What is the Bloom?
Fresh eggs come with an invisible coating known as the bloom—a remarkable gift from nature. This protective layer seals the shell’s pores, preventing harmful bacteria from entering the egg while also keeping moisture inside. It’s a feature so unique that no artificial process can replicate its effectiveness.
However, once you wash an egg, you’re not just removing dirt; you’re washing away this vital protection. Without the bloom, the egg becomes vulnerable to contamination through its porous shell.
As I gathered my eggs today, I couldn’t help but wonder how many people are unaware that the little specks of dirt or poop on these shells are often less concerning than the pristine eggs found in grocery stores. Why is that? The answer lies in a natural protective layer called the “bloom,” which plays a vital role in keeping fresh eggs safe and wholesome.
What is the Bloom?
Fresh eggs come with an invisible coating known as the bloom—a remarkable gift from nature. This protective layer seals the shell’s pores, preventing harmful bacteria from entering the egg while also keeping moisture inside. It’s a feature so unique that no artificial process can replicate its effectiveness.
However, once you wash an egg, you’re not just removing dirt; you’re washing away this vital protection. Without the bloom, the egg becomes vulnerable to contamination through its porous shell.
The Grocery Store Reality: What Happens to Store-Bought Eggs?
In contrast, store-bought eggs undergo significant processing before they reach your kitchen. At commercial processing plants, eggs are thoroughly cleaned—often by being dipped in a solution containing sodium hypochlorite, commonly known as bleach. Yes, bleach! This chlorine-based compound is used to sanitize the eggs and kill bacteria after the bloom has been stripped away during washing.
While this sanitization process may seem necessary, it raises concerns. Once the bloom is removed, there’s nothing left to protect the egg from external contaminants—including residues of the very chemicals used to clean them. That’s why commercially washed eggs must be refrigerated immediately to slow down the growth of any pathogens that might penetrate the shell.
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