Skip to comments.American Exceptionalism, Refrigerated Eggs
Posted on 04/21/2014 10:58:30 AM PDT by not2be4gotten.com
I have noticed in the last few years of my travels, from London to Mexico City, that only the USA refrigerates its eggs for sale.
Is this true?
Is there any other country that refrigerates its eggs?
If not, then why do we refrigerate our eggs?
Our lawyers are better than their lawyers.
US regulations require that eggs be power-washed, which removes all organic matter (and any harmful bacteria) but also strips the egg’s shell of its protective coating, thus rendering it more porous and open to contamination.
Forgot this part:
The USDA also requires that eggs be sold under refrigeration, regardless of how they are washed, so even your super-crunchy health food stores are going to keep their eggs in the refrigerator or risk being shut down.
If you go to a grocery store - even a convenience store - here in the Czech Republic, the eggs are refrigerated; however, if you go to most folks homes, no the eggs aren’t refrigerated. Most people here just put them either on a shelf in the kitchen cabinet or leave them on the counter.
Of course, there’s plenty of farmer’s markets as well, particularly a massive one in Prague, and I haven’t seen the eggs refrigerated there.
Putting them in the refrigerator gives the consumer impression of freshness, even if it doesn’t matter.
Or - the FDA demands it, because their bureau of poultry management has nothing better to do.
My bet it is the fresh foods street markets and cultures who shop daily that you have observed...???
So should bureaucrats, for just about any purpose...
Very astute!!!! LOL
Our dense chicken farms increase the risk of Salmonela. And as our eggs are scrubbed, rinsed, dried, and sprayed with a chlorine mist, the protective cuticle may be compromised. This is a natural barrier that comes from the mother hen that lays the egg, and it acts as a shield against bacteria.
So we keep the cold to help prevent the growth of bacteria.
On our nuclear powered Submarines, there is not sufficient space in the refer to store “fresh eggs”. The ones that we carried when I was in were stored in boxes in the bilge spaces. These eggs were scrubbed as noted above but were coated with a thin coating of parrafin. They would keep fine for about 6-8 weeks.
The fact that eggs keep without being refrigerated is what led to the Easter Egg.
When early Christians fasted for Lent in the early days (first millennium, etc.), they were much more hard core: no meat, but also no fish, no eggs, no nothing that would offend a vegan.
You could delay butchering your animals until after Lent. You could make your milk into cheese, and eat it later. But eggs just piled up. So went the fast was broken on Easter, everybody ate eggs. Lots of eggs. Oh, have mercy, lots of eggs.
Just curious, but did your submarine use UHT milk? I know here in the Czech Republic, UHT milk is easily the most commonly sold type.
It’s because we wash the eggs, removing the cuticle which is natures protection against bacteria, etc. Leave eggs unwashed, no need to refrigerate - but try explaining to people that it’s OK to have a dab of chicken poop on their eggs.
Eggs last longer when refrigerated about 5-6 weeks. While unrefrigerated they last 2-3 weeks.
Yup. Also when warming, eggs “sweat” and any surface bacteria gets moistened and can enter the egg. If you get it straight from the chicken it should be fine. Otherwise keep them cold till you’re ready to cook and then let them get to room temperature.
Thanks! You’ve just explained it.....even though in stores here, eggs are in the refrigerated section, yes, you find the occasional feather or little bit of poop or other dirt on the eggshell.
The eggs here are unwashed.
The Easter Bunny threatened us.
We refrigerate e erything because:
#1. We can
#2. We have super large refrigerators and sometimes 2 or 3. Which brings us to point #1.....Because We Can.....
#3. Bug Control
#4 Refrigerators are handy places to put everything, like that salad dressing that looks toxic from being in the fridge for a year or more.
#5. We are the most efficient, most productive and laziest people in the world. Why should we waste time pondering the expiration date for everything in our various cold storage bins.
Againm because we can.
#6. Those other countries like to live miserly and miserable.
#7. Who cares why the rest of the world stores whatever they store?
#8 . Americans hate going to the grocery store more than once a week.
#9. Those other countries benefit from our spectacular creativity and slothfullness.
#10. We gave the rest of the world clean drinking water, freakin toilets so newspaper reading can be leisurely while we pinch one off.
Ice cubes, ice cold beer and ketchup on french fries.
Bottom line is:
We’re so dang’d kewel the rest of the world wants to come here to enjoy life, libert and the pursuit of happiness.
To be like Americans
And just so they can finally put eggs and whatever they want to in their fridge.
Even something stupid like peanut butter somehow seems appropriate in the fridge, just so we can chisel it out of a glass jar, hoping we don’t break it.
Even if we do break it, unlike the rest of the world, we’ll only remark “Oops” and then we’ll grab another jar of peanut butter next to the ketchup amd those darn eggs that we haven’t gotten around to cooking.
