Food Safety Agencies Warn Against Washing Eggs Before Refrigeration

Health authorities in the United States and the United Kingdom advise that washing eggs before storage removes the natural cuticle that protects the shell, increasing the risk of Salmonella contamination. The U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) recommend keeping eggs dry and refrigerating them in a cool, dry place, preferably in their original tray and away from other foods.

Food Standards Scotland echoes the guidance, urging consumers to store eggs in the refrigerator, observe best‑before dates, and consume cooked eggs promptly. Hard‑boiled eggs may be kept refrigerated for up to two days, and whole eggs can be frozen after whisking and sealing in airtight containers. These practices help reduce food‑borne illness, lower household waste, and save money.

The guidance is based on research showing that washing eggs eliminates the protective cuticle, making bacterial entry easier, and on broader food‑safety standards aimed at protecting vulnerable groups such as children, the elderly, and immunocompromised individuals.