Rinsing eggs before cooking may seem like a good way to clean them, but washing commercially purchased eggs is generally unnecessary and may create additional food-safety concerns. Store-bought eggs are typically cleaned during processing, while their shells retain a natural protective barrier that helps prevent contaminants from entering through tiny pores.

Running an egg under water can potentially damage or remove part of that protective surface. Water and splashing may also spread bacteria from the shell to your sink, countertops, utensils, and other nearby surfaces. Rather than making your kitchen safer, rinsing can create more opportunities for cross-contamination.

For commercially purchased eggs, the simplest approach is to leave them unwashed and crack them directly into your pan or bowl when you are ready to cook. Proper cooking is an important step in reducing the risk from bacteria that may be present in raw eggs. If an egg is visibly dirty, follow the storage and cleaning guidance recommended for eggs in your region instead of routinely rinsing every egg.

After handling raw eggs, wash your hands thoroughly with soap and water, and clean any surfaces or utensils that came into contact with them. These simple habits can help reduce the spread of bacteria and make everyday food preparation safer.