Updated: Feb. 22, 2024
If you've recently received a carton of farm fresh eggs, you might be wondering how to wash fresh eggs so they aren't covered in bits of feather, grass or dirt.
Eggs are so versatile and nutritious that they’re found in almost every kitchen. But even though people use eggs so frequently, figuring out the rules on how to store eggs, how long can eggs sit out and when and how to wash fresh eggs can be tricky. Afterall, they don’t go through the same sanitation process as USDA-graded eggs.
If you’re lucky enough to live near a poultry farm or farmers market, you might have a couple cartons of fresh farm eggs stacked on your counter. Before you start adding them to egg casseroles or boiling them for egg salad recipes, here’s everything you should know about when and how to clean them.
Should you wash eggs?
Commercially packaged eggs from the supermarket should not be washed. This is because water can seep into the porous egg shells and contaminate the egg inside. All USDA-graded eggs from the grocery store have been washed using specially approved cleaners. These eggs should be kept in the fridge until you’re ready to cook them, and any cracked eggs you find in the carton should be discarded.
If, however, you get eggs from a local farmer or farmers market, those eggs are not USDA-graded, and therefore do not go through a cleaning process before they’re sold. Because of this, fresh eggs are often covered in contaminants like dirt, feathers, poop and salmonella. If the shell of the egg isn’t washed properly, these contaminants can end up in your food and spread on cooking surfaces and equipment.
The catch is that you shouldn’t wash these contaminants off the fresh eggs until right before you use them or put them in the fridge. Why? Eggs have a natural coating called a “cuticle” or “bloom” that protects the contents from bacteria. When that cuticle is washed off, the semipermeable shell can allow bacteria to pass through and contaminate the contents.
So, if you wash the protective coating off the eggs, immediately cook them or store in the fridge. If you leave your fresh eggs unwashed, they can remain out on the counter for several weeks.
How to Wash Fresh Eggs
An egg’s journey from coop to carton can be dirty, but it’s an easy fix with a proper wash! Here’s how to wash fresh eggs so they’re safe to eat.
Step 1: Rinse the eggs in warm water
Cool water is more likely to transport bacteria through an egg shell, so make sure that your wash water is between 90° and 120°F. Rinse each egg individually under running water. Don’t soak the eggs.
Step 2: Use a dab of unscented soap, if desired
When rinsing, you can use a bit of unscented soap if needed. Once the eggs are rinsed, place them in a dish—not back in the carton, since the carton will still have contaminants like feathers, dirt and feces.
Step 3: Sanitize the eggs
Dip each rinsed egg into a santizing solution. This solution should be 1 tablespoon of bleach mixed with 1 gallon of water. Once sanitized, dry each egg with a paper towel.
Step 4: Store or use the eggs
Promptly store fresh eggs in the fridge if you’re not eating them right away. Yes, there is a right way that eggs should sit in a carton! Store the eggs pointy-side down and round-side up to center the yolks. This keeps the eggs fresher longer.
Step 3: Wash your hands and your work space
Even if you’ve cleaned your eggs, it’s still important to wash your hands and sanitize the sink so that all contamination gets removed and doesn’t spread to other kitchen surfaces.
Wondering how organic eggs taste compared to conventional eggs? We’ve done that taste test.
How to Store Eggs
Eggs last a surprisingly long time in the fridge. All eggs should be kept in the refrigerator at 40° or below and used within three weeks when possible, although five weeks is still considered safe.
Now that you know what to do with your eggs when you get them home from the farmers market, check out some of our favorite egg recipes:
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Bacon and Eggs CasseroleBecause it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. —Deanna Durward-Orr, Windsor, Ontario.Also, check how to crack an egg perfectly every time.Go to RecipeDo you know what are Turkish eggs? Here’s everything you need to know about them.
Taste of Home
Fluffy Scrambled EggsWhen our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
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Also, check this scrambled eggs by Ina Garten because once you taste scrambled eggs made Ina Garten’s way, you’ll never go back!
Taste of Home
Creamy Egg SaladI love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
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Oven Denver Omelet Recipe photo by Taste of Home
Oven Denver OmeletI like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. —Ellen Bower, Taneytown, Maryland
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Breakfast Egg Muffins Recipe photo by Taste of Home
Breakfast Egg MuffinsAfter enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
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Eggs Benedict CasseroleThis eggs Benedict casserole is just as tasty as the classic but without all the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri
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Sausage, Egg and Cheddar Farmers Breakfast Recipe photo by Taste of Home
Sausage, Egg and Cheddar Farmers BreakfastThis hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan
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The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey
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Taste of Home
Hard-Boiled EggsIn the kitchen, it's important to start with something simple, like how to cook hard-boiled eggs. Use this egg recipe in plenty of dishes, or eat them plain for a quick protein fix. —Taste of Home Test Kitchen
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Mind checking Gordon Ramsay’s scrambled eggs recipe? .Check if it is worth the hype.
