04/08/2025
Let’s talk about eggs—and why farm-fresh is worth every penny.
As I was collecting eggs today, I thought: most people probably don’t realize that a little dirt or p**p on the shell is actually less concerning than the eggs they buy from the store.
Here’s why:
Eggs are laid with a natural, invisible coating called the bloom. This bloom seals the shell’s pores and protects the egg from bacteria and other contaminants. It’s God-designed and nothing we create can truly replace it.
But here’s the catch—when eggs are washed, the bloom is removed.
Store-bought eggs? They’re washed and sanitized in large processing plants. How?
Often with a sanitizing solution that includes sodium hypochlorite—a chlorine-based disinfectant found in bleach, pool cleaner, and household sanitizers.
(No, eggs aren’t bleached white—but yes, they’re dipped in chlorine.)
Some are even pasteurized, which means they’re lightly cooked to kill pathogens.
Now here’s the thing:
Once that bloom is gone, the egg’s natural defense is gone. The shell becomes porous, and anything—including that chlorine solution—can potentially seep inside. That’s why even on the farm, we refrigerate any washed eggs right away.
And no, that chlorine isn’t “organic.”
Does it matter? It’s chlorine—in your breakfast.
Another fun fact: those eggs in the store?
They’re often up to 30 days old by the time you buy them. Hopefully refrigerated properly that whole time—because without the bloom, that’s the only thing keeping them safe.
So the next time you see a farmer selling eggs for $6+ a dozen—pause before you complain about the price.
You’re not just paying for eggs.
You’re paying for freshness, integrity, and a product that hasn’t been dipped in chemicals or sat in a cooler for a month.
Support your local farmers. Know your food. Choose real.
