Sandy wrote:In the EU we don't wash the eggs to reduce the risk of salmonella.
British eggs stamped with the Lion brand are certified as "Salmonella free", AFAIK British farms have the hens vaccinated against salmonella.
Besides that, boiling an egg for the suggested cooking time will kill the bacteria on it.
As for whether you should 'properly' wash the pan or rinse and wipe, I'd say most of the time a rinse and thorough wipe should suffice but in a shared kitchen I'd say stick it in the dishwasher or sink with some washing up liquid to remove any potential eggy residue as someone could be massively allergic to eggs without you knowing.