Did you know that fresh eggs (and I mean fresh-from-the-bird fresh) don’t need to be refrigerated? Does that not blow your mind? When eggs are laid they have a bloom, or a coating, on the shell that protects the chick inside from bacteria. The eggs we buy in the store are all super duper washed, which gives them their various grades…but that washing makes it so eggs must be refrigerated. I’m not saying this is a bad thing. Just interesting. Okay, I’ll admit it – this is pretty much completely un-useful information. But I still like it. And I actually do have a few friends who have chickens and this info does apply to them. But they already know it, so, yeah, I’m not really helping anyone here.
My pastry chef friend Faye has been the source of my recent egg enlightenment. Here’s another quick fact from Faye, which actually is a little more useful. Faye told me that if you wash your eggs with mild soap and water before cracking them, then the chance of salmonella contamination pretty much goes away. (Disclaimer: There is still a chance there could be salmonella on the inside of the egg, but it’s very slight…it almost always comes from the outside of the shell.)
So what does this slightly helpful information mean? It means for those of us who insist on eating raw eggs (hello cookie dough, cake batter, chocolate mousse…all foods I just can’t give up!), if you wash your eggs with soap and water before cracking them open, then you’re pretty much good to go. No guarantees though, people. If you get sick, no blaming me. But, I will be taking the risk myself. 😉