell during the egg’s natural development. Freshly laid eggs are protected by a very thin, invisible coating called the bloom, also known as the cuticle. This natural layer seals many of the pores, helping keep moisture inside the egg while reducing the chance that bacteria from the outside environment can enter through the shell.
In countries such as the United States and Canada, commercially produced eggs are thoroughly washed and sanitized before being packaged for sale. This cleaning process removes dirt and greatly reduces surface bacteria, making the eggs cleaner when they arrive in stores. However, it also removes the natural bloom. Because that protective layer is gone, these eggs must remain refrigerated from the time they are processed until they are used. Keeping them cold helps slow bacterial growth and preserves freshness throughout storage.
Some other parts of the world follow a different system. In many European countries, eggs are generally not washed before sale. Instead, producers rely on the egg’s natural protective bloom to help prevent bacteria from entering. As a result, eggs may often be stored at room temperature for a limited period, provided they have been handled properly throughout the supply chain. The difference in storage recommendations reflects different food safety practices rather than one method being universally better than the other.
For eggs purchased from a typical grocery store in the United States or Canada, washing them again at home is not recommended. Cold running water can sometimes cause the contents of the egg to contract slightly, creating a small pressure difference that may pull moisture and bacteria through the shell’s pores. Using soap is also discouraged because eggshells are porous, and soap residues are not intended for contact with foods that naturally absorb moisture through the shell.
There is one situation where gentle cleaning may be appropriate. Farm-fresh eggs that still have their natural bloom but are visibly dirty can be cleaned if necessary. Experts recommend using water that is slightly warmer than the egg itself, avoiding soap or harsh cleaners, drying the eggs immediately, refrigerating them promptly, and using them within a reasonable period. Washing removes the bloom, so freshly cleaned farm eggs should be treated like commercially washed eggs and kept refrigerated afterward.
For everyday grocery-store eggs, the safest routine is also the easiest. Leave them in their original carton, store them in the refrigerator on a middle or lower shelf where temperatures remain more consistent, and cook eggs thoroughly according to your preference. The carton also helps reduce moisture loss and protects eggs from absorbing strong odors from other foods in the refrigerator.
While washing eggs may seem like an extra measure of cleanliness, it generally offers no additional safety benefit for commercially sold eggs and may even work against the protection already provided by proper processing and refrigeration. By understanding how eggs are handled before they reach your kitchen and following recommended storage practices, you can keep your food safe while avoiding an unnecessary step in your cooking routine.