Rinsing eggs before cooking may seem like a good way to clean them, but food safety experts strongly advise against it. Store-bought eggs are already sanitized and have a protective coating that helps keep contaminants from entering through the porous shell.

When you rinse an egg under running water, you can remove this protective barrier. Water may also push bacteria through tiny pores in the shell and into the egg, increasing the risk of contamination before you even begin cooking.

Another concern is the water itself. Splashing while rinsing eggs can spread bacteria to your sink, countertops, dishes, and other nearby surfaces. This can create additional opportunities for harmful bacteria to spread around the kitchen.

The safest approach is simple: **“never rinse your eggs.”** Instead, crack the egg directly into your pan or bowl when you are ready to use it. There is no need to wash commercially purchased eggs before cooking.

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 food preparation safer.