In Japan, a highly advanced machine takes care of the whole process automatically: cleaning the eggs, checking them for quality, sorting them for size, and finally packaging them and sealing the carton. Of course, eggs are very fragile and the slightest of bumps can be enough to crack them.
The process of producing, washing and selecting eggs in Japan is very strict. Even though eggs are healthier eaten raw, you can still get infected by salmonella bacteria. Despite this risk, Japanese people still eat raw eggs because the process of producing, washing, and selecting eggs in Japan is very strict.
Japanese eggs are not washed, US eggs are washed. Washing removes the protective layer against salmonella. That is why American eggs are sold refridgerated and Japanese eggs are not. How is it safe to eat raw fish?
But can you get food poisoning from eating raw eggs in Japan? In short, no, you will not get sick eating them. It's not that the Japanese have special chickens or that salmonella doesn't exist there. They simply treat their chickens a little differently and have stricter industry standards for their egg safety.
The eggs are boiled for a few minutes so that the yolk remains runny, and they are then chilled and soaked (overnight or for a few days) in a combination of water, mirin, and soy sauce. This is the basic preparation, and some cooks might add their own secret ingredients to the marinade to make the eggs more flavorful.
Almost all Japanese supermarkets stock at least one or two organic or free-range egg options.
There are a few other countries that also sterilize and refrigerate eggs before they're sold. If you live in Australia, Japan, Denmark and Sweden, your eggs are just like those in North America – so make sure you're keeping them refrigerated.
The frequency of Salmonella-contaminated eggs in Australia is very low. Despite this, there is a potential risk of illness from consumption of raw or lightly-cooked eggs, or the consumption of uncooked foods containing raw egg.
The Japanese people consume raw eggs on a daily basis, it is one of the most preferred comfort foods for Japanese people. This practice is frowned upon in other nations, as eating raw eggs might result in food poisoning.
Japanese Eggs That Are Safe to Eat Raw
In other countries, eating eggs without cooking them is considered a bad idea, because of the risk of salmonella infection or other bacteria. In Japan, eggs are specially checked to make sure that they are safe to eat raw.
Ideally the best egg is organic, pastured (or free-range), USDA A or AA, stamped with the Certified Humane or Animal Welfare Approved seal.
The eggshell colour depends on the breed of the hen. Generally speaking, white shell eggs come from hens with white feathers, while brown shell eggs are produced by hens with brown feathers.
Eggs there are not required to go through extensive washing, which leaves the protective coating on the egg. Because this coating remains on the eggs, authorities feel it is safe for them to be sold at room temperature. In some European countries, vaccines are used to prevent Salmonella in laying hens.
The demand for eggs in Japan is so high that the poultry population is almost equal to the human population of 120 million residents. With eggs that are farmed with strict standards and marked for taste, it's no wonder that eggs here are delicious, nutritious and a popular addition to many meals.
Kuro-tamago, literally “black eggs,” are regular chicken eggs boiled in Owakudani's natural hot springs. The sulfur in the water turns the eggshells as black as charcoal.
There are lots of people who enjoy consuming eggs, but there is one country that consumes more eggs than just about any other place on Earth. Per person, Japan consumes the most eggs every year.
Japan has eggs that smell and taste like yuzu citrus fruit, and they're amazing. In a lot of ways, eggs are a pretty wonderful food. Cheap and versatile, they're just about the quickest and easiest route to a hot, filling meal that's high in protein and low in calories.
In Japan, eating raw meat, fish, and eggs is just a part of the food culture, which values simplicity and reveres ingredients more than preparation.
Egg washing is not required in Australia, but sale of dirty eggs is prohibited by Food Standards Australia New Zealand (FSANZ). Storing washed eggs below 7°C can help reduce the ability of Salmonella to grow.
Eggs bought in Australia from grocery stores are usually not pasteurized.
Eggs that are not thoroughly cleaned can cause human illness. Salmonella, a disease associated with poultry, can also be passed through contaminated shells. Dirty shells contaminate clean cooking areas, kitchen utensils, food, or hands. Eggs have small pores which harmful bacteria can enter.
In Europe it's a health risk to store eggs in the fridge. In Australia, it's a health risk to store them out of the fridge. Who is right? The answer is all about Salmonella, the general name for about 2,000 types of bacteria that lead to food poisoning.
Refrigeration extends the shelf-life of eggs, so if they are not kept cool, consumers must use them faster. We aren't the only country who washes our eggs. Japan, Australia, and some Scandinavian countries also wash their eggs.
In Europe, it's illegal to wash eggs and instead, farms vaccinate chickens against salmonella. With the cuticle intact, refrigeration could cause mildew growth and contamination.