The expert explains that the eggshell surface contains various microorganisms, including disease-causing Salmonella, which can easily stick to hands, kitchen surfaces, and other food products.

She says, “Even if the egg looks completely clean, that does not mean it is safe.”

She points out that the eggshell is porous, and bacteria can penetrate inside during long-term storage or if there are tiny cracks.

She adds, “Therefore, it is recommended to wash eggs thoroughly before cooking, ensuring they are exposed to sufficient heat treatment, such as boiling or frying until fully cooked.”

She also advises following simple hygiene rules: washing hands after handling raw eggs, using separate cutting boards and knives, and regularly disinfecting kitchen surfaces. These measures greatly reduce the risk of Salmonella infection and protect against serious food poisoning.