Washing store-bought eggs again at home may actually work against you. Running eggs under cold water can cause the contents inside the shell to contract slightly, creating a small vacuum that may draw water and surface bacteria through the shell’s open pores. This is one reason food safety specialists generally recommend leaving commercially cleaned eggs exactly as they are.
There is one important exception. Farm-fresh eggs that still have their natural bloom but are visibly dirty may need gentle cleaning. If this is necessary, use water that is warmer than the egg itself so the contents expand rather than contract, avoid using soap, dry the eggs immediately afterward, refrigerate them promptly, and plan to use them relatively soon.
For everyday grocery-store eggs, the safest approach is also the simplest. Place them directly into the refrigerator in their original carton, store them on a middle or lower shelf instead of the door where temperatures fluctuate more, and cook them thoroughly before eating.
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I soaked my berries in salt water and saw these white wiggling things come out. Should I just throw them away?
