I went to the Ag. extension online site and a few links to universities and it was a little confusing and complicated. One of the ways it described to wash eggs was to be sure the water was about 100 degrees. However, the information said temps that are more than 50 degrees lower than the eggs, can cause eggs crack. Also, the rinse water was supposed to be not more than 20 degrees difference (sorry-I foget whether it is recommended to be lower or higher) than the wash water. So here is the problem: I only get about a dozen eggs a day, so refrigerate them in used cartons to wash in a, "soap," I got from a hatchery. So they are cold when I put them in the hot water and some did break. Yet, it does not make sense to let them warm up (due to freshness) before I wash them. I am getting ready to sell eggs, so want to provide my customers with the best eggs. Any suggestions or wisdom will be appreciated.