Why the U.S. Washes Eggs (250+ words)

In the early 20th century, the U.S. had widespread issues with Salmonella outbreaks, tied to industrial-scale egg production. To control contamination on the surface of shells, the USDA created regulations requiring:

• mandatory egg washing
• sanitation before packaging
• strict refrigeration

This industrial washing process is strong — it uses warm water, detergent solutions, pressure sprayers, and sanitation rinses to remove all organic material. It also strips off the natural bloom.

Because the bloom is removed, the U.S. must then:

• refrigerate eggs from farm to store
• keep them cold permanently

Refrigeration prevents the now unprotected egg from sweating or developing condensation, which can draw bacteria inside the shell.

So in the U.S., the official rule is:

👉 Eggs are washed for you — don’t wash them again at home.

Double washing spreads bacteria or forces contaminants through the pores.

Why Many Countries Never Wash Eggs (200+ words)

In Europe, food safety authorities take the opposite approach:

• eggs should never be washed
• the bloom must remain intact
• refrigeration is optional, not required
• eggs can be stored on the counter

Their approach is:
Protect the egg’s natural barrier.

Since they maintain the bloom, eggs don’t require refrigeration and remain safe at room temperature.

In these countries, washing your eggs at home before cracking them open is considered unsafe.

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So… Should YOU Wash Eggs Before Using Them? (The Clear Answer)

Here is the definitive rule:

⭐ **If your eggs were washed before purchase (like in the U.S. or Canada):

DO NOT wash them again.
Just crack and use.

⭐ **If your eggs are unwashed (farm eggs, backyard eggs, European eggs):

Do NOT wash until right before using — and only if needed.

Washing unwashed eggs is acceptable only if you cook or refrigerate them immediately afterward.