Did you know that in the UK, eggs are typically stored on a stable shelf in the baking aisle without the need for refrigeration? Conversely, in various countries in Asia and across the globe, eggs are commonly kept on the counter. In the US, however, it is very common to store eggs in the refrigerator. And washing is the biggest reason commercial eggs are refrigerated.
Large farms with 3,000 or more laying hens are mandated by the USDA to wash all eggs prior to selling. Certain small farms also opt to adhere to this regulation.
The concept underlying this notion is that an increased number of chickens can lead to a higher likelihood of Salmonella presence. This probability is attributed to the overcrowded living conditions in which commercially raised hens are kept – confined in cages that are densely populated and stacked on top of each other from floor to ceiling (considering the disposal of their waste, one would certainly not prefer to be at the bottom row).
What causes salmonella in eggs?
The Egg Safety Center states that salmonella contamination does not originate from the eggs themselves, but rather from the sanitization process conducted before they are sent to consumers. This sanitization is crucial due to the various contaminants that could potentially be found on eggs produced in contemporary U.S. egg facilities.
Here’s Why You Don’t Have To Refrigerate Farm Fresh Eggs
Eggs, being a natural food product, are susceptible to spoilage due to their high protein and organic compound content. Nevertheless, eggs possess a remarkable resilience that surpasses our expectations. Each egg is endowed with a natural defense mechanism known as bloom, which forms a protective coating around the shell. This shield acts as a barrier, preventing bacteria from infiltrating the pores and harming any developing embryo within.
The presence of the bloom guarantees that a mother hen can lay an egg daily for more than a week, allowing her to accumulate a clutch before she begins incubating them. As long as the bloom remains intact, the egg is shielded from bacteria and can be securely stored on the countertop. However, washing the eggs eliminates the protective bloom, enabling bacteria to penetrate the shell.
Eggs do not rot.
Eggs stored at room temperature have a slower rate of spoilage compared to those kept in the refrigerator. Additionally, eggs stored in very cold temperatures may sometimes become sour when removed.
Reduces growth of bacteria on the shell.
The eggs that are kept in a cold environment often experience condensation when they are exposed to room temperature. This facilitates the proliferation of bacteria on the surface of the egg, leading to contamination and rendering it unsafe for human consumption.
How Long Will Farm Fresh Eggs Last?
Buy the ones with cuticle.
Eggs with the cuticle intact do not require refrigeration, indicating their freshness. Fresh eggs have a long shelf life! Unwashed eggs that are freshly laid can remain fresh for up to a month when stored on the counter.
