Rinsing eggs before cooking may seem like a good way to clean them, but washing commercially purchased eggs is generally unnecessary and can create food-safety concerns. Store-bought eggs are typically cleaned during processing, and their shells have a natural protective barrier that helps prevent contaminants from entering through tiny pores.

Running an egg under water can potentially damage or remove part of that protective surface. Water and splashing can also spread bacteria from the shell to your sink, countertops, utensils, and other nearby surfaces. Instead of making the kitchen cleaner, rinsing can create additional opportunities for contamination.

The simplest approach is to leave commercially purchased eggs unwashed and crack them directly into your pan or bowl when you’re ready to cook. Proper cooking is an important part of reducing the risk from bacteria that may be present in raw eggs. If an egg is visibly dirty, follow the storage and cleaning guidance applicable to eggs in your region rather than routinely rinsing every egg.

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 limit the spread of bacteria and make everyday food preparation safer.