Why Do Americans Refrigerate Eggs?

Do you wash your eggs before using them? Many Americans do, as do the Japanese, Australians and Scandinavians, but in many areas of the world, they don’t.

In 1970, the USDA began requiring egg producers in the U.S. to machine-wash their eggs. In many European countries, egg-washing is banned. Except for Japan, many Asian countries steer clear of the egg-washing as well.

Another variation in egg handling is refrigeration. In many countries, they store their eggs at room temperature. Eggs that are fresh from the farm and have not been washed have an intact cuticle on them, which is a protective coating on the eggs. In general. those eggs do not need to be refrigerated, as long as you are going to consume them within a relatively short period of time.

It’s important to know that when you bring eggs home from the refrigerated cooler at the grocery store, they need to be refrigerated again when you get home. Cold eggs brought to room temperature tend to sweat, which encourages bacterial growth. Supermarket eggs have also had their protective cuticles washed off.

Eggs Are One of the Healthiest Foods on the Planet:

To be healthy, we need a balanced diet including fruits and vegetables. But if you were forced to live off of only one whole food for an extended period of time, I think that eggs would be your best choice.

Eggs are also relatively inexpensive, especially for the powerful nutrients they offer. Besides all the essential amino acids (which your body doesn’t provide for you), eggs supply many beneficial vitamins and healthy fats. Containing around 78 calories each, eggs are also very filling.

Satiety Index studies reveal that eating eggs earlier in the day, cuts down on higher-calorie foods later, including late-night snacks.

You may have been told to avoid eggs because they contain too much fat and raise your cholesterol, but that is simply not true. Rather than “raising” your cholesterol, eating the whole egg, yolk and all, offers nearly perfectly balanced nutrients.

Should We Worry About Salmonella?

When the “to refrigerate eggs or not to refrigerate” question arises, fear of salmonella poisoning usually ends any speculation for those who don’t have all the facts about farm-fresh eggs.

Salmonella is commonly associated with undercooked CAFO (concentrated animal feeding operations) eggs, but the bacteria can easily contaminate other food that it touches.

Egg contamination occurs either by the hen being infected with salmonella or the egg coming into contact with chicken feces containing the bacteria. Unfortunately, the latter is most prevalent in the U.S.

A U.S. Centers of Disease Control and Prevention (CDC) report estimated in 2011 that around 450 Americans die of salmonella poisoning every year. This microorganism can cause gastroenteritis, precipitating loose stools, abdominal cramps and fever. Most cases are virtually undetectable. In rare cases, it can be deadly, usually for people with weakened immune systems, infants and the elderly.

If you’re purchasing eggs, locally raised are usually best. Ask the producer if they’ve been washed. Free-range, pastured eggs, ideally organic, are virtually always the best choice and far less likely to be contaminated with salmonella or any other contaminants.

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