Responsible egg washing does not damage the egg's cuticle, and may enhance food safety, according to a study by the Institute for Agricultural and Fisheries Research and the University of Glasgow's College of Medical, Veterinary & Life Sciences published in the October 2011 issue of the Journal of Food Protection.


The study, commissioned by egg industry consultancy Eggnology on behalf of Kuhl Corporation, has led to Eggnology preparing a submission requesting the European Commission to amend current legislation in order to enable all EU member-states to authorize responsible egg washing — long considered a controversial practice by the EU. An undamaged cuticle is one of the EU's requirements for class A eggs, those destined for human consumption.