In Europe, it is unlawful to wash eggs because this process is believed to damage an outside layer of the egg shell known as the cuticle, making it easier for bacteria to penetrate the inside of an egg.
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.
However, that processing also removes a natural protective coating that prevents pathogens from entering through the porous shell. (Eggs are pretty cool, right?) So how do they process eggs in Europe? EU egg marketing laws require Class A eggs (which are all eggs found in supermarkets) not to be washed or cleaned.
Most other countries do not wash their eggs. They put a higher priority on the cuticle, since it naturally keeps the egg safe from salmonella. By not removing the cuticle, it also eliminates the need to refrigerate the eggs after they have been laid.
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.
Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed.
The first is called dry-cleaning, and that will keep the bloom intact. To do this, grab an old sponge, paper towel, or scrubber and gently scrub off the gross. The bloom will still be intact, so you can store it on the counter.
Although egg washing is not a requirement in Australia, sale of dirty eggs is prohibited by Food Standards Australia New Zealand (FSANZ). Any washing and sanitising process needs to reduce bacterial load on the eggshell, as visibly clean eggs can still be highly contaminated with Salmonella.
Is There a Salmonella Risk? The risk is low as Australia has strict food safety laws and strong state agencies with responsibility for regulating our food system. Egg farmers also do everything they can to supply safe, clean, and fresh eggs.
Where should I keep my eggs? 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.
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.
The issues have been put down to a number of reasons, including rising feed costs, chicken disease outbreaks overseas, weather issues and the belief that supermarkets are phasing out caged eggs too soon.
However, here are the reasons which make it viable to store eggs unrefrigerated. Eggs do not rot. Eggs that are stored at the room temperature do not rot fast as opposed to the ones that are refrigerated. Also, some of them tend to turn sour when taken out after being stored in extremely cold temperatures.
In Europe and other parts of the world, another technique called ultra-heat-treated pasteurization, or UHT, is used. Milk is exposed to higher temperatures of 284°F for three seconds, decimating virtually all the bacteria and making it shelf-stable for about six months if left unopened.
Business Insider did some research on the conundrum, and interestingly enough, British eggs aren't supposed to be refrigerated because they're not washed.
The Europeans, on the other hand, don't wash their eggs in order to rely on this natural “cuticle” to protect from contamination entering the egg. Many European countries, like the UK, vaccinate their hens to prevent the transmission of salmonella when the hens lay eggs.
The whole eggs we use in our breakfast McMuffins are cage-free and 100% Aussie, from suppliers like Pace Farm and Sunny Queen Farms. Our shakes and sundaes are made with blends of dairy ingredients including fresh milk made by our supplier, Lactalis.
Salmonella is the principal microorganism of human health concern associated with eggs and egg products. While the frequency of Salmonella-contaminated eggs in Australia is very low, there is a potential risk of illness from consumption of raw or lightly-cooked eggs, or consumption of uncooked foods containing raw egg.
While it is true that eggs are cleaned before being packaged and sent to your grocery store, they are not bleached. In fact, most eggs start out white, but different breeds are genetically coded to release different colored pigments as the egg passes through the hen's oviduct.
“We require very specific washing and rinsing procedures for participation, but as a practical matter, every producer in the United States washes their eggs. It's an industry standard,” says Mark Perigen, national supervisor for AMS's shell egg quality assessment division.
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. Nutritionally, both brown and white eggs are identical unless the feed has been enhanced for speciality eggs such as Omega-3.
But for the Australian brown eggs, verses the American white eggs, it just comes down to genetics! In Australia, commercial farms normally use Hy-Line Brown, ISA Brown and Hi-Sex Brown breeds. These breeds also have brown feathers. America mostly uses Leghorn chickens.
When the chicken lays the egg, a protective coating is put on the outside by the hen. Government regulations require that the United States Department of Agriculture's-graded eggs be carefully washed and sanitized using only compounds meeting Food and Drug Administration's regulations for processing foods.
Wash and rinse eggs in warm to hot water. Water temperature in the 90-120oF range is best; hot tap water is generally 120oF. The temperature should be at least 20 degrees warmer than the egg. If “freshly laid” eggs are gathered, use temperatures at the warmer end of the range.
Milk or Cream
According to David Joachim, author of The Food Substitutions Bible, the very best substitute for egg wash is milk or heavy cream. Simply brush the baked good with 1 tablespoon of milk or heavy cream for every ¼ cup of egg wash the recipe calls for.