I was going to delete this question, but sunflour gave a very comprehensive answer so I'm leaving it. I've been researching. There is a ton of contradictory information about washing or not washing eggs. Then there's the debate on warm water or hot water. Soap or no soap. I understand the "bloom." But, I also understand that salmonella can be on the feathers, beak, and feet of an infected bird. (Basically all over the darn thing.) How can the salmonella not get on the outside of the egg when it is setting on the same surfaces that the chicken sits and walks all over. Plus the chicken, with all her feathers and feet are sitting directly on the egg. If the chicken is infected with salmonella, how can the egg not get salmonella on the outside of the" bloom?" Store bought eggs are scrubbed. Wouldn't that make them unsafe to eat prepared sunny-side up or over easy. How can restaurants serve eggs these ways then? Why isn't there a warning on the egg carton stating "Only eat fully cooked eggs"? Then I read somewhere that unpasteurized U.S. store bought eggs are safe to consume raw. How is that possible? Furthermore, what's the best way to store eggs in the refrigerator when you don't have a carton - air tight container or open?