Whether rinsing eggs before cooking is necessary or not is one of those household debates that feels small on the surface but carries layers of history, science, and emotion underneath. In many families—especially in previous generations—washing eggs was simply part of the routine. If eggs came from backyard chickens, they often had visible dirt, feathers, or residue on the shell. Rinsing them seemed logical and responsible. Parents passed the habit down to their children as part of basic kitchen hygiene. It wasn’t superstition; it was caution shaped by context. At the time, access to refrigeration, standardized processing, and strict commercial sanitation wasn’t what it is today. If your mother rinsed eggs before cracking them, she likely did it out of care, not misinformation. In her environment, it made sense. That historical background matters because food habits are often rooted in practical realities from earlier decades. What once was necessary may no longer be recommended, but that does not make it foolish. It simply reflects how food systems evolve over time.

Modern commercial egg production, however, operates very differently from small-scale backyard farming. In countries such as United States, Canada, and Japan, eggs sold in supermarkets go through a regulated process before they ever reach store shelves. They are washed and sanitized at processing facilities using carefully controlled water temperatures and approved disinfecting solutions. After cleaning, they are graded for quality, inspected for cracks or contamination, and then refrigerated almost immediately. During this commercial washing process, a thin natural protective coating on the shell—known as the cuticle or bloom—is often removed. Because that barrier is reduced, refrigeration becomes essential to slow bacterial growth. By the time you purchase a carton from the supermarket, those eggs have already been cleaned under far more controlled conditions than most home kitchens can replicate. This is a key distinction. The eggs you buy are not in the same condition as freshly collected farm eggs. They have already been processed with safety standards in mind.

Interestingly, rinsing commercially processed eggs at home can actually increase risk rather than reduce it. One major concern is splash contamination. When an egg is held under running water, any bacteria that might be present on the shell can be spread onto the sink, countertops, hands, or nearby utensils. This phenomenon, known as cross-contamination, is a common source of foodborne illness in home kitchens. There is also a temperature issue. If the water used to wash the egg is cooler than the egg’s internal temperature, the contents inside the shell can contract slightly. That contraction can create a mild vacuum effect, potentially drawing bacteria from the shell surface inward through microscopic pores. Commercial facilities carefully control wash-water temperature to prevent this from happening. At home, most people simply turn on the tap without measuring temperature precisely. Additionally, eggshells are naturally porous but protective. Repeated washing can compromise any remaining barrier on the surface. In short, the instinct to “clean more” does not necessarily translate into “safer.” In some cases, it does the opposite.

Major food safety authorities, including the United States Department of Agriculture, generally advise against washing store-bought eggs. Their recommendations are straightforward: keep eggs refrigerated, avoid washing them before use, wash hands after handling raw eggs, and cook eggs thoroughly—especially if you are concerned about safety. Proper cooking is far more important than shell rinsing. For example, eggs should be cooked until the whites are fully set, and if higher safety is desired, the yolks should be firm rather than runny. It’s also recommended to crack eggs on a flat surface rather than the edge of a bowl, which reduces shell fragments and limits contamination. These guidelines are based on decades of food safety research. From a scientific standpoint, simply cracking and cooking a refrigerated, commercially processed egg is considered appropriate and safe practice. Therefore, if someone skips the rinsing step with supermarket eggs, they are following current expert recommendations.

Another important point often misunderstood is where contamination typically occurs. When people worry about bacteria such as salmonella, they often imagine it sitting on the outside of the shell. While that can happen, many cases of contamination originate inside the egg before the shell even forms. If salmonella is present internally, no amount of shell washing will remove it. The only reliable safeguard in that scenario is proper cooking. Heat destroys harmful bacteria. That’s why food safety professionals emphasize temperature and thorough preparation over rinsing. This distinction helps clarify why washing feels protective but may not meaningfully change actual risk. Understanding this shifts the focus from ritual cleaning to evidence-based handling. The most effective protections are refrigeration, minimizing cross-contamination, and cooking to safe temperatures—not running eggs under the tap.

Of course, not every disagreement about egg washing is purely scientific. Kitchen habits are deeply personal. They connect to family traditions, childhood memories, and feelings of competence. When one person says, “You don’t need to rinse those,” the other may hear, “You’re doing it wrong,” or “My family’s way is better.” Even if that was not the intention, tone and context matter. In many cases, the tension isn’t about bacteria at all—it’s about respect and being corrected. From a modern food safety perspective, not rinsing commercially processed eggs is correct. However, older habits were not irrational; they were practical in a different setting. Recognizing that both approaches come from a place of care can diffuse conflict. A simple acknowledgment—“I looked it up, and apparently you’re right about store eggs”—can resolve more than the technical debate ever could. In the end, proper storage and cooking are what truly make eggs safe. And maintaining respect in the kitchen may matter even more than the method used to crack them.