Many people believe washing eggs before cooking makes them cleaner and safer to eat. However, washing supermarket eggs again at home is generally unnecessary and may increase the risk of contamination. The eggshell contains tiny pores, and how eggs are processed and stored plays an important role in keeping them safe.

In the United States and Canada, commercially sold eggs are washed and sanitized before reaching grocery stores. This process removes the natural protective coating, known as the bloom or cuticle, which is why these eggs must be refrigerated. Washing them again at home does not make them safer and can potentially introduce bacteria through the shell.

The best approach is simple: avoid washing store-bought eggs before using them. Keep them in their original carton and store them in the refrigerator rather than in the door, where temperatures can fluctuate. If an egg is cracked or unusually dirty, it is safer to discard it rather than attempt to clean it.

Farm-fresh eggs may require different handling, depending on how they were collected and whether they have already been washed. If cleaning is necessary, follow appropriate food-safety guidance and use clean equipment. Remember, keeping eggs safe is not just about washing them. Proper refrigeration, careful handling, and thorough cooking are all important steps in protecting your family.