Whether eggs should be washed depends on how they were handled before reaching your kitchen.
Fresh eggs naturally have a protective outer layer called the cuticle or “bloom,” which helps prevent moisture loss and keeps bacteria out.
Washing removes this layer and makes the shell more porous.
Store-bought eggs in many countries are already cleaned and processed, so they don’t need to be washed again at home.
In fact, re-washing them can damage the shell’s surface. Safety mostly comes from handling eggs properly and cooking them thoroughly.
Farm-fresh eggs with the cuticle still intact are usually best left unwashed until right before use. Commercial eggs require no extra cleaning.
No matter the source, good handling and full cooking are the most important steps for safe kitchen practices.