Italian Brunch TorteWe always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan
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Tip: Freezing eggs can be a time-saving and convenient solution for meal prep! Checkhow to freeze eggsso that you tostore eggsproperly and eliminate food waste in your household.
Zucchini Egg SkilletMy neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
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Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. —Patty Bernhard, Greenville, Ohio
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Taste of Home
Yankee RancherosAfter my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Boerne, Texas
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Sausage Tortilla Breakfast Bake Recipe photo by Taste of Home
Sausage Tortilla Breakfast BakeThis casserole combines spices of the Southwest with the comfort of a hearty breakfast that is perfect for brunch. You can spice it up by adding cayenne and hot peppers, or mellow it out by replacing the tomatoes and green chiles with mild salsa. It’s versatile and easy—no wonder it’s a longtime family favorite. —Darlene Buerger, Peoria, Arizona
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Taste of Home
Brunch BurritosI like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
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ShakshukaShakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
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Bacon 'n' Egg LasagnaMy sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. —Dianne Meyer, Graniteville, Vermont
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Taste of Home
Italian Cloud EggsDrop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin
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Taste of Home
Creamy Pesto ‘n Bacon Eggs BenedictOne of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
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Smoked Salmon Deviled EggsFlaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
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Also, check our easy techniques forhow to boil eggswhich will make you an eggs expert in no time.
Breakfast Bread BowlsThe best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania
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Taste of Home
Southwestern Hash with EggsBefore I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
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Eggsquisite Breakfast CasseroleI developed this recipe over 20 years ago. The rich warm sauce tastes especially great on cold winter mornings. I hope your family enjoys it as much as mine! — Bee Fischer, Jefferson, Wisconsin
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Taste of Home
Veggie Sausage StrataAs a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole is a favorite in my family. —Dorothy Erickson, Blue Eye, Missouri
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Taste of Home
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. —Susan Kieboam, Streetsboro, Ohio
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Taste of Home
I turned classic breakfast sandwiches into something heartier that you could even enjoy for dinner. We pile toppings like salsa and avocado—mayo and ketchup, too—on the homemade biscuits. —Fay Moreland, Wichita Falls, Texas
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Taste of Home
Brunch PizzaWhenever I entertain guests, this zippy pizza is a definite crowd-pleaser. It also makes a great late-night snack for any time of the year! —Janelle Lee, Appleton, Wisconsin
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Mushroom-Avocado Eggs on ToastTwo of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
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Overnight Asparagus Strata Recipe photo by Taste of Home
Overnight Asparagus StrataI've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. —Lynn Licata, Sylvania, Ohio
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Eggs Benedict with Homemade HollandaiseLegend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia
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There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. —Elisabeth Larsen, Pleasant Grove, Utah
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Taste of Home
Ham 'n' Cheese Omelet RollThis brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio
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Sheepherder's Breakfast Recipe photo by Taste of Home
Sheepherder's BreakfastMy sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
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Cheesy Vegetable Egg DishI'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. —Elsie Campbell, Dulzura, California
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Taste of Home
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
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Taste of Home
Prosciutto-Pesto Breakfast StrataI'd never tried prosciutto before this recipe, and it instantly made me a big-time fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota
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Stir-Fry Rice BowlMy meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
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Sausage and Egg Casserole Recipe photo by Taste of Home
Sausage and Egg CasseroleFor the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
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I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
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Curried Egg Salad Recipe photo by Taste of Home
Curried Egg SaladA curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio
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Amish Breakfast Casserole Recipe photo by Taste of Home
Amish Breakfast CasseroleWe enjoyed hearty breakfast casseroles during a visit to an Amish inn. When I asked for a recipe, one of the women told me the ingredients right off the top of her head. I modified it a bit to create this version that my family loves. —Beth Notaro, Kokomo, Indiana
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Italian Garden Frittata Recipe photo by Taste of Home
Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
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Italian Sausage Egg BakeThis hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. —Darlene Markham, Rochester, New York
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Taste of Home
Calico Scrambled EggsWhen you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
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Taste of Home
Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
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Frittata FlorentineMy family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
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What's in the Fridge FrittataGreat for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
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When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
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