The question of whether or not to wash eggs prior to cooking is more nuanced than many consumers might expect. While in some cultures it is common practice to clean eggs before cracking them open, others question the necessity of this step, citing concerns about safety and the effectiveness of eggshells as a natural barrier against bacteria. This article explores the pros and cons of washing eggs and offers guidance based on the recommendations of food safety experts.
Understanding Egg Safety and Bacteria
Eggs can potentially carry bacteria, such as Salmonella, which is often the primary concern when it comes to egg safety. These bacteria are predominantly found on the shell, having come into contact with it either through the hens themselves or the environment in which the eggs are laid and processed. To mitigate this risk, many countries have stringent regulations on egg production and processing.

In the United States, for example, the United States Department of Agriculture (USDA) mandates that eggs be washed and sanitized at the processing plant before reaching consumers. This pre-washing aims to remove any contaminants from the shell, thus significantly reducing the risk of illness. After this process, a thin protective layer known as the ‘bloom’ or ‘cuticle’ that naturally exists on eggs is often replaced with a thin coating of edible oil to prevent bacteria from entering and to prolong shelf life.
Pros and Cons of Washing Eggs at Home
Given that eggs are typically pre-washed in many regions, the question arises: is it necessary or beneficial to wash them again at home before use? Here are some points to consider:

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