I presume before cracking as it would be hard to separate the soap and water after. but wondering how that would stop an infection inside the egg, or if a few bacteria managed to be near the point of cracking would have trouble multiplying before eating?
At which time just touching with fingers would pass the same critters as I have seen few dirty eggs not direct from the farm.
But there are other reasons salmonella infection is uncommon. Infected hens donāt always lay infected eggsāonly rarely does the salmonella bacteria enter a henās ovaries and, consequently, its eggs. Using data from the 1990s, the Centers for Disease Control and Prevention estimate that one in 20,000 eggs is internally contaminated with salmonella.
Not so much doubting the possibility of infected eggs, but how washing them changes that.
I bought a large thing of roasted garlic powder that far outlasts regular, but eventually started to clot up, so I heat treated that a 180 degrees for an hour, tossed in the chopper and now runs like salt again.
Some salmonella can come on the outsideā¦ So washing reduces your already miniscule chances further. Plus I grew up eating fresh eggs, which sometimes had, uh, decorations.
But donāt wash them until youāre about to eat them, because it destroys the protective coating that keeps bacteria from getting through the shell. 
Too late for store bought, thatās why you have to keep them refrigeratedā¦
A thin coating of mineral oil can be used to replace that bloom, making your refrigerated eggs last 6-8 months without degrading in quality. (You do have to turn them over every other month to rotate the air pocket.) I sometimes buy the big Samās club flats, spend 15 minutes giving them an oiling, then donāt have to remember to buy eggs for a while. Cheaper to buy in bulk too.
I know you technically donāt have to refrigerate them, but Iāve never been quite that brave. 
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