Vigilantly washing or scrubbing fruits and vegetables on the Dirty Dozen list is a common way to reduce pesticide residues between the store and your plate. Notoriously gritty or dirty produce, like leeks and mushrooms, are obvious candidates for a bath, while less conspicuous berries and greens may need more attention than they typically get. Some cooks follow U.S. Food and Drug Administration (FDA) recommendations and wash onions before cutting them to reduce the transfer of bacteria.
But have you heard of washing eggs?
Some people do, which is understandable—there are, indeed, important steps to take to safely handle this perishable protein. Unbroken, clean, fresh shell eggs may contain Salmonella bacteria that can cause foodborne illness and they’re perishable, just like raw meat, poultry and fish.
To be safe, eggs must be safely handled, promptly refrigerated and thoroughly cooked. No washing required.
Why You Shouldn’t Wash Your Eggs
According to the U.S. Department of Agriculture, washing store-bought eggs at home can actually increase contamination risk. Egg shells are porous, and when you wash eggs with water—especially water that’s cooler than the egg—the water can be drawn into the egg through tiny pores in the shell. This can allow bacteria in the water to be “sucked in,” increasing the risk of foodborne illness.
Government regulations require egg processors to carefully wash and sanitize USDA-graded eggs using only compounds meeting FDA regulations. This process regulates temperatures to prevent wash water from being drawn into the egg.
Here’s how to safely handle eggs, according to the U.S. Food and Drug Administration (FDA) and related U.S. government food-safety sources:
- Keep eggs refrigerated at 40 °F (4 °C) or below.
- Cook eggs thoroughly until whites and yolks are firm.
- Wash hands and surfaces that contact raw eggs—but not the eggs themselves.
These steps help prevent illness far more than rinsing the shell.
If you buy farm-fresh or unwashed eggs that still have dirt or debris on the shell, it’s recommended to wipe them with a dry cloth or paper towel just before cooking. But routine washing with water at home isn’t recommended for commercially sold eggs.
The FDA bottom line: Don’t wash eggs from the grocery store before storing them—doing so can compromise their safety. Instead, focus on refrigeration, careful handling and proper cooking, which are much more effective at preventing foodborne illness.