Eggs may look ordinary — small, smooth, and harmless. But the way you handle them before they hit the pan can make the difference between a safe, nourishing breakfast and a potential health risk. Some people scrub every shell as if it’s harboring germs, while others refuse to let a drop of water touch them. The surprising truth? Most eggs carry a hidden layer of protection that can’t be replaced once it’s gone.
Every egg comes with a natural shield called the cuticle, or “bloom.” This nearly invisible coating seals tiny pores in the shell, keeping harmful bacteria like Salmonella out. Washing an unprocessed egg under running water can strip away that natural armor, opening the door for bacteria. What feels like cleanliness might actually undo what nature designed to keep you safe.
In the U.S. and many other countries, store-bought eggs are already washed, sanitized, and refrigerated, so the natural bloom isn’t as crucial. But farm-fresh, unwashed eggs rely on that invisible barrier. For these eggs, the best approach is to avoid washing until you’re ready to use them. If the shell is visibly dirty, gently spot-clean it with a dry cloth or a barely damp paper towel — never immerse it in water. And if it’s too messy, it’s safest to toss it.
Storage and handling tips for safe eggs:
- Keep eggs in the refrigerator if they’re store-bought or washed
- Handle with clean hands at all times
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