Viral videos often show people scrubbing eggs with soap and water before refrigerating them, leaving many wondering if they have been doing it wrong. The short answer is no—you do not need to wash store-bought eggs. In fact, washing them at home can increase risk rather than reduce it.

An eggshell is covered in thousands of microscopic pores. When a hen lays an egg, it is coated with a natural protective layer called the bloom or cuticle that seals those pores and keeps bacteria out. In the United States and Canada, commercial eggs are washed and sanitized before sale, which removes the bloom. Because the protective layer is gone, these eggs must be kept refrigerated. In much of Europe, eggs are left unwashed so the bloom stays intact and they can safely sit at room temperature.

Washing a store-bought egg under the faucet can actually pull bacteria inward. Cold water causes the contents of the egg to contract, creating a slight vacuum that draws liquid—and any surface bacteria—through the open pores. That is why food-safety experts advise against washing commercially cleaned eggs at home. The only real exception is visibly dirty farm-fresh eggs that still have their natural bloom. In that case, use water warmer than the egg (so the contents expand outward rather than pull inward), avoid soap, dry the egg immediately, refrigerate it, and use it soon.

For everyday grocery-store eggs, the simplest routine is best: move them straight from the bag into the refrigerator in their original carton, store them on a middle or lower shelf rather than the door, and cook them thoroughly. Nature and commercial processing have already handled the cleaning. Leaving the eggs alone keeps them safer and saves an unnecessary chore.