Comments on: Egg facts that will blow your mind!

By: Kylee

Kylee — Thu, 08 Apr 2010 16:00:03 +0000

Coming in late, but… I’m from New Zealand, and eggs are not refrigerated in the store. I actually had an “egg basket” on my countertop, so didn’t refrigerate at home either. Made baking easy – eggs were already room temperature.

I thought it was a bit strange that the eggs are refrigerated here in the store, but then – to me, a lot of things in the grocery stores are a bit strange, so I just figured… when in Rome (or indeed, Phoenix)….

Great discussion. Mystery solved!

By: annika

annika — Wed, 07 Apr 2010 09:11:36 +0000

The majority of incidents with salmonella does not occur because the eggs weren’t properly washed or shell got into the product.
Often, the hens are infected with the bacteria and they get into the eggs when laid. (source: Marion Nestle, What to eat.)

By: Diego

Diego — Fri, 02 Apr 2010 06:36:13 +0000

Love your blog. Tnx jane! (i’m from Brazil)

By: Ed Schenk

Ed Schenk — Thu, 01 Apr 2010 21:23:00 +0000

In Australia, I have read, eggs are not refrigerated in the store.

By: rachel whetzel

rachel whetzel — Thu, 01 Apr 2010 18:42:21 +0000

That was an AWESOME link, Jane! I’m adding it to my site. Thank you!!

By: Jane Maynard

Jane Maynard — Thu, 01 Apr 2010 18:34:46 +0000

thanks for all the great info, rachel!

this is also an unbelievably helpful link about what all those egg labels mean – and you’re right, for the most part they mean squat!

http://www.eggindustry.com/cfi/faq/

By: rachel whetzel

rachel whetzel — Thu, 01 Apr 2010 18:24:15 +0000

A few things.
1. IF you buy farm fresh eggs, ask your farmer if the wash their eggs. I don’t. I leave that to my friends and family who take home eggs, because I want the bloom you speak of to be there until the end (when I wash my eggs with warm soapy water JUST before preparing them in a meal)
2. IF your farmer washes their eggs, your chances of the bloom being compromised is higher, but IMO the danger of contamination is still not as great as that from store bought eggs.
3. Did you also know that farm fresh eggs are lower in cholesterol?
4. Be aware that eggs in the store that say “cage free” can simply mean “kept in a big hut with no sun, but not kept in a cage”? Read your labels well if you buy from the store and THINK you are getting free range eggs etc. The life of a battery hen. http://greenfield.fortunecity.com/hummingbird/285/battery.html Other misleading labels include: ‘Farm Fresh’, ‘Country Fresh’, and ‘Naturally Fresh’ When possible, buy from a farmer where you can visit and SEE how the hens that lay your eggs are living.

By: Jane Maynard

Jane Maynard — Thu, 01 Apr 2010 15:05:23 +0000

love it!

By: Janice

Janice — Thu, 01 Apr 2010 09:12:59 +0000

We have had laying hens all my adult life, which has included raising three kids to adults. When we bring the eggs in we brush off the loose stuff, spot sponge where needed, and if they are really dirty we wash them under cool water. Over the years we have regularly eaten homemade mayo, eggs over-easy, Hollandaise, uncooked custard ice cream, eggnog, you name it, and none of us in all those years has once gotten sick from eating raw or undercooked eggs. If salmonella were as rampant as the media portray it to be, wouldn’t the emergency rooms around the world be filled with sick people? I wouldn’t trust a store egg, but fresh from the barn?? Go for it and stop worrying.

By: Jane Maynard

Jane Maynard — Wed, 31 Mar 2010 20:50:15 +0000

I love that we’re getting so many comments!

real quick response to Greg – okay, not so quick! So, the shell is certainly not fool proof, and the bloom is the greatest defense against bacteria entering the shell. however, salmonella almost always is on the outside of the shell and when there is infection inside the egg (usually in the yolk) it is normally because the chicken was infected and the egg picked up the bacteria in the ovary or oviduct before the shell was actually formed. that said, once the bloom is removed the shell could possibly let bacteria through, although not likely. here’s an excerpt from an article written by a professor at University of Illinois: “…bacteria have an easier time entering the egg after washing. Even when the cuticle is removed, the two inner shell membranes help prevent bacteria from entering the egg. These barriers provide a good line of defense against invading bacteria.” (source: http://ag.ansc.purdue.edu/poultry/multistate/koelkebeck1.htm)

bottom line – it actually IS hard for bacteria to get through an egg shell. from the university of illinois article I linked to above, sounds like farmers can impact shell quality, which probably plays a role.

this IS an interesting discussion – I love it! I’m certainly learning a lot from the comments and articles I’ve read. kind of fun!