Rinsing eggs before cooking is a common habit, but food safety experts strongly advise against it. Eggshells are naturally porous, and store-bought eggs are already cleaned and sanitized during processing. They also have a protective coating that helps keep bacteria and other contaminants from entering the egg. Washing them at home can remove this natural barrier and potentially create a greater food safety risk.

When you rinse an egg under running water, the moisture can make it easier for bacteria on the shell to move through the tiny pores. This is especially concerning if the water is colder or warmer than the egg, as temperature differences can encourage bacteria to move inward. What seems like a harmless extra step could actually increase the chance of contamination.

There is also another problem: splashing water around the sink can spread bacteria onto nearby countertops, utensils, and other kitchen surfaces. Instead of washing eggs, it is safer to keep them refrigerated and handle them with clean hands. If an eggshell is visibly dirty or cracked, it is generally better to discard the egg rather than try to clean it with water.

For the safest results, skip the rinsing and simply crack the eggs directly into your pan or bowl. After handling raw eggs, wash your hands thoroughly with soap and water, and clean any surfaces or utensils that came into contact with the shells. This simple habit can help reduce unnecessary contamination in your kitchen