Avoid soaking eggs, since improper soaking can increase contamination risks.
When purchasing eggs from small producers, ask how they were handled and whether refrigeration is recommended.
8. Why Cold Water Can Be a Problem
One common misconception is that cold water is always the safest way to wash food.
With eggs, water temperature can matter.
When an egg is exposed to water colder than the egg itself, temperature differences may contribute to movement of moisture through the shell.
Under certain conditions, this can increase the potential for contamination.
Commercial egg-washing procedures account for these concerns by controlling water temperature and sanitation.
At home, however, people rarely measure the temperature of the egg or the wash water.
This is another reason routine household washing is not recommended for commercially cleaned eggs.
Rather than trying to duplicate industrial washing methods, consumers are better off following established food safety guidance.
9. How Long Can Eggs Safely Stay in the Refrigerator?
Proper refrigeration is particularly important for commercially washed eggs.
In the United States, the FDA recommends storing eggs promptly in a clean refrigerator at 40°F (4°C) or below.
For best quality, eggs should generally be used within three weeks of purchase.
The USDA indicates that raw shell eggs can typically be kept refrigerated for three to five weeks, depending on their condition and handling.
Keep eggs in their original carton.
The carton helps protect them from damage and reduces exposure to odors from other foods.
It also makes it easier to check the purchase or expiration information.
Storing eggs on a refrigerator door shelf may expose them to greater temperature fluctuations.
A shelf inside the main refrigerator compartment is usually a better choice.
10. Can You Tell Whether an Egg Is Safe by Its Appearance?
An egg can look completely normal and still contain harmful bacteria.
Likewise, some changes in appearance may indicate reduced quality without necessarily proving that dangerous bacteria are present.
This is why appearance alone is not a reliable food safety test.
Cracked eggs deserve particular caution because cracks can allow microorganisms to enter more easily.
Discard eggs with cracked shells when purchasing them.
If an egg has an unusual or unpleasant odor after cracking, discard it.
