Most people think they’re making eggs safer. They’re not. A single rinse, a quick scrub, a “just to be sure” wash at the sink can quietly erase the one thing nature designed to protect you. What looks like a harmless habit may be the very step that makes eggs more vulnerable, not less. The shell isn’t the danger. The sink mig…

Eggs arrive with their own security system, and it starts with the cuticle—a fragile, invisible seal that stands between the outside world and the inside of the shell. When that layer is left intact, an egg can safely sit at room temperature for days in many countries. But the moment it’s washed, especially in warm or fluctuating water, that barrier is stripped away and any bacteria on the surface gain a clearer path inward.

This is why commercially washed eggs must be refrigerated from factory to fridge, and why rewashing them at home only adds risk without benefit. The safest routine is simpler than it seems: buy from a trusted source, avoid washing before storage, refrigerate consistently once eggs are cleaned, and cook them thoroughly. Respecting the egg’s natural design doesn’t mean ignoring hygiene—it means understanding where real protection begins, and where well-meant habits quietly go too far.