Most of us don’t imagine an egg shell as having holes in it, but there are as many as 17,000 tiny pores on an egg shell. As the egg ages, these tiny holes permit moisture and carbon dioxide to move out and air to move in to form the air cell. To help keep bacteria and other particles from entering the same way air does, a thin outer layer of the shell called the cuticle acts as a barrier.
The cuticle, however, doesn’t prevent odors from entering the egg through its pores. So, remember to refrigerate eggs in their carton for optimal taste.
When cooking eggs, remember to heat them to the proper temperature to kill any bacteria. The egg white will coagulate (set) between 144° F and 149° F, the yolk between 149° F and 158° F, and the whole egg between 144° F and 158° F.
For more tips on keeping eggs safe and tasting great, visit these websites: