As someone who cracks a lot of eggs—whether for breakfast, lunch, weekend omelettes, or a batch of brownies—this question has come up more than once: Should I be washing my eggs before I use them?
It might seem like a good idea to give them a quick rinse, especially if they came with a bit of dirt or feathers. But surprisingly, the answer depends entirely on where your eggs come from.
Supermarket eggs
If you’re grabbing a dozen from your local grocery store, there’s no need to rinse. Commercial eggs are already cleaned before they hit the shelves. In fact, they go through a specific process where they’re washed, sanitised, and packed under strict food safety rules. This process also removes a natural outer layer called the ‘bloom’, which is why these eggs must be kept cold.
The bloom on an egg is the protective layer that seals the eggshell to prevent unwanted bacteria (Salmonella) from entering the egg.
Washing them again at home can actually do more harm than good. The water can seep through the porous shell and bring bacteria inside—exactly what you’re trying to avoid. Just pop them straight into the fridge and use them within a few weeks.
Farm-fresh or backyard eggs
If you’re lucky enough to get your hands on fresh eggs from a farmer’s market, a neighbour’s coop, or your chickens, the rules are a little different.
These eggs usually haven’t been washed and still have their bloom intact. This natural coating protects the egg from bacteria and keeps it fresher for longer, even outside the fridge. That’s why many people leave unwashed farm eggs on the counter without a second thought.
But if the eggs are dirty or if you’re about to use them, then go ahead and give them a quick clean, just before you crack them open.
Here’s how to do it safely:
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Use warm running water (never cold).
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Gently rub off dirt with your hands or a soft sponge—no soap needed.
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Dry the egg with a clean cloth and use it immediately.
Avoid soaking them or using anything too abrasive. A gentle rinse is all they need.
How to store eggs
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Store-bought eggs: Always refrigerate, ideally in their carton on a middle shelf (not the door, where the temperature fluctuates).
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Unwashed farm eggs: You can leave them at room temperature for up to three weeks or refrigerate for several months.
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Washed farm eggs: Treat them like store-bought eggs—keep them in the fridge and use them within a few weeks.
In short: if your eggs are from the store, don’t wash them. If they’re from a backyard or market, only wash them just before using. It all comes down to food safety and preserving the egg’s natural barrier.
Compiled by: Maegan-Leigh Jacobs
First published on Food & Home
Also see: GARDENA: Winter proofing your garden
