How does water effect egg shell?

Water has a significant impact on eggshells, primarily due to their porous nature. Here's a breakdown of the effects:

1. Softening and Weakening:

* Dissolving Calcium Carbonate: Eggshells are primarily made of calcium carbonate, which is soluble in water. When exposed to water, especially for extended periods, the calcium carbonate dissolves, weakening the shell and making it more brittle.

* Osmosis: Water diffuses into the egg through the pores in the shell, causing the egg's contents to swell. This pressure can stress the shell and lead to cracking.

2. Bacterial Growth:

* Porous Nature: Eggshells have tiny pores that allow air to pass through, which is crucial for the developing embryo. However, these pores also provide a pathway for bacteria to enter.

* Damp Environment: Water creates a moist environment on the shell, which promotes bacterial growth. Bacteria can contaminate the egg and potentially cause foodborne illness.

3. Mold and Fungus:

* Spore Germination: Similar to bacteria, spores of mold and fungus can also enter through the pores. Water provides the necessary moisture for these spores to germinate and grow, leading to visible mold on the shell.

4. Washing Eggs:

* Necessary for Safety: While washing eggs can remove surface dirt and bacteria, it also removes a protective layer called the "bloom." This bloom is a natural coating that helps prevent moisture loss and bacteria from entering the egg.

* Washing Recommendations: It's generally recommended to wash eggs only when you are ready to use them. Store unwashed eggs in the refrigerator at a temperature of 40°F or below.

In Summary:

Water can significantly impact eggshells by weakening them, promoting bacterial growth, and facilitating mold and fungus development. It's crucial to handle eggs with care, avoid prolonged exposure to water, and wash them only when necessary.