Why we don't wash your eggs

Ever wondered why your Mother Cluckers have a Matt coating on the shells?

Eggs are laid with what is called a "bloom" which naturally protects it. This is the final most protective coating that the hen places on the egg shell that seals its pores (the egg shell has small pores for exchange of gases and water vapour needed for the growth of a developing chick). Also known as the cuticle, it helps to prevent bacteria from getting inside the shell and reduces moisture loss from the egg keeping it fresher longer. We wipe off the obvious debris such as dust or feathers, but we do not wash them as that would remove the egg’s natural  protective “bloom”. 

Eggs are sometimes washed by commercial egg producers to remove extraneous material, which may include faeces, from the egg surface. In the commercial setting, this usually involves passing the egg through a series of sprays containing detergents and/or sanitising agents, followed by rinsing, drying and oiling. If performed incorrectly, washing can increase the potential for transmission of Salmonella from the shell surface into the egg contents. For example, if the temperature of the wash water is lower than that of the egg, a pressure differential can be created allowing microorganisms that may be present on the shell surface to be drawn into the egg contents.

The design of our mobile coops ensure that once the hens lay their eggs in the nesting boxes, the eggs roll away from the hen and onto a conveyor belt for collection. This means that the eggs are kept away from chook feet traffic, off the ground and most of all clean. We take great care to inspect each egg to ensure that only the best get packed for you.