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But the danger doesn’t stop at merely removing the protective layer. The situation is far more insidious. When you wash an egg, particularly with water that is often cooler than the egg itself, something truly alarming happens at a microscopic level. The cooler water can cause the internal contents of the egg to contract slightly, creating a tiny vacuum effect. Simultaneously, the force of the running water, now devoid of the protective bloom, actively helps to push any bacteria present on the surface – including notorious culprits like Salmonella – directly through those newly exposed, microscopic pores and into the interior of the egg. Yes, you read that correctly: the very act intended to “clean” the egg isn’t just stripping its defenses; it’s providing a direct, express lane for harmful pathogens to bypass its natural safeguards and contaminate what you are about to eat. It’s a terrifying paradox where your pursuit of cleanliness morphs into an unintentional act of biological sabotage, transforming a resilient food into a potential health hazard.
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