Introduction
Many older home cooks grew up gathering fresh eggs from backyard coops, giving them a quick rinse, and moving on with breakfast prep. But modern food-safety advice has changed—and depending on whether your eggs come from the grocery store or a local farm, the rules can be different.
This guide explains when eggs should or shouldn’t be washed, why the “bloom” matters, and how to safely handle your carton at home. To wrap up, you’ll also find a simple recipe that puts fresh eggs to good use.
Should You Wash Eggs?
Store-bought eggs (U.S.): These are already washed and sanitized at the processing facility. Because the natural protective coating has been removed, they should not be washed again at home, as doing so can force bacteria through the shell. Keep them refrigerated.
Farm-fresh eggs: If they still have their natural “bloom” (a thin protective layer), they can safely stay unwashed until right before use. Only gently wash dirty spots with warm running water immediately before cracking.
General rule: If your eggs are clean and dry, don’t wash them ahead of time. If they’re visibly dirty, wash them only right before cooking.
Ingredients (Simple Country-Style Herb Scrambled Eggs):
4 large eggs
2 tablespoons milk or cream
1 tablespoon butter
Pinch of salt
Pinch of black pepper
1 tablespoon chopped fresh herbs (parsley, chives, or dill)
Instructions:
Prep the eggs: If using farm-fresh eggs, rinse them under warm water only at the moment you’re ready to cook. Pat dry.
Crack the eggs into a medium bowl and whisk with milk or cream until the mixture is pale and slightly frothy.
Heat the butter in a nonstick skillet over medium-low heat.
Pour in the egg mixture and let it sit for a few seconds.
Gently push the eggs from the edges toward the center with a spatula, creating soft folds.
Continue cooking until the eggs are barely set but still moist.
Remove from heat and season with salt, pepper, and fresh herbs before serving.
Serving and Storage Tips:
Serve immediately—scrambled eggs cool quickly and can become rubbery if reheated.
Leftover cooked eggs can be stored in the refrigerator for up to 2 days, though their texture will change.
Never store cracked raw eggs outside the refrigerator.
Fresh, unwashed farm eggs can be stored at room temperature for up to 2 weeks, but refrigeration extends their shelf life.
Variations:
