Eggs

Egg Handling and Washing: Collecting, Cleaning and Storing Backyard Eggs

Field guide · Updated October 14, 2026 · about 6 min read

Bacteria on an eggshell can get inside, and the CDC notes that raw and undercooked eggs may contain Salmonella that can make you sick. The good news is that the guidance from USDA, FDA, CDC and university extension services is short and consistent: collect often, keep eggs clean in the nest, clean dirty ones the right way, and get them into a refrigerator at 40°F or below.

Quick rules

• Collect at least once a day; twice is better (University of Kentucky/eXtension). The CDC says eggs left in the nest can become dirty or break.
• Throw away cracked eggs. Bacteria on the shell can enter more easily through a crack (CDC).
• Dry-clean first. The CDC says dirty eggs can be cleaned carefully with fine sandpaper, a brush or a cloth.
• Never wash in cold water. The CDC warns that colder water can pull bacteria into the egg, and FSIS says wash water can be drawn in through the shell's pores.
• Refrigerate promptly at 40°F or below (FDA, FSIS, Penn State), in a carton on a shelf, not the door.
• Use within 3 to 5 weeks (USDA FSIS chart); FDA says within 3 weeks for best quality.

Step 1: Collecting

1. Gather eggs at least once a day, more often if you can (UNL Extension; University of Kentucky/eXtension).
2. Keep nests clean. UNL says to clean nests once a week to remove dirty litter and manure; UC Cooperative Extension suggests about 2 inches of clean, dry bedding. The CDC adds that regularly cleaning the coop floor, nests and perches helps keep eggs clean.
3. Provide enough nests. UNL gives one nest for every four to five hens; UC gives a maximum of one box per five hens. The coop space calculator works out the count for your flock.
4. Sort right away (UC). Discard cracked eggs, and put dirty eggs in a separate container so they don't contaminate clean ones (UNL).

Washing vs the bloom

A freshly laid egg is covered by a thin protective coating called the cuticle or bloom. Penn State Extension notes that the cuticle is damaged or removed by brushing, washing or rough handling. UC Cooperative Extension describes it as having antimicrobial properties for up to 72 hours.

That is why the sources rank the options in this order:

Step 2: If you wash, do it this way

FSIS says government regulations require egg processors to carefully wash and sanitize USDA-graded eggs. If you wash eggs at home, extension services give the same core rules:

1. Water warmer than the egg. Penn State: at least 20°F warmer than the egg's internal temperature and at least 90°F. UNL: at least 20°F warmer, in the range of 90–120°F, about as hot as your hands can stand for 30 seconds. UC notes an egg is around 100°F just after laying, and the CDC says not to wash warm, fresh eggs.
2. One egg at a time, no soaking. Penn State says to agitate one egg at a time without submerging it and not to scrub the shell. UNL says to wash eggs individually and not soak them; Kentucky/eXtension recommends running water with no immersion.
3. Use a food-safe, unscented detergent (Penn State; UNL calls for a nonfoaming, unscented detergent), and rinse it off.
4. Sanitize, then rinse or dip. Penn State uses a rinse with an approved sanitizer slightly warmer than the wash water. UNL gives 1 tablespoon of bleach per gallon of hot water followed by a rinse; UC gives ½ tablespoon per gallon (about 100 ppm) within a 50–200 ppm chlorine range. Follow your sanitizer's label.
5. Change water often. UNL changes detergent and rinse water every three to four dozen eggs; Kentucky/eXtension says not to recirculate wash water.
6. Dry completely, then refrigerate promptly (Penn State, UNL, Kentucky/eXtension).

Step 3: Refrigerate and store

• Temperature: store eggs promptly in a clean refrigerator at 40°F or below and check it with a refrigerator thermometer (FDA).
• Where: in the carton, in the coldest part of the refrigerator, not in the door (FSIS). Kentucky/eXtension and UNL both store eggs large end up.
• Don't let cold eggs sit out. FSIS says refrigerated eggs should not be left out more than 2 hours, because a cold egg left at room temperature can sweat, which helps bacteria move into the egg.
• Freezing: don't freeze eggs in the shell (FSIS). Penn State says to break them out first and freeze them beaten whole or as separate yolks and whites.

Unrefrigerated storage on the counter is common in Europe; Kentucky/eXtension notes that European rules say eggs should not be refrigerated before sale to the final consumer. US agencies' guidance for home kitchens is to refrigerate.

Storage time table

Times from the USDA FSIS "Shell Eggs from Farm to Table" storage chart. FDA says to use fresh shell eggs within 3 weeks for best quality and frozen eggs within 1 year; Penn State says covered, refrigerated eggs are safe for at least one month.

Step 4: Cook them through

• Cook eggs until both the yolk and the white are firm (CDC, FSIS).
• Cook egg dishes and casseroles to 160°F, checked with a food thermometer, and reheat leftovers to 165°F (FDA, FSIS).
• Don't leave cooked eggs or egg dishes out more than 2 hours, or 1 hour above 90°F (FDA).
• For recipes that use raw or lightly cooked eggs, FDA recommends pasteurized shell eggs or pasteurized egg products. FDA lists children, older adults, pregnant women and people with weakened immune systems as at greater risk of severe illness.

Giving away or selling eggs

The CDC says to know your local regulations and to follow local licensing requirements if you sell eggs. Rules vary by state, so check with your state department of agriculture or county extension office before offering eggs to anyone outside your household. The same CDC page asks everyone to wash their hands with soap and water after touching poultry or anything in their area; the full list is in our chick care checklist.