Maybe some of their eggs are from closer to home and more fresh. I don’t refrigerate fresh eggs.
On the egg subject, does anyone know why eggs boiled at Easter seem to not peel as nice as other times?
Is it because they are older eggs that have been stockpiled for the holiday?
Yep. I totally agree.
I have a few hens and if the eggs are filthy, I smash them in the pen and let the hens eat them. The protein is good for them. If the eggs are somewhat dirty, I was them under almost hot water, which supposedly doesn’t remove the bloom, which is the protective coating on the egg. Then I refrigerate them. If eggs don’t appear to be dirty or the dirt wipes off easily, I place them in the fridge as is. Often it is muddy feet that makes them dirty though a bit of poo is probably mixed in with the mud.
This morning when I peeked in hens’ nesting box, my white leghorn hen was there. And suddenly she stood up just as she was laying an egg popped out. To my amazement it made a noise like “pling” as her egg popped out and into the bedding. Leghorns are reliable egg layers. She usually lays an egg a day.
Because they’re cooled slowly. You need to ice them down to get the outermost layer to shrink away. Otgerwise they cling.
In the Merchant Marine, UHT milk is called “Paul Hall Milk”.
Paul Hall was President of the Seafarer’s International Union. He lasted forever in the position. Hence, a synonym for anything well preserved by artificial means past its prime.
Back in the 80s my wife found small cartons of irradiated milk. It did not have to be refrigerated.
I took them on my Field Training Exercises that usually lasted four days. They were a bit heavy but a nice change from water and powdered coffee.
I do, I always put my eggs into a sink of ice water, it cuts down on their odor and it helps keep the yolk nice and yellow and not greying.
I don’t often have a peeling problem until Easter and I cook them the same way always.
I said some ugly words in the kitchen Saturday.
People in Europe don't refrigerate a lot of things. I had exchange students from Germany and they thought we were weird for having everything so cold all the time. Beer and milk especially - they drink that stuff warm. And our way of putting ice in our drinks - they thought that was funny.
Actually boiled eggs peel better when they are at least five days old.
Germans appreciate value for their money so adding ice to a drink is considered to be reducing the value. Even at McD’s, where more than three miniscule cubes was a surprise. You get used to it - I used to place soft drinks on the outside window sill to chill when I was the overnight Staff Duty Officer while serving in Germany.
Because we can.
In the Merchant Marine, UHT milk is called Paul Hall Milk.
Paul Hall was President of the Seafarers International Union. He lasted forever in the position. Hence, a synonym for anything well preserved by artificial means past its prime.
Maybe I’ll try that next Easter, boil them a few days ahead. Those doggoned eggs aggravate me when they don’t peel!
Coca Cola, Pepsi, McDonalds, “Levi’s”, Drive in Theater, Cineplex.
American Exceptionalism ....
Jane Mansfield, Marilyn, Anne Margaret, Jennifer Cornell, Cathy Ireland, Christie Brinkley
Boil em in vinegar.
One tsp for each quart of water used.
I was not very clear in my post. The eggs should be four or five days old before boiling. It is boiling fresh eggs that causes the sticking.
How to Make Perfect Hard Boiled Eggs
Hard boiled eggs recipe. Tips for how to boil eggs so they come out perfectly every time.
If you want hard boiled eggs that are easy to peel, make sure they are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. (See the reference to using old eggs in Harold McGee’s On Food and Cooking). Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then. If you need to hard cook fresh eggs, and want them easy to peel, steaming the eggs works well. Even fresh eggs steamed for 20 minutes will be easy to peel.
Cook time: 12 minutes
1 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don’t have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
2 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don’t notice the eggs boiling until they’ve been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)
3 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn’t done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.
I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.
4 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.
Simply Recipes http://www.simplyrecipes.com
Fresh eggs don’t peel well. Let them sit at least a week.
Now that we have hens, I’ve become hooked on fresh eggs. I love to see orange yolks instead of yellow and the flavor is distinctly better. The Girls easy to keep, requiring just a daily check on their food and water and a weekly change of bedding straw.
As a side benefit, chickie poop makes a killer fertilizer but it MUST be very well composted. Fresh chicken manure will fry your plants! (I like to spread my compost in the fall, then let the snow work its magic.)
Eggs should be room temp for most baking purposes.”
That would be true. Back in the day of growing up on the farm we gathered the eggs, carefully washed all the p**p off of them by hand and then refrigerated them. Of course it was an ice box back then, not a refrigerator.
May I have some more ... Anne?
On board ship, they served the stuff ice cold out of a big dispenser, I drank so much of it, I actually started liking it better than fresh milk.
It has to be ice cold though.
America has the #3 safest food supply in the world. Maybe you shouldn’t look a gift horse in the mouth.
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