Imagine waking up on a quiet Sunday morning to the smell of freshly fried eggs.

For conventional egg dishes, FDA guidance recommends cooking eggs until both the yolk and white are firm.

Scrambled eggs should not remain runny.

Egg dishes such as casseroles should reach an internal temperature of 160°F (71°C).

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If you enjoy dishes containing raw or undercooked eggs, consider using pasteurized eggs or egg products.

Examples include homemade mayonnaise, certain dessert fillings, and sauces that are not heated sufficiently.

Pasteurization reduces the risk of harmful bacteria while allowing eggs to be used in preparations that might otherwise involve raw ingredients.

People at higher risk of severe foodborne illness should be especially careful with raw and undercooked eggs.

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13. Why Your Mother or Grandmother May Have Always Washed Eggs

Many kitchen traditions are passed down through generations.

Some develop because of local food production practices.

Others begin as precautions that seem sensible at the time.

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If your mother grew up using eggs collected directly from backyard chickens, she may have encountered shells covered in dirt or nesting material.

Washing eggs may have seemed like an obvious way to keep the kitchen clean.

That habit could then continue even after the family began purchasing commercially washed supermarket eggs.

This doesn’t mean previous generations were careless or uninformed.

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Food safety practices evolve as scientific understanding, agricultural methods, and distribution systems change.

A habit that made sense in one setting may be unnecessary in another.

The important thing is to understand why a practice exists rather than assuming it must always be followed.

14. Does Eggshell Color Affect Safety?

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Brown eggs and white eggs are nutritionally similar when produced under comparable conditions.

Shell color is largely determined by the breed of chicken.

It does not indicate whether an egg has a stronger cuticle, is safer to eat, or contains fewer bacteria.

Some people believe brown eggs are more natural or healthier.

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Others assume white eggs have undergone additional processing.

Neither conclusion is supported by shell color alone.

Egg safety depends on factors such as flock health, production practices, storage, handling, and cooking.

Choose eggs based on appropriate quality and safety standards rather than color.

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15. Five Common Egg Safety Myths

Myth 1: Every egg must be washed before cooking

False. Commercially washed eggs generally should not be washed again at home.

Myth 2: The natural egg coating makes eggs completely bacteria-proof

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False. The cuticle provides some protection, but it cannot eliminate every contamination risk.

Myth 3: Organic eggs cannot contain Salmonella

False. Organic production does not guarantee that eggs are free from harmful bacteria.

Myth 4: A clean-looking egg is always safe

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False. Harmful microorganisms may be present even when an egg looks and smells normal.

Myth 5: Washing eggs is more important than washing your hands

False. Hand hygiene and preventing cross-contamination are essential parts of safe egg preparation.

16. What Should You Do If Someone Serves You Unwashed Eggs?

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Imagine the original situation.

Your girlfriend prepares fried eggs for breakfast.

You notice that she takes them straight from the carton, cracks them into the skillet, and begins cooking.

You mention that your mother always washed eggs first.

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She becomes upset because she feels you’re criticizing her cooking.

Who’s correct?

If the eggs were commercially washed supermarket eggs, your girlfriend’s approach is generally consistent with food safety recommendations.

There is no need to rinse those eggs before cracking them.

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However, the conversation doesn’t need to become an argument.

Different households develop different habits, often based on what parents and grandparents taught them.

A better approach might be to say:

“I grew up seeing eggs washed before cooking, so I always assumed it was necessary. I didn’t realize supermarket eggs were already cleaned.”