Egg Washing Requirements: Water Temperature, Sanitation & Legal Guidelines

Washing eggs incorrectly can make them unsafe — and in some states, illegal to sell.

Most states regulate how eggs must be washed, including:

• Water temperature
• Sanitizer use
• Drying procedures
• Handling after washing
• Refrigeration standards

This guide explains egg washing requirements in plain English so small farms and backyard producers can wash eggs safely and legally.

Why Egg Washing Temperature Matters

Egg shells are porous. If eggs are washed in water that is too cold, bacteria can be drawn through the shell into the egg. This is called internal contamination, and it’s why water temperature rules exist. Proper washing protects both food safety and legal compliance.

Required Water Temperature for Washing Eggs

Most state regulations follow federal standards.

The general rule:

Wash water must be at least 20°F warmer than the internal temperature of the egg.

In practice, this usually means:

• Egg temperature: approximately 70°F
• Wash water temperature: 90°F to 120°F
• Water should never exceed approximately 120°F to avoid cooking the egg internally.
• Never wash eggs in cold or lukewarm water.

Approved Egg Washing Practices

Safe washing practices typically include:

• Use potable (drinkable) water
• Maintain water temperature at least 20°F warmer than the egg
• Use approved food-grade sanitizer if required by your state
• Change wash water frequently
• Avoid soaking eggs
• Rinse with warm water
• Dry eggs completely before refrigeration

Eggs must be visibly clean before sale.

Sanitizer Guidelines

Some states require sanitizer in wash water.

Common approved sanitizers include:

• Chlorine (typically 50–200 ppm)
• Quaternary ammonia compounds (follow label instructions)

Always follow manufacturer instructions and your state’s agriculture department guidelines.

Improper sanitizer concentration can be unsafe or illegal.

After Washing: What Happens Next?

Once eggs are washed:

• They must be dried completely
• They must be refrigerated promptly
• They should be stored at 45°F or colder
• They should remain refrigerated during transport and sale

Washing removes the egg’s natural protective bloom, which makes refrigeration critical.

Can You Sell Unwashed Eggs?

This depends entirely on your state.

Some states allow the sale of unwashed eggs if:

• Eggs are visibly clean
• Eggs are sold directly to the final consumer
• Refrigeration rules are followed

Other states require all eggs offered for sale to be washed and sanitized.

Always verify your state’s egg laws before choosing not to wash.

You can review specific rules on our Egg Laws by State page.

Common Egg Washing Mistakes to Avoid

• Washing eggs in cold water
• Soaking eggs
• Using non-food-grade cleaners
• Failing to dry eggs completely
• Not refrigerating after washing
• Using reused wash water for too long

These mistakes can cause contamination and regulatory violations.

Simple Egg Washing Compliance Checklist

Before selling washed eggs:

• Use potable water
• Maintain proper temperature (20°F warmer than egg)
• Use approved sanitizer if required
• Dry eggs completely
• Refrigerate immediately at 45°F or below
• Label cartons properly

Following these steps keeps eggs safe and compliant.