The cuticle is a thin film that seals the tiny pores of the eggshell. It prevents bacteria from entering and moisture from evaporating. Washing eggs removes this layer, making them more susceptible to contamination.
And what about salmonella?
Salmonella is often the biggest concern when handling eggs. Fortunately, unwashed eggs with an intact cuticle pose only a very low risk. This natural film acts as a barrier against bacteria.
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