‘Why Do Americans Refrigerate Their Eggs?’

This is something that has perplexed me for a while.  Every where you go in Mexico, you see eggs sitting out on the counters.  They do not refrigerate eggs here in Mexico.  I have always been curious, I go to stores all the time, and even in big cities like Playa del Carmen, and the eggs are always sitting out in the open.

So I did a little research, and this is what I came up with.

 

A basket of eggs at Greenfire Farms in Havana, Fla. CreditMark Wallheiser for The New York Times

A reader asks: “Why do Americans refrigerate their eggs?”

Kim Severson, a food reporter for The Times, considers the question.

_____

Americans love refrigeration, and eggs are high on the list of items we rush to get into the refrigerator after a trip to grocery store. Meanwhile, our culinary compatriots in Europe, Asia and other parts of world happily leave beautiful bowls of eggs on their kitchen counters.

So what gives?

Mostly, it’s about washing. In the U.S., egg producers with 3,000 or more laying hens must wash their eggs. Methods include using soap, enzymes or chlorine.

The idea is to control salmonella, a potentially fatal bacteria that can cling to eggs. The Centers for Disease control estimates that salmonella causes about 1.2 million illnesses a year, resulting in 450 deaths — though not all of those cases are traced to eggs.

The bacteria can be passed through the porous shell to the inside of the egg from material on the outside, though in rarer cases it can infect the ovaries of a chicken and infect the eggs from the inside.

Times Insider delivers behind-the-scenes insights into how daily news, features and opinion pieces come to life at The New York Times. Visit us at Times Insider and follow us on Twitter. Questions or feedback? Email us.

Why the 3,000-hen cutoff? Salmonella outbreaks are more prevalent in large operations where the chickens are kept in close quarters, often in cages stacked on top of one another. Some large-scale producers vaccinate their flocks, but not all. Thus, the one-size-fits-all washing regulation.

But — and here is the big piece of the puzzle — washing the eggs also cleans off a thin, protective cuticle devised by nature to protect bacteria from getting inside the egg in the first place. (The cuticle also helps keep moisture in the egg.)

With the cuticle gone, it is essential — and, in the United States, the law — that eggs stay chilled from the moment they are washed until you are ready to cook them. Japan also standardized a system of egg washing and refrigeration after a serious salmonella outbreak in the 1990s.

In Europe and Britain, the opposite is true. European Union regulations prohibit the washing of eggs. The idea is that preserving the protective cuticle is more important than washing the gunk off.

At most American farm stands and farmers’ markets, eggs are sold unrefrigerated. And many cooks store unwashed eggs from small producers on their counters, washing them just before they use them — or not at all, if they are getting dropped into boiling water.

However, if you buy farm eggs chilled, it’s better to keep them chilled. Bringing them to room temperature if you’re not going to cook them right away can cause condensation, which can damage the cuticle or encourage mildew. A refrigerated egg, no matter the source, will be good for four or five weeks. Unrefrigerated eggs are best used within a week, though they may be fine for two.

Safety concerns aside, room-temperature eggs perform better in the kitchen. If cold eggs are worked into batters with a high fat content, they can reharden the fats, and you’ll end up with batter that looks curdled and whose texture could be impacted. Also, if you want more volume when you whip egg whites for meringue or soufflés, use room-temperature eggs.

source:https://www.nytimes.com/2017/02/13/insider/why-do-americans-refrigerate-their-eggs.html?smid=fb-nytimes&smtyp=cur&_r=2

Thanks for reading,

Stewart Rogers USA-South Carolina

One thought on “‘Why Do Americans Refrigerate Their Eggs?’

  1. Steve Heide says:

    I also did some background on why the US is one of the few countries that refrigerate their eggs a few years ago. As a child, I remember my Mother and Grand Mother leaving eggs on the counter other than ones that were hard boiled for snacks. The hard boiled eggs were refrigerated as a matter of preference, a chilled egg seemed to taste better than a room temperature egg. The information regarding the cuticle of the egg I was not aware of, thanks for the heads up. The information I found on my research was more along the mass production line of egg laying by the chickens. The birds are fed artificial nutrition to lay larger eggs and lay more in a shorter period of time. These artificial supplements affect the longevity factor of the egg and for that reason, the eggs require refrigeration.

    Eggs in Mexico and most parts of the world are “free range” or “cage free” or “yard eggs,” some of the terms us Gringos see on boxes of eggs that explain why these eggs are more expensive than mass production eggs. So enjoy your breakfast in Mexico as you are eating an “organic” egg and not one that came from a bird that has been turned in to a junkie!

    Steve Heide aquab2@aol.com Office: 936-891-5667 Cell: 305-393-4719

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s