The Natural Protection: Understanding the Bloom (300+ words)
Every fresh-laid egg comes coated in a natural protective layer called the cuticle or bloom. It’s a thin, invisible film that seals the thousands of microscopic pores on the shell.
The bloom has two essential jobs:
- Keep bacteria out.
Eggshells are porous. Without the bloom, bacteria—including Salmonella—can slip inside the egg.
With the bloom, the shell becomes a strong protective barrier. - Preserve freshness.
Moisture escapes through eggshell pores. The bloom slows this process dramatically.
Nature designed the bloom perfectly. It’s the egg’s “armor,” a built-in safety feature.
But here’s the important part:
👉 Washing an egg removes the bloom.
Once the bloom is gone, the egg becomes more vulnerable. Bacteria can enter more easily, moisture evaporates faster, and the egg spoils sooner.
That’s why in countries that don’t wash eggs—like the UK, France, Spain, Germany, and most of the world—eggs can safely sit at room temperature for weeks.
In those countries, washing your eggs at home is actively discouraged. It removes the bloom and increases the risk of contamination.
But then why does the United States wash eggs?
