Most people believe washing eggs before using them makes them safer and cleaner. However, food safety experts warn that washing store-bought eggs again at home can actually increase the risk of bacterial contamination. The problem lies in the tiny pores covering the eggshell and the natural protective layer that helps keep bacteria out.

In the United States and Canada, supermarket eggs are already washed and sanitized before being sold. This process removes their natural protective coating, known as the bloom, which means they must be kept refrigerated. Washing them again at home, especially with cold water, can create suction that pulls bacteria through the exposed pores and into the egg.

The safest approach is surprisingly simple: avoid washing supermarket eggs again. Keep them in their original carton and store them on a refrigerator shelf rather than in the door, where temperatures can fluctuate more frequently.

Farm-fresh eggs are different. If they are visibly dirty, they can be cleaned carefully using water warmer than the egg itself. Avoid soap and excessive scrubbing, dry them immediately, and place them in the refrigerator afterward.

Although washing food may seem like the best way to protect your family, eggs are a good example of why doing more is not always safer. Understanding how they are processed and stored can help prevent unnecessary contamination and keep everyday meals safe.