Viral videos often encourage people to wash eggs with soap and water before putting them in the refrigerator, but food safety experts say this is unnecessary for most store-bought eggs. In fact, washing commercially sold eggs at home can increase the chance of bacteria entering the shell instead of making the eggs safer.

Eggshells contain thousands of tiny pores and are naturally protected by a thin coating called the **”bloom, or cuticle.”** This invisible layer seals the pores and helps keep out bacteria and moisture. In the United States and Canada, eggs are washed and sanitized before reaching stores, which removes this protective coating. Because of that, they must stay refrigerated throughout storage and transport.

Many European countries take the opposite approach by leaving the natural bloom intact. Since the protective layer remains, eggs can often be stored safely at room temperature for a limited time if handled properly. Rewashing grocery-store eggs at home may do more harm than good because cold water can create a slight vacuum inside the egg, allowing water and bacteria to pass through the shell’s pores.

There is one exception for farm-fresh eggs that still have their natural coating but are visibly dirty. Instead of soap, use water that is warmer than the egg, dry it immediately, refrigerate it right away, and use it soon. This method helps reduce the risk of bacteria being pulled into the shell.

For everyday grocery-store eggs, the safest method is the simplest: leave them unwashed, store them in their original carton on a middle or lower refrigerator shelf, and cook them thoroughly before eating. Although washing eggs may seem like a smart habit, understanding how they are processed shows why **”leaving them unwashed is often the safest choice.”**