Many people wonder whether eggs should be washed before use, but the answer depends on their source. Freshly laid eggs come coated with a natural protective layer called the bloom or cuticle, which seals the shell’s pores and keeps bacteria out. Washing unprocessed eggs removes this barrier, making them more vulnerable to contamination.
In some countries like the U.S. and Japan, commercial eggs are washed and sanitized before sale, then refrigerated. These eggs don’t need further washing at home; a dry or lightly damp cloth is enough if they look dirty. In contrast, countries like much of Europe sell eggs unwashed, keeping the bloom intact. For these, washing should be avoided until immediately before use—if at all. Light dirt can be brushed off; heavily soiled eggs can be discarded.
Regardless of origin, proper handling matters: wash hands before and after touching eggs, clean surfaces, and cook eggs thoroughly. Refrigeration slows bacterial growth and keeps eggs fresh longer.
The key takeaway: don’t underestimate the natural protection eggs already have. Washing isn’t always safer—and sometimes it’s riskier. Know your eggs, respect the bloom, and handle them carefully.