Washing store-bought eggs at home is unnecessary and can actually pose a serious food safety risk.

An eggshell contains up to 17,000 microscopic pores that allow air and moisture to pass through it.

Naturally, a hen covers the shell in an antibacterial layer called the “bloom,” which seals these pores against bacteria.

In North America, commercial eggs are thoroughly pre-washed before sale, removing the natural bloom and requiring refrigeration.

Re-washing eggs at home in cool water creates a vacuum effect that pulls surface bacteria straight through the exposed pores.

In contrast, European countries keep the bloom intact, allowing unwashed eggs to be safely stored at room temperature.

Unwashed farm-fresh eggs with visible dirt should only be cleaned using plain water that is warmer than the egg itself.

Warm water causes the egg’s contents to expand outward, preventing dirty water from being sucked back inside the shell.

Store-bought eggs should be kept unwashed in their original carton on a middle refrigerator shelf to preserve quality.

Properly cooking your eggs remains the most effective and reliable way to eliminate any remaining bacterial risks.