Why We Don’t Need to Wash Eggs Anymore

Eggs are a staple in kitchens worldwide, valued for their versatility and nutrition. However, there’s long been a debate about whether or not to wash eggs before use. It turns out, for most of us, washing eggs is not necessary – and might actually reduce their shelf life and increase the risk of contamination. Here’s why we no longer need to wash eggs and the best practices for handling them safely.

The Protective Cuticle

When hens lay eggs, they’re coated with a natural, protective layer called the cuticle or bloom. This layer seals the pores on the eggshell, creating a barrier against bacteria like salmonella and preventing moisture from evaporating. Washing eggs removes this protective coating, leaving eggs more vulnerable to bacteria and causing them to spoil faster.

Why Commercial Eggs Are Washed in Some Countries

In the United States and other places, eggs are washed and sanitized before they reach grocery shelves. This is a regulatory requirement aimed at reducing bacteria on the shell before it enters homes. Because the protective cuticle is removed, U.S. eggs need to be refrigerated immediately after washing to prevent contamination and spoilage.

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