Every egg arrives with a built-in defense system: the cuticle, or “bloom.” This delicate outer layer seals microscopic pores in the shell, blocking bacteria like Salmonella from slipping inside. When you wash an egg—especially under running water—you can strip away that shield and even help push bacteria through the shell. That means the very act meant to “clean” the egg can make it more vulnerable.
In many countries, store-bought eggs are already washed and sanitized under strict controls, then refrigerated to keep them safe. Farm-fresh, unwashed eggs rely on their natural coating and can often be stored differently. If an egg is visibly dirty, it’s safer to gently spot-clean it right before use or simply discard it. Handle eggs with clean hands, cook them thoroughly, and remember: sometimes, leaving nature’s armor intact is the safest choice of all.
