There were some questions and comments about my egg post yesterday, so I just wanted to clear up some confusion. In America, we are required to refrigerate eggs because of the factory farming practices. The USDA requires that an American egg be power-washed (because many factory farm chickens carry salmonella) and this washing removes the natural layer of protection that an egg has when it is laid (called the bloom). The bloom prevents contamination through the tiny pores of the egg. Most eggs in America are sold in the refrigerated dairy section of the grocery store leaving many people to believe that eggs are in fact dairy and must be refrigerated like their milk and cream counter parts. In Europe, no one refrigerates their unwashed farm eggs. They are naturally protected by their own coating and sold in stores unrefrigerated. Sometimes you will even find a feather or a small streak of dirt or poop on a egg but the eggs inside are protected by the bloom because the eggs are UNWASHED. Gasp! The horror! (yes, this is sarcasm) When baking (especially cakes and muffins) it is always recommended to use room temperature eggs. Some people and chefs will say to leave the eggs out overnight. In culinary school, students are taught to never leave a commercial egg out of the refrigerator for more than 4 hours. Using washed factory farmed eggs makes any of this what some would consider risky food handling. What do YOU think?
Posted on: Wed, 22 Jan 2014 20:38:49 +0000
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