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this post was submitted on 30 Jan 2024
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The biggest reason eggs are refrigerated in the US is because they're not vaccinated for salmonella, so refrigeration is needed to inhibit growth. The US was able to do that since they have the infrastructure for end to end refrigeration. It's not necessarily wrong, it's just another way to do it. Since salmonella can also be on the outside of the egg they need to be washed, and since they're refrigerated the loss of the protective layer doesn't matter. I guess in Europe with the vaccination it also lowers the chance of salmonella on the outside of the egg allowing the outside to remain unwashed and protective of the inside making refrigeration unnecessary. There's just not enough of a reason to change things in the us now since the refrigeration method is already in place and switching would cost more up front. The main downside is that you can't eat raw eggs in the US which means some dishes can't be made, but the vast majority of the US isn't interested in raw egg dishes anyways.
People in the US eat raw eggs all the time. Salmonella outbreaks from eggs are almost unheard of.
Also, washed or unwashed, eggs will keep longer in the fridge. And it makes for a less cluttered pantry. There's really zero reason for Europeans to be smug about this.
So I can see that you don't really understand the European mindset
Sarcasm.
Yeah Ive lived in Europe and the US and raised chickens and have done it both ways. It's kinda nice having eggs that aren't covered in bird shit though.
By that reasoning, washed or unwashed everything keeps longer in the freezer. And it makes for a less cluttered pantry AND fridge.
Except for the part where freezing food effects flavor and texture.
Cutting on electricity and washing costs?
You can buy pasteurized eggs, though they can be hard to find. You can also DIY them with a sous vide cooker.
DIY as in like cook them?
You can sous vide eggs to pasteurize them and they are still raw. That's what they do when they make cookie dough to eat raw.
Sous vide is just accurately holding a water bath at a given temperature. You put your food in (in a baggie if necessary) at a specific temperature and time to achieve a consistent "doneness".
130-140 farenheit for an hour is enough to kill pathogens in eggs, but low enough it doesn't cook them.