Egg Washing Machine: How to Clean Eggs at Home

An egg washing machine is a practical device for cleaning freshly collected eggs, especially if you keep backyard chickens or buy eggs directly from a farm. It uses water and gentle brushes to remove dirt, droppings, and debris without damaging the eggshell. This article explains how to use one effectively, including setup, operation, and food safety guidelines.

Ingredients

Fresh, unwashed eggs (as many as your machine holds, typically 12–24)
Warm water (100–110°F / 38–43°C) – enough to fill the machine’s reservoir
Mild, unscented dish soap or egg wash detergent – 1–2 teaspoons (5–10 ml) per gallon of water
Food-safe sanitizer (optional, e.g., diluted chlorine bleach at 1 tablespoon per gallon) – for final rinse
Clean towels or drying racks

Instructions

Set up your egg washing machine on a stable, level surface near a sink or drain. Ensure the machine is clean and free of debris from previous use.
Fill the machine’s water reservoir with warm water at 100–110°F (38–43°C). Do not use cold water, as it can cause the egg contents to contract and pull bacteria through the shell pores.
Add 1–2 teaspoons (5–10 ml) of mild dish soap per gallon (3.8 L) of water. If your machine has a detergent dispenser, follow the manufacturer’s instructions.
Place the eggs gently into the machine’s egg holder or tray. Do not overload; leave space between eggs so the brushes can reach all surfaces.
Turn on the machine and let it run for the recommended cycle, usually 2–5 minutes. The brushes should rotate and clean each egg thoroughly. If your machine has a sprayer, use it to rinse off soap residue.
After washing, remove the eggs and rinse them under warm running water or with the machine’s rinse function. Ensure no soap residue remains.
If using a food-safe sanitizer, prepare a solution according to the product label (e.g., 1 tablespoon chlorine bleach per gallon of water) and dip or spray the eggs for the recommended contact time (usually 1–2 minutes).
Place the clean eggs on a drying rack or clean towel, with the pointy end down, and let them air dry completely. Do not refrigerate wet eggs, as moisture can promote bacterial growth.
Once dry, store the eggs in the refrigerator or at room temperature if they will be used within a few days and were not washed with soap (see Tips).

Tips

Substitutions: If you don’t have a commercial egg wash detergent, use a mild, unscented dish soap. Avoid harsh detergents or bleach-based soaps, as they can damage the shell and leave residues.
Storage: In the US, washed eggs must be refrigerated because washing removes the protective bloom (cuticle) that seals the shell pores. Unwashed eggs can be stored at room temperature for up to 2 weeks, but washed eggs should be refrigerated and used within 2–3 months for best quality.
Common mistake: Using cold water. Cold water can cause the egg contents to contract and pull bacteria through the shell. Always use warm water (100–110°F / 38–43°C) and keep it warmer than the eggs.
Don’t soak: Avoid soaking eggs for extended periods, as this can force water and bacteria through the shell. Use a machine designed for quick washing, and dry eggs promptly.

Serving Suggestions

Washed eggs are perfect for any recipe that calls for fresh eggs. Use them for breakfast scrambles, omelets, baking, or hard-boiling. If you have an abundance, consider making a frittata or quiche to use several at once. Always cook eggs until the yolk and white are firm, and egg dishes to an internal temperature of 160°F (71°C) as per USDA FSIS safe minimum.

Variations

Dry cleaning: If eggs are only lightly soiled, you can skip the machine and use a dry sponge or fine sandpaper to remove debris, preserving the bloom for room-temperature storage.
Commercial sanitizer: Some machines allow the use of commercial egg sanitizers (e.g., quaternary ammonium compounds) instead of soap. Follow the label instructions for concentration and contact time.
Solar-powered machine: For off-grid use, some models are available with solar panels, but they are less common and more expensive.

Storage and Reheating

Washed eggs should be refrigerated at 40°F (4°C) or below. They will keep for 3–4 weeks, though quality is best within 2 weeks. Do not freeze eggs in their shells; if you need to freeze them, crack them into a bowl, beat lightly, and store in an airtight container for up to 4 months. For hard-boiled eggs, refrigerate and use within 1 week. Reheat cooked egg dishes to 165°F (74°C) if you plan to eat leftovers.

Frequently Asked Questions

Can I wash eggs with just water?
Water alone is not very effective at removing dirt and may actually spread bacteria. Use a mild detergent and warm water, and follow with a sanitizing rinse if you want extra safety.

Do I need to wash eggs from my own chickens?
If you collect eggs daily and keep the nest boxes clean, you may not need to wash them. Unwashed eggs have a protective bloom that keeps them fresh at room temperature for weeks. Washing removes that protection, so only wash eggs that are visibly dirty.

Why do my eggs smell like soap?
This happens if you used too much soap or didn’t rinse thoroughly. Use less detergent and ensure a complete rinse cycle. If the smell persists, discard the eggs, as the soap may have penetrated the shell.

Can I use a dishwasher to wash eggs?
No, dishwashers are too harsh and use high heat, which can cook the eggs or damage the shell. Use a dedicated egg washing machine or wash by hand with warm water.

How often should I clean my egg washing machine?
After each use, rinse the machine thoroughly and wipe down the brushes. Once a week, deep-clean with a food-safe sanitizer to prevent bacterial buildup.

Is it safe to eat eggs that were washed with soap?
Yes, as long as you rinse them thoroughly with clean water and dry them. Soap residue can be harmful if ingested in large amounts, so always follow the recommended detergent amount and rinse well.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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