Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed. If not washed, they can keep without spoiling for weeks without refrigeration.
Eggshells are porous, so when you wash them you're removing that natural barrier. Unwashed eggs can sit on your kitchen counter at room temperature for a couple of weeks and they'll still be edible. But once they've touched water, they need to be refrigerated.
“If you wash an egg before you cook it, because its shell is porous, the water…can push bacteria into the egg,” warns Amy Leigh Mercree, holistic health expert and bestselling author of ten books including The Mood Book.
Egg washing is not required in Australia, but sale of dirty eggs is prohibited by Food Standards Australia New Zealand (FSANZ). Storing washed eggs below 7°C can help reduce the ability of Salmonella to grow.
No. It's not necessary or recommended for consumers to wash commercially packaged eggs, and it may actually increase the risk of contamination because the wash water can be "sucked" into the egg through the pores in the shell. When the chicken lays the egg, a protective coating is put on the outside by the hen.
Wash eggs in warm water.
Rinse the eggs under warm running water. The warm tap water will draw out any dirt and bacteria from the shell; cold water can cause bacteria to go below the surface of the eggshell. Avoid any cleaning agents such as bleach, soap, or detergent.
Cleaning eggs
Eggs are porous and have active bacteria on the outside, so they should not be dipped or soaked in soapy water, Coufal said. There are many ways to wash an egg, but the temperature of the wash water is the key factor, he said.
In Europe it's a health risk to store eggs in the fridge. In Australia, it's a health risk to store them out of the fridge. Who is right? The answer is all about Salmonella, the general name for about 2,000 types of bacteria that lead to food poisoning.
The United States Department of Agriculture requires egg producers to clean and sanitize eggs. All of the eggs that you buy in a grocery store are washed—literally washed with soap and water—and the egg washing process removes the dirt and fecal matter that might carry salmonella.
In the commercial egg industry, eggs are washed and also pasteurized. Pasteurization is the process of rapidly heating eggs to a certain temperature and time to kill bacteria, and is required by the USDA for all commercial egg products sold in the US.
The major disadvantage of egg washing is the potential damage to the physical barriers, such as the cuticle, which can occur during or after washing, for instance fromincorrect operations, in particular washing eggs in cold water.
Local eggs, whether farmed or from your backyard, also don't need to be washed. If there are any bacteria, they will be killed by the heat in your pot of boiling water or your sizzling frying pan.
You don't need to refrigerate farm fresh eggs. Eggs are laid with a near invisible coating called the "bloom" or "cuticle" on the shell. What is this? This coating helps keep air and bacteria out of the egg, keeping the egg fresher longer.
If eggs are left unwashed with the bloom intact, you can place them on your kitchen counter. Unwashed, room temperature eggs should keep for about two weeks. If you aren't planning to eat your eggs for a while, we recommend refrigerating them.
Unwashed, freshly laid eggs can be kept at room temperature for at least 2 weeks and up to a month before being refrigerated. It's recommended to eat farm-fresh eggs within two weeks because they taste better, but you'll be fine if you eat the egg within one month of its laying.
With their gorgeous, orange yolks and rich flavor, there aren't many downfalls to farm-fresh eggs. However, since the inner membrane clings tightly to the shell of a fresh egg, it's near-impossible to have anything but ugly results when you try to hard-boil them.
In the UK, Grade A hen eggs may not be washed because the process is thought to "aid the transfer of harmful bacteria like salmonella from the outside to the inside of the egg," according to the Food Safety Authority of Ireland.
In Europe, farms vaccinate chickens against salmonella. That means the cuticle is still intact when eggs are sold. Refrigerating eggs with the cuticle intact could actually cause mildew to grow. Which could cause… you guessed it salmonella contamination.
Egg processors who participate are required to spray-wash their eggs with warm water and use a sanitizing rinse and air-drying techniques specified by USDA's Agricultural Marketing Service (AMS).
The Europeans, on the other hand, don't wash their eggs in order to rely on this natural “cuticle” to protect from contamination entering the egg. Many European countries, like the UK, vaccinate their hens to prevent the transmission of salmonella when the hens lay eggs.
Husbandry and hygiene practices in Europe
In Europe, it is unlawful to wash eggs because this process is believed to damage an outside layer of the egg shell known as the cuticle, making it easier for bacteria to penetrate the inside of an egg.
Avoiding temperature fluctuation is critical to egg safety. A cold egg left out at room temperature can sweat, facilitating the growth of bacteria that could contaminate the egg. Refrigerated eggs should not be left out for more than two hours.
A general rule, unwashed eggs will last around two weeks unrefrigerated and about three months or more in your refrigerator. If you're experiencing an egg boom, it's smart to refrigerate any unwashed fresh eggs you aren't planning to eat immediately. This will help them last longer.
Is washing of eggs recommended? No, because washing may aid the transfer of harmful bacteria like Salmonella from the outside to the inside of the egg.
Whereas an egg yolk mixed with water will yield a deep golden color (much like a whole beaten egg without any liquid). Using milk or cream will further enhance the color and gloss. However, feel free to use what you have on hand.