British authorities actually discourage refrigerating eggs on the theory that chilling and then warming could create condensation, which would allow salmonella to penetrate the shell.
Store whole eggs in a cool dry place, ideally in the fridge, until you use them. Storing eggs at a constant cool temperature will help to keep them safe. Do not use eggs after their 'best before' date.
In most European countries, Salmonella is kept under control with preventative measures like vaccination. Farms are usually not allowed to wash eggs, so the cuticles remain intact, precluding refrigeration.
American farms wash eggs to strip the cuticle, or outer protective layer, which prevents contamination outside the shell. Without the cuticle, eggs must be refrigerated to combat bacterial infection from inside. In Europe, it's illegal to wash eggs and instead, farms vaccinate chickens against salmonella.
Most egg producers in Australia recommend that eggs are stored below 15°C. This means that if the temperature in your kitchen is warmer than this, and in Queensland it most likely will be, then you should store your eggs in the fridge.
Numerous factors are contributing to the shortage, but essentially it is a case of demand outstripping supply. According to Egg Farmers of Australia, in recent years the industry has been impacted by a range of issues including bushfires, floods, droughts, a mice plague, COVID-19 impacts and increased production costs.
Most people will still put them in the fridge at home, but because in Germany and most of Europe eggs are not washed and sterilized, unlike in the US and Canada, whereby the protective layer on the outside can be damaged, eggs don't HAVE to be refrigerated so the store sells them on the shelf.
If eggs are allowed to reach room temperature it can cause condensation and encourage mildew. So – washing is the answer to why don't Germans refrigerate their eggs. Other considerations include the fact that room-temperature eggs are better for cooking.
The eggs stored in cold temperature tend to undergo condensation when they are taken out to room temperature. This promotes the growth of bacteria over the egg shell, thereby contaminating the egg and making it harmful for human consumption.
British authorities actually discourage refrigerating eggs on the theory that chilling and then warming could create condensation, which would allow salmonella to penetrate the shell.
The answer has to do with bacteria: Salmonella. In the United States, it's more than a food safety recommendation that eggs be refrigerated – it's the law. The U.S. Department of Agriculture (USDA) determined that the best way to fight Salmonella contamination is by sanitizing the eggs before they reach the consumer.
A general rule, unwashed eggs will last around two weeks unrefrigerated and about three months or more in your refrigerator. If you're experiencing an egg boom, it's smart to refrigerate any unwashed fresh eggs you aren't planning to eat immediately. This will help them last longer.
You don't need to refrigerate farm fresh eggs. Eggs are laid with a near invisible coating called the "bloom" or "cuticle" on the shell. What is this? This coating helps keep air and bacteria out of the egg, keeping the egg fresher longer.
They are not stored in the fridge in shops because they would amass condensation on your way home and this is what will encourage contamination through the shell.
How are McDonald's Eggs Prepared? Good question. Our breakfast menu items are all made with real eggs—they're just prepared a little differently for each sandwich.
Upon researching, it seems refrigerating eggs is an American initiative because of a salmonella fear in US eggs. In Europe, Australia, and New Zealand, there is very little chance of salmonella being present in eggs (in fact, European chickens are vaccinated against it).
Japan also standardized a system of egg washing and refrigeration after a serious salmonella outbreak in the 1990s.
Turns out, the major difference lies in the method by which milk is processed. Almost all milk is pasteurized, meaning it undergoes extreme heat in order to kill illness-causing bacteria. The U.S. and Canada use a pasteurizing technique called high-temperature short-time pasteurization, or HTST.
Most countries do not store their eggs in refrigerators. Instead, they leave them out at room temperature. This might seem like a food safety hazard, but both methods are safe.
You can leave eggs on the counter about two hours at room temperature or one hour if the temperature is 90 degrees or hotter before you start to worry, per the Egg Safety Center. After two hours, you'd be safer to throw those eggs out and get a fresh dozen rather than chance it.
Culture of Eating Raw Eggs
Compared to other countries, eggs in Japan are considered to be much less contaminated by salmonella, one of the causes of food poisoning, and therefore raw eggs can be eaten without worry. The most popular way to eat raw eggs is “Tamagokakegohan” (TKG).
According to eggs.org.au (best domain name ever), the cartons we see on the shelves of Australian supermarkets contain eggs that were laid up to 42 days ago. That's six weeks. All we have to go by, traditionally, is the 'use-by' date. Or the even more confusing 'best before'.
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.
In the 2021-22 financial year, New South Wales produced 35% of Australia's eggs with Queensland (30%) & Victoria (20%) not far behind.
The short answer is “No”. Eggs are laid with a natural coating on the shell called the “bloom” or “cuticle”. This coating is the first line of defense in keeping air and bacteria out of the egg. Eggshells are porous, so when you wash them you're removing that natural barrier.