Running store-bought eggs under the faucet may seem like a good way to make them cleaner, but it can have the opposite effect. If cold water is used, the contents of the egg contract slightly, creating a small vacuum that can draw water and surface bacteria through the shell’s microscopic pores. This is why food safety specialists recommend leaving commercially cleaned eggs exactly as they are.

Farm-fresh eggs are a different situation. Because they usually still have their natural bloom, they can often remain unwashed until they are ready to be used. If a farm-fresh egg is visibly dirty, it should be cleaned carefully using water that is warmer than the egg itself. Warmer water causes the contents to expand slightly instead of pulling contaminants inward. Soap should be avoided, the egg should be dried immediately, refrigerated afterward, and used within a reasonable time.

For grocery-store eggs, the safest routine is also the easiest. Place them directly into the refrigerator in their original carton instead of transferring them to another container. Keeping them in the carton protects them from absorbing odors, reduces moisture loss, and helps preserve the expiration information.

It is also best to store eggs on a middle or lower refrigerator shelf instead of in the door. The door experiences frequent temperature changes every time it is opened, while interior shelves stay consistently colder. Combined with thorough cooking, proper storage greatly reduces the risk of foodborne illness.

Although washing eggs feels like an extra step toward cleanliness, it is usually unnecessary for commercially sold eggs. Modern processing has already done the cleaning. By storing them correctly and resisting the urge to wash them again, you can keep your eggs safer while avoiding an extra household chore.