So, we've gotten a our first dozen or so eggs. Many sources are adamant that the egg has to be "carefully washed in potable water 20°F warmer than the egg temperature and at least 90°F, using only sanitizers* approved for egg washing. Place eggs in suspended colander and rinse without submersing them in the wash solution. Eggs must be dried immediately afterwards. Sanded eggs must not be washed.* bleach solution made of ½ oz of household bleach (5% sodium hypochlorite) in 1 gallon of water may be used." Also, the eggs must be stored in the refrigerator. I have lived in a country where the eggs were not sold refrigerated nor did we store them refrigerated. The years that I was there I ate eggs and cannot recall any suspicious egg related sickness. What are your egg handling practices?