The Food Safety Debate: Should We Wash Eggs Before Cooking?

Why Egg Safety Matters

Eggs are an affordable, protein-rich food enjoyed globally. But they’re also a known carrier of foodborne pathogens, especially Salmonella bacteria, which causes salmonellosis a major cause of illness worldwide.

Here’s why eggs are risky:

Contamination outside the shell: Bacteria from the hen or nesting area can end up on the shell.

Contamination inside the egg: If the hen is infected, Salmonella bacteria can be passed into the egg before the shell forms.

This makes egg handling, storage, and cooking critical to Food Safety.

The Big Question: Should We Wash Eggs?

❌ Why Most Experts Say “No”

In my opinion, washing eggs can do more harm than good, especially if done incorrectly. That’s because eggshells are porous, and washing with cold or even room-temperature water can:

Force bacteria inside the egg through suction

Disrupt the natural protective coating, increasing long-term spoilage risk

Also, unless you're using specialized temperature-controlled water, you might be making contamination more likely.

✅ Some Say “Yes” - But Only with Strict Conditions

Eggs can be washed, but only if:

The water is at least 20°F (11°C) warmer than the egg’s internal temperature

The washing is followed by sanitizing and drying

This method prevents suction that pulls bacteria in through the shell.

⚠️ However, doing this safely at home is nearly impossible. You can’t measure internal egg temperature easily, nor keep washing water perfectly controlled.

The risk of making contamination worse is too high without the proper equipment or knowledge.

The safer approach is to:

Focus on buying clean, intact eggs

Handle them with good kitchen hygiene

Cook them properly!

✅ How to Handle Eggs Safely at Home

Even without washing, you can dramatically reduce your risk of foodborne illness by following these practices:

1. Buy Right

Choose clean, uncracked eggs

Check for the “best before" or expiration date

Store them in the coldest part of your fridge, not the door (top-rated egg storage solutions)

2. Practice Good Hygiene

Wash your hands after touching eggs

Sanitize all surfaces and utensils used with raw eggs (eco-friendly cleaning cloth)

Clean up spills (if the egg breaks) immediately, even in the fridge (high-quality kitchen sanitizers)

3. Cook Eggs Thoroughly

Cooking eggs “kills” Salmonella, but only when they’re fully heated.

e.g. - scrambled eggs: no runny parts

Boiled: firm yolk and white

Casseroles and baked dishes: internal temp of at least 160°F (71°C) (high quality kitchen thermometer)

✅ Baked goods, e.g. cookies are generally safe once thoroughly cooked.

⚠️ Avoid These Common Raw Egg Mistakes

Raw or lightly cooked eggs are often used in homemade recipes and they’re a leading cause of foodborne illness. Be especially careful with: Homemade mayonnaise, salad dressings, different sauces, raw cookie or cake dough, egg-based health shakes or smoothies and homemade cakes made with raw eggs (not fully cooked) can pose food safety risks.

Safer Options:

Use pasteurized eggs (available in many supermarkets)

Choose commercially made products, which are heat-treated or pasteurized

Look for clear labelling on packaging or contact the manufacturer if unsure

So, should you wash eggs before using them? No, not if you're cooking at home.

Instead, focus on buying quality eggs, practicing kitchen hygiene, cooking them safely and thoroughly and avoiding raw egg dishes unless using pasteurized options.

Eggs require special care in the kitchen. Whether you're cracking them for a scramble or baking them into a cake, it’s essential to follow proper safety practices to avoid foodborne illness. Handling eggs with caution, ensuring they are stored and cooked properly, and understanding the risks can help you enjoy them safely.

A little extra care in the kitchen goes a long way in protecting your health